05 February 2013

Mundi Kesu / Colocasia Root Pakoda



It feels really sad when I say I was a good reader once upon a time and Its been years when I sat witha  book of my choice without doing anything. I got so engrossed with the book and the characters that I stopped speaking to my hubby due to this. Later I felt it was rude but he understood me. Life changes with our new roles and and while performing each role we deleveop new tastes of life and somewhere we have to compromise our old hobbies. But now I have decided that I will read at least a book a month to start with......

Today's recipe is perfect for the current weather in Bangalore. This root is home grown and we can make curry, sabji and other dishes.

Mundi Kesu / Colocasia Root Pakoda- Vegetable dipped in Gram flour mixed Spice Batter and Deep Fried

Preparation Time: 15 min
Cooking Time: 20 min
Serves: 2-4
Best Served with: Chutney
Shelf Life: One day
Difficulty Level: Easy-Medium

Ingredients

Half of Mundi Kesu / Colocasia Root cut into 1.5” piece
Oil to deep fry

For the Batter

1.5 cup Gram Flour/ Besan
2 tbsp. rice flour
2 tsp. pickle liquid
1 tsp. red chilli powder
1.5 tsp. ajwain seeds
Salt per taste
1/2 tsp. hing powder/dissolved in water
Enough water to make the batter

How To

Wash and peel the outer skin of the root cut into 1.5” pieces and keep aside. In a bowl mix all the ingredients labelled under “for the batter” except for water. Mix well everything and then slowly add the enough water to make the batter which should be between the dosa batter.

Do not make the batter too thin as it will not coat properly once dropped into the hot oil. Once the batter is ready, heat the oil keeping the flame in medium. Dip each cut piece into the batter and deep fry it till it dark brown

Serve hot and enjoy.
  

 

2 comments:

  1. Am just drooling here...... very delicious...

    ReplyDelete

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