Rava Pakoda
Ingredients
- 2 cups Fine Rava (Sooji)
- 1/2 cup Rice Flour
- 4 tbsp Butter About 60 gms
- 3 cups Finely Chopped Onion
- 1/2 cup Finely Chopped Coriander Leaves
- 1 tbsp Cashew Pieces - lightly roasted
- 2 Finely Chopped Green Chillies
- 1/4 tsp Chili Powder
- 2-3 cups Vegetable Oil (for deep frying)
- Salt to taste
Instructions
- Mix all the ingredients except the oil and set aside for half an hour to allow the juices from the onions to be released.
- Lightly mix the batter again. Do not add any water.
- Heat the vegetable oil in a heavy-bottomed pan until it starts to ripple slightly. The oil has reached the right temperature when a little bit of batter dropped in begins to release air bubbles and rise to the top quickly.
- Drop the pakoda batter in the hot oil one spoonful at a time.
- Fry the pakoda in batches in the vegetable oil on low to medium fire until they are golden brown.
- Drain on paper towels for a couple minutes. Serve hot with coconut chutney or tomato ketchup.
Notes
These pakodas are best when they are fresh from the fryer. But leftover rava pakodas may be reheated in an oven or air fryer.