Monday, 28 January 2013

Crispy Spinach Pakodas

Another deep fried snack for the teatime guests – crispy spinach pakodas.


¾ cup moong dal,
¾ cup channa dal,
½ cup rice,
 2 cups chopped spinach,
1 inch piece of ginger,
Green chillies to taste,
A pinch of asafoetida,
Salt to taste,
Oil for deep frying


Soak the moong dal, channa dal and rice for about an hour. Grind it to a not-so-fine paste with the ginger, green chillies, asafoetida and salt.

Mix in the chopped spinach.

Heat oil and drop spoonfuls of the batter and deep fry on medium heat. Serve hot with tomato sauce or green chutney.