Urad Dal and Onion Pakodas
by Tarla Dalal
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Urad batter is generally associated with the South Indian vada, but here we have made pakodas with urad dal and it tastes absolutely awesome. Onions impart a delectable crunch to the pakodas while a gamut of common but interesting additions like ginger, green chillies, coriander and spices give the fritters a mouth-watering flavour. We have added a little bit of rice flour to the batter to give the Urad Dal and Onion Pakodas shape and crispness, so don’t omit it. Enjoy the snack hot and crisp with green chutney and ketchup. Try other pakoda recipes like https://www.tarladalal.com/Moong-Dal-Pakoda-(-Mumbai-Roadside-Recipes)-33399r or https://www.tarladalal.com/Peanut-Pakoda-Shingdana-Bhajiya-789r.
- Clean, wash and soak the urad dal in enough water in a deep bowl for 2 hours. Drain well.
- Combine the urad dal and ¾ cup of water in a mixer and blend till smooth.
- Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well.
- Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakodas at a time on a medium flame till they turn golden brown in colour from all the sides.
- Serve immediately with green chutney and tomato ketchup.
Nutrient values per serving
|Vitamin A||178.7 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||2.8 mg|
|Folic Acid||51 mcg|
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