Pakoda vathal recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Rice flour - 2 cup
  2. Water - 8 cup + 2 cup to dissolve the rice flour
  3. Salt - 1 teaspoon (tsp.)
  4. -- For Pakoda Taste --
    1. Fennel seed - 1 teaspoon (tsp.)
    2. Finely Chopped red onion - 1
    3. Finely chopped green chili - 3 or 4
    4. Finely chopped ginger - 1 teaspoon (tsp.)
    5. Finely Mint leaf - little
    6. FinelyCoriander leaf - little

PREPARATION:

  1. Dissolve the rice flour in 2 cups of water without any lump into a batter.
  2. In a big pan add 8 cup of water and bring to boil. When the water starts to boil add all the ingredients under the section "-- For Pakoda Taste --", salt and cook for 3 to 4 minutes.
  3. Now add the rice batter, stir and cook until the batter is cooked well. NOTE: To test if the dough is cooked when you dip you finger in water and dip into the dough the dough won't stick to finger. i.e. you finger will be clean.
  4. Once the dough is cooked let it cook for few minutes.
  5. In a stainless steel or aluminum baking tray. Place the dough in small pieces (vathal size)  side by side. Dry this in direct sunlight until all the moisture is gone. Store this in air tight container.
  6. When you need to serve deep fry them in oil and serve.

NOTES:

  1. Make sure rice flour to water ratio is 1:4
  2. Make sure you take 1 cup water to 1 cup rice flour to make the rice batter.
  3. Make sure you add less salt do when you dry the vathal it gets to right taste. or it will be salty.
  4. Make sure you add mint leaves, coriander leaves, fennel seeds otherwise vathal won't taste like pakoda
  5. Make sure you dry in direct sun until all the moisture is gone. it will take few days.
  6. If interested you can add javvarisi you have to soak it night before then filter all the water before you add them.

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