Rava Pakoda Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine semolina, chopped onions, green chilies, ginger, curry leaves, coriander leaves, and salt.
• STEP 2.Add water gradually and mix well to form a thick batter. Let it rest for 10-15 minutes.
• STEP 3.Heat oil in a deep pan or kadai. Take small portions of the batter and drop them into the hot oil.
• STEP 4.Fry the pakodas on medium heat until they turn golden brown and crispy.
• STEP 5.Remove the pakodas from the oil and drain excess oil on a paper towel.
• STEP 6.Serve hot with chutney or ketchup.

Cooking Tips

• Make sure the batter is thick enough to hold its shape when dropped into the oil.
• You can add finely chopped vegetables like carrots or capsicum to the batter for added flavor and texture.
• Adjust the spice level by adding more or less green chilies according to your preference.

Storage and Serving

• Rava pakodas are best served hot and crispy.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the pakodas in a preheated oven or air fryer for a few minutes until they become crispy again.