Methu Pakoda Recipe | Hotel Style Methu Bonda

medhu pakoda recipe

Methu Pakoda Recipe: A distinct and tender deep-fried pakoda recipe made with roasted channa dal powder and rice flour It is a popular south Indian or, more specifically, Chennai-based snack recipe that is typically served as an evening snack in hotels. Due to the use of roasted channa dal gramme flour, this bonda is soft, porous, and spongy in texture, as opposed to traditional bonda or pakoda, which are crisp in texture.

Pakoda or pakora are deep-fried flour-based fritters with or without vegetables that are popular in India.

Pakoda and bonda recipes are staples of Indian cuisine. There are various types of pakoda or bonda, which vary in texture and crispiness and are made with a variety of vegetables or mixed flours. Pattanam pakoda, a porous and soft bonda or pakoda recipe from Tamil cuisine, is one such soft and tasty bonda or pakoda recipe.

Let me ask you a question before we get to the recipe. Are you a fan of urad dal medu vada or biscuit bonda? Specifically for your morning breakfast of idli and dosa? I’m aware of the solution. Having said that, would you like to try a different type of bonda or vada? Yes, this is a different recipe than the popular doughnut-shaped medu vada or biscuit bonda. To top it off, this medhu pakoda recipe does not require any soaking or grinding of urad dal and can be made quickly. Furthermore, unlike with urad dal, there is no risk of the batter becoming bitter. You can use ground putani powder and begin cooking right away. Furthermore, the same snack can be served as an evening snack with your choice of spicy chutney or tomato sauce. Please try this snack and let me know if you would substitute it for medhu vada or bonda.

This recipe was taught to me as part of the Indian Cooking Challenge, in which we sampled rare delicacies from all over India. Padma, one of the bloggers, learned this recipe from her grandmother. And her grandmother obtained it from her sister, who lived in the then-state of Madras Presidency. ūüôā The base recipe can be found on the Indian cooking challenge page.

Additionally, some additional tips, suggestions, and variations to the perfect medhu pakoda recipe The softness of the bonda or pakoda is due, first and foremost, to the use of roasted channa dal. If you want it softer, increase the ratio of roasted channa dal powder to rice flour. However, do not omit the rice flour as it aids in the retention of shape and texture. Second, when deep frying these fritters, you must exercise extreme caution. While deep frying, you may need to work in small batches and avoid overcrowding the frying pan. Finally, do not deep fry these and then serve them. It not only becomes soggy, but it may also ooze oil. It takes very little time to prepare and deep fry these. As a result, prepare these just before serving; they taste best when served hot.

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Methu Pakoda Recipe Card:

medhu pakoda recipe

Medhu Pakoda recipe

Manita
Pattanam Pakoda, also known as Patnam Pakodi, is a popular street food in Madras, now Chennai! These deep-fried fritters are simple to prepare, delicious, and difficult to resist. Check out the detailed patnam pakoda recipe, complete with step-by-step photos.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Snack
Cuisine tamil nadu
Servings 10 servings
Calories 104 kcal

Ingredients
  

  • 3 tbsp ¬†ghee
  • 1/2 tsp ¬†baking soda
  • 1/2 cup ¬†roasted gram dal
  • 1/2 cup ¬†rice flour
  • 1/2 cup ¬†besan / gram flour
  • 1 ¬†onion¬† (sliced)
  • 2 ¬†chilli¬† (finely chopped)
  • 1 inch ¬†ginger¬† ¬†(finely chopped)
  • 1 tsp ¬†chilli powder
  • 1 tsp ¬†cumin
  • 1/2 tsp ¬†fennel
  • 1/2 tsp ¬†salt
  • 2 tbsp ¬†mint¬† ¬†(finely chopped)
  • 2 tbsp ¬†coriander¬† ¬†(finely chopped)
  • few curry leaves
  • 2 tbsp ¬†water
  • oil¬† ¬†(for frying)

Instructions
 

  • To begin, combine 3 tbsp ghee and 1/2 tsp baking soda in a large mixing bowl.
  • Mix thoroughly with a whisk.
  • Make sure to beat the ghee with your hand until it has a smooth, creamy texture.
  • 1/2 cup roasted gramme dal, ground to a fine powder in a mixer jar
  • Add the roasted gramme dal powder to the same mixing bowl.
  • Add 1/2 cup rice flour and 1/2 cup besan as well.
  • Mix thoroughly, making sure the flour is moist.
  • 1 onion, 2 chilies, and 1 inch ginger are also recommended.
  • also add 1 tsp chilli powder, 1 tsp cumin, ¬Ĺ tsp fennel, ¬Ĺ tsp salt, 2 tbsp mint, 2 tbsp coriander and few curry leaves.
  • Squeeze and mix thoroughly to ensure that everything is well combined.
  • Now, add 2 tbsp water and begin to thoroughly mix. Because onions release moisture, add water as needed.
  • Form a soft dough by combining all of the ingredients.
  • Roll the dough into a uniform ball.
  • Deep fry in hot oil with a medium flame.
  • Fry the pakoda until golden brown and crisp.
  • Finally, serve the medhu pakoda with the coconut chutney.
Keyword how to make methu pakoda, methu pakoda recipe, methu pakoda recipe in hindi, pattanam pakoda recipe

Notes:

  • First and foremost, adding besan softens the pakoda.
  • In addition, mixing ghee with soda gives pakoda a distinct flavour and texture.
  • In addition, for variety, you can add cabbage or carrot.
  • Finally, the medhu pakoda recipe is delicious when served hot and crispy.

If you made this recipe, please be sure to rate the recipe and comment how it was ūüôā You can also Sign up for my email newsletter for more delicious vegetarian recipes.