Ingredients:

• 1 cup – semiya
• 1/2 cup – gram flour
• 2 tbsp – Rice flour
• 2 – Green chilli
• 1/4 litre oil – for deep frying
• Asafoetida – a pinch
• Salt to taste
• 1 tsp – Ginger
• 1 -onion

Method:

1. Slit the green chilli, finely chop the onion and keep it aside.
2. Mix semiya with besan flour, rice flour, salt, asafoetida, chopped ginger, green chilli and onion.
3. Sprinkle some water to make a thick batter. Keep the batter for up to 10-15 mins.
4. Heat oil in a pan, and deep fry small ball size of the pakoda batter.
5. Remove the pakkodas from fire when crisp and brown in colour.
6. Recipe courtesy: Subbu’s Kitchen

Recipe courtesy of Subbalakshmi Ranganathan