Blogging Marathon #22
Theme: Pakodi Masti
Pakodi are basically fried fritters. They are either lentil based or vegetables dipped in a thick batter (often made from chickpea flour) and then deep fried, almost like Japanese tempura. You can see my Methi Gota & Cauliflower Pakoda for previous examples, as well as the Indo-Caribbean version, Phulourie and the Spinach version here.
To start off this week’s BM theme, I decided to invent a dessert pakoda.
(click here for printable recipe)
1 cup red lentils/ masoor dal, soaked for at least 4 hours
1/2 cup dessicated coconut
1/2 cup coconut milk
1/2 cup sugar
1 teaspoon ground ginger
1/2 teaspoon nutmeg, freshly ground
1/2 cup rice flour
oil, for frying
Place soaked lentils in a food processor and grind well, until you have a paste.
Transfer to a large bowl and add coconut, sugar, coconut milk, ginger, nutmeg and rice flour.
Heat enough oil for deep frying to 350 F. Fry until golden brown on all sides.
Nice and crispy on the outside and delicious on the inside, with a mild sweetness.