Besan- 11/2 cup (Chanaga pindi)
Rice flour- 1 cup (Biyam pindi)
Salt to taste
Baking soda-1/4 tbsp
Onion- 1 1/2 sliced
Green chillis- 3 sliced
Cashew- 1/2 cup (Saoked for 5 min)
Curry leaves- 5 chopped
Coriander chopped if intrested
Oil for deep fry
3 tbsp of hot oil
1-First take a plate add the sliced onions, soaked cashew ,green chillis, curry leaves , coriander leaves and salt and keep aside for 3 min. Adding salt in onion brings moisture from it so we are going to keep aside.
2-Now in a large bowl add besan and rice flour ,1/2 tbsp of salt and the onions which we kept aside and hot oil.
3-Now mix it care fully without adding water the moisture from onion helps us now . Slowly mix it by sprinkling water .The mixture should be hard and should look like this it should not be soggy
5-Now heat the oil for deep fry .We should fry them in medium flame.It takes time to fry .
1-We are using the rice flour for crispy n the pakoda.
2-We should fry them in medium flame . If we fry in high flame the outer part will burn and inside part does not cook well.
3-It takes time to fry the pakoda.
4-Add salt in onion slices and keep aside for 5 min so it gives moisture which helps us in mixing the flours.
5-Dont use much water just use little water by sprinkling and mix it if u think it is necessary then again sprinkle little bit and mix.This gives you the correct dough.