Medhu Pakoda is a popular South Indian snack. It is made from a batter of lentils and spices. The batter is deep-fried until crispy and golden brown. It is often served with chutney or sambar. This makes it a delicious accompaniment to tea. It can also be a starter for a meal. The crunchy texture and savory flavor of this pakoda make it a favorite among food lovers across India.
Medhu Pakoda combines chopped onions, green chillies, and ginger. These are mixed with a blend of besan (gram flour) and rice flour. To prepare, start by mixing butter or vanaspati with baking powder until it becomes frothy. Then, add the chopped vegetables, salt, and some water. Incorporate the flours and cashews, mixing well before folding in the onions. Once the mixture is ready, heat oil in a kadai. Form small lumps of the dough. Deep fry them until they reach a golden yellow color. This process is repeated, adding water to retain consistency. Serve the crispy pakodas hot with coconut chutney for a delightful snack.
Medhu Pakoda Recipe
Medhu Pakoda
6
servings10
minutes20
minutesDiscover the irresistible flavor and crunch of Medhu Pakoda, a beloved South Indian snack. It is perfect for teatime or as a meal starter.
Ingredients
Besan flour – 2 cups
Rice flour – ¾ cup
Baking powder – 1 teaspoon OR cooking soda – ¼ teaspoon
Butter – 2 to 3 tablespoons
Onion – 1
Green Chillies – 3 to 4
Fresh ginger – a small piece
Cashewnuts – few (optional)
Salt – 1 teaspoon or as per taste
Oil for deep frying
Directions
- Chop the onion, green chillies, and ginger.
- In a broad vessel, add butter or vanaspati. Mix in baking powder and rub until frothy. Incorporate the chopped green chillies, ginger, salt and a bit of water.
- Next, add the besan and rice flours, cashews, and mix well. Finally, stir in the chopped onion.
- Heat oil in a kadai. Combine a portion of the flour mix with a little water to form a loose dough. Drop small lumps into the hot oil and deep fry at medium heat until golden yellow.
- Continue this process, adding water to the flour in batches to maintain uniform color in the pakodas.
- Serve with coconut chutney.
Hi Kamala,
Very nice recipe.I used to love eating medhu pakoda from tea kadais in Chennai.I tried your stuffed okra and wheatflour kesari. Both tasted yumm.Can't wait to try this recipe…
AR
Hi AR,
Thank you for your comments. Try this medhu pakoda and post your comments.
Dear Kamala,
I tried the Medhu pakoda y'day and it came out very well. I had it along with a glass of tea and it was very nostalgic cos it tasted superb exactly the way I was used to eating it. Thanks for sharing this Keeper recipe. I also made your Sambar podi and Broad beans Puli Kootu. I loved both.Looking forward to try more recipes from you.
Thanks for sharing these mouth watering recipes!
AR
Hi AR,
Thank you once again for taking time and posting your comments.
I tried this recipe. It was good and quite authentic. Only thing is I had added some extra soda and it spoiled the taste a bit. Next time I would be careful. Thanks for the recipe. It works.
Hi Sangi,
Nice to hear that you tried this recipe. Yes. You have to be careful when adding cooking soda.
i tried methu pakkoda yesterday… it came out very well… going to try apple halwa tomo…. thanks for the recipe….
Thank you Roopa for the feed back.
Hi Kamala – Thanks for sharing the wonderful receipe for medhu pakoda. It came out very well and we enjoyed it. Looking to explore other receipes.
Thank you Sri for your kind feed back.
Medhu pakoda is nostalgic! I used to have this at Sarawati Cafe in Trichy. I will try this out this weekend. Thank you so much for posting this recipe.
The pakodas look really enticing. Now that the monsoon is here, the evenings (especially those of the weekends) call for such hot and spicy pakodas.. What could be better than just sitting by the balcony and enjoying the rains sipping hot tea and pakodas. Thank you so much for the recipe 🙂