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(350) Pani Pakodi

Ingredients

  • 1 cup Green split Moong dal.
  • ½ cup Udad dal.
  • 2 green chillies.
  • ½ inch size piece of Ginger.
  • 1 tsp. Salt.
  • 1 tsp. Eno fruit salt.
  • 1 lit. Phudina Pani
  • ½ cup Red sweet chutney
  • ½ cup Bundi. ,

Method

  1. Wash and soak both dals together for 8-10 hours.
  2. In a mixture grinder add both dals, Chillies and Ginger.
  3. Make a fine paste after adding salt. Please do not add extra water while grinding.
  4. Transfer the batter in a bowl and stir continuously and vigorously for 2-3 minutes. You can mark the colour difference due to aeration and the batter becomes fluffy also.
  5. Add Eno on the batter and activate it by adding 1 spoon of water on it. Mix smoothly and thoroughly.
  6. Heat the appe pan and brush each cavity with oil.
  7. Close the lid and cook Moong dal pakodi for  2-3 minutes under slow flame.
  8. Flip all the pakodi and again cook for 2-3 minutes. Pierce each pakodi with a knife. If the knife comes out clean, it means Pakodi are cooked.
  9. Mix  red sweet chutney and Phudina pani  in a bowl.
  10. Add all cooked pakodi in the Phudina pani and keep aside for 4-5 hours in the refrigerator.
  11. Serving suggession:
  12. Garnish chilled pani pakodi with Bundi and serve with love and smile.
  13. If you wish you can sprinkle finely chopped onion and coriander along with bundi.
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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