You say Pakoda, I say Bakoda

Bakoda is a nice crispy snack and pretty easy to make. It makes a great appetizer.

 

My mom would make all kinds of Bakodas. Coriander Bakoda, Mint bakoda, Cashew Bakoda and ofcourse, the famous onion Bakoda. 

Today I have used onions, a bit of methi, a bit of coriander and some cashews.

For about 8 to 10 servings you need:

Chopped onions - 4 cups

Salt- 1.5 tsp (I use sea salt in my cocking, pls adjust the salt measurements according to the salt u use)

First chop the onions and add the salt and mix it well and keep it aside for 10 mins. You will see that the onions let out water because of the salt.

In the mean while, keep the oil on the stove on a medium high flame. 

Now add 

1 and 1/2 cups of gram flour

1 and 1/12 cups of rice flour

1 tsp of turmeric powder

1 tsp of chili powder

6 or 7 green chilies chopped

* I added a handful of chopped coriander leaves and methi leaves, this is optional

2 strands of fresh curry leaves

2 tsp of ghee

Mix everything well. Do not add any extra water, keep mixing it and u will see that it becomes a thick paste like dough. 

Check if the oil is ready by adding a small ball of the dough to it. It should come up and start to get golden brown in color. 

Once u see that it's ready, pinch the dough on to the oil. Bakodas should be shapeless and that's how they get crispy.

 

Idli

I usually make decent idlis and wanted to share it with everyone.
You will need a wet grinder for this.
Soak 3 cups of Idli Rice and 1 cup of Whole skinned Urad Dal seperately from 5 to 8 hours.
I buy the swad Dakshin brand of Idli rice.
Grind the Dal first to a ball like consistency. (For 1 cup of dal, it takes anywhere from an hour to an hour and half)
Grind the Rice next, (this will take 1 hour for 3 cups of rice)
Add the rice mixture slowly to the dal and add the salt and mix slightly.
Leave out in the open if you have good weather or in the oven with the light on or put a green chili to the dough to help rise faster.

Once the dough is risen, you can use your idli moulds to make soft fluffy idli's
I found this recipe for Whole Grain Idlis at Jai and Bee's Jugalbandi here. It is a nice read. So if the oven light thing does not work for you, there are other methods too..
Luckily for me it does!

Even though Idli , Sambar, Chutney is a heavenly combination, this is the way I like to eat my idlis! My podi is slightly?? more?? spicier than other podi's I will share the recipe soon...

When we travel in India, by trains, my grandmas (both sides) used to pack these and White dosas ( before it ferments) doused generously in Milagai podi and Gingelly (Sesame) Oil and pack in banana leaves and newspaper, and we usually would finish eating this as soon as we get on the train...
Yum Yum............................. :)

---> Another way to enjoy this is is to make a batch of Mini Idlies. This is my Aunt Mrs.R.Sugantha's  recipe.
In  a pan, on a medium flame, add some oil. When it heats, add the mustard, let it sputter. Add some Curry leaves, and hing and when the leaves are crispy, reduce the flame and add some dosai milagai powder to the pan and then switch the stove off. Add the idlies to the pan and toss them and mix well. Sprinkle a pinch of salt on top if necessary. This makes a great appetizer too.