Absolutely thrilled to share my new pakoda innovation!!!. Prepared these using very few ingredients from the pantry. No need to add baking soda (soda bicarb) or Eno (fruit salt) and no need to deep fry.
Have you ever tried making pakoda using lobia? Recently, I learned that black eye bean (lobia or chola in Gujarati) has a very high foaming value. So instantly I started thinking what can I use it for. There were few recipe idea came into my mind. This is one of them. I was so surprise that the batter was so light and frothy. I have never used it this way before so I found my new love for lobia. It is also known as goat pea or California Black eye. It is a great source of iron and protein. I tried both method deep frying and cooking in appam pan with very little oil and I did not find any difference in the taste, so no more frying this pakoda. I did not add any baking soda but pakoda were so light and spongy, soft from inside and crunchy outer layer. I think this is one of my new favourite dish. I served it like dahi vada, but you can serve it with sambhar, rasam, chutney, anyway you like. It was absolutely divine! Dahi pakoda is super-delicious and it’s easy to get the kids to eat it too! The flavour of crushed coriander and fresh methi makes it super inviting. Try it for yourself!
Product recommended:
Appam patra
Preparation time: 20 minutes
Cooking Time: 30 minutes
Ingredients:
1 cup lobia
1/2 cup split moong dal
1/2 cup urad dal
1 tsp methi (fenugreek) seeds
1/2 cup fresh or frozen methi chopped
1 tbsp coriander seeds crushed
Pinch of asafoetida
Salt to taste
Toppings:
Yogurt ( slightly liquid) with some salt and sugar (as per your taste)
Date tamarind chutney
Green (coriander) chutney
Pomegranate seeds
Fresh coriander chopped
Procedure
1. In a large bowl, wash lobia, moong dal and urad dal with water a couple of times, add methi seeds and soak it in water for 5-6 hours. Once the dal size has doubled, grind the mixture to a fine gradient using a mixer, keeping the amount of water used to grind minimal. Remove it to big bowl. Whisk the mixture with clean had for 1-2 minutes. Set it aside for 1 hour.
2. When you are ready to fry pakoda, add chopped fresh or frozen methi, salt, asafoetida and crushed coriander seeds to the ground dal mixture and mix well while whisking with spatula. It will add the air to the batter.
3. Deep frying method: Heat a frying pan with enough oil. When oil is hot, drop a spoonful of mixture at a time. Drop few pakoda, do not over crowd the pan. Fried from all side on medium to high heat. When done, remove on paper towel.
4. Appam method: Add a drop of oil to each hole of the Paniyaram pan to grease it. Pre-heat the pan on medium heat on the stove. Once the pan is hot, whisk the batter once again, then pour the mixture into each hole and let it cook for few minutes until lower side is done. Then flip each ball over upside down, add another drop of oil to each hole, and cook it for another 2-3 mins, until the whole pakoda is golden and crisp.
5. These pakoda can be serve by dipping them in yogurt mixed with some salt and sugar, date tamarind chutney, green chutney, pomegranate seeds, chopped cilantro, as per your taste. For vegan version, you can serve with green chutney. You can also prepare sambhar or tomato rasam which will go well with these pakoda.
You can serve these as snacks, appetizer or as a side dish. Leave a comment or let me know if you have any question. Until next time!
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Dahi Lobia Pakoda
Ingredients:
1 cup lobia
1/2 cup split moong dal
1/2 cup urad dal
1 tsp methi (fenugreek) seeds
1/2 cup fresh or frozen methi chopped
1 tbsp coriander seeds crushed
Pinch of asafoetida
Salt to taste
Toppings:
Yogurt ( slightly liquid) with some salt and sugar (as per your taste)
Date tamarind chutney
Green (coriander) chutney
Pomegranate seeds
Fresh coriander chopped
Procedure
1. In a large bowl, wash lobia, moong dal and urad dal with water a couple of times, add methi seeds and soak it in water for 5-6 hours. Once the dal size has doubled, grind the mixture to a fine gradient using a mixer, keeping the amount of water used to grind minimal. Remove it to big bowl. Whisk the mixture with clean had for 1-2 minutes. Set it aside for 1 hour.
2. When you are ready to fry pakoda, add chopped fresh or frozen methi, salt, asafoetida and crushed coriander seeds to the ground dal mixture and mix well while whisking with spatula. It will add the air to the batter.
3. Deep frying method: Heat a frying pan with enough oil. When oil is hot, drop a spoonful of mixture at a time. Drop few pakoda, do not over crowd the pan. Fried from all side on medium to high heat. When done, remove on paper towel.
4. Appam method: Add a drop of oil to each hole of the Paniyaram pan to grease it. Pre-heat the pan on medium heat on the stove. Once the pan is hot, whisk the batter once again, then pour the mixture into each hole and let it cook for few minutes until lower side is done. Then flip each ball over upside down, add another drop of oil to each hole, and cook it for another 2-3 mins, until the whole pakoda is golden and crisp.
5. These pakoda can be serve by dipping them in home-made yogurt mixed with some salt and sugar, date tamarind chutney, green chutney, pomegranate seeds, chopped cilantro, as per your taste. For vegan version, you can serve with green chutney. You can also prepare sambhar or tomato rasam which will go well with these pakoda.
Bhavna's Food Journey 