Batter coated lotus stem fingers (Nadur Monji) recipe
ingredients
500 g (1.1 lb) Lotus stems (kamal kakri)
1/2 cup (50 g) 1 3/4 oz Refined flour (maida)
a pinch Soda bicarbonate
1 tsp (2 g) Red chilli powder
Salt to taste
1/2 cup (125 ml) 4 fl oz Water
3 - 4 drops Red colour (optional)
1 cup (200 ml) 11 oz Vegetable oil for frying
1/2 cup (50 g) 1 3/4 oz Refined flour (maida)
a pinch Soda bicarbonate
1 tsp (2 g) Red chilli powder
Salt to taste
1/2 cup (125 ml) 4 fl oz Water
3 - 4 drops Red colour (optional)
1 cup (200 ml) 11 oz Vegetable oil for frying
method
1. Scrape the lotus stems and cut off the ends. Wash thoroughly under running water, ensuring that no mud remains in the stems.
2. Cut the stems into 3 inch pieces and then slice each piece into 4 - 6 fingers. Wash well again.
3. In a big bowl, mix flour, soda bicarbonate, red chilli powder, salt, and enough water to make a batter of dropping consistency. Mix in the red colour.
4. Heat the oil in a deep pan; dip lotus stems into the batter and then deep-fry until golden in colour.
5. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Serve hot as a snack or as an accompaniment.
2. Cut the stems into 3 inch pieces and then slice each piece into 4 - 6 fingers. Wash well again.
3. In a big bowl, mix flour, soda bicarbonate, red chilli powder, salt, and enough water to make a batter of dropping consistency. Mix in the red colour.
4. Heat the oil in a deep pan; dip lotus stems into the batter and then deep-fry until golden in colour.
5. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Serve hot as a snack or as an accompaniment.
serving amount
serves: 6 - 8
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
