Batter coated lotus stem fingers (Nadur Monji)

Batter coated lotus stem fingers (Nadur Monji)

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Servings: 6
Calories: 414


  • 1.1 lb Lotus stems kamal kakri
  • 1 3/4 oz Refined flour maida
  • a pinch Soda bicarbonate
  • 1 tsp Red chilli powder
  • Salt to taste
  • 4 floz Water
  • 4 drops Red colour optional
  • 1 cup Vegetable oil for frying


  • Scrape the lotus stems and cut off the ends. Wash thoroughly under running water, ensuring that no mud remains in the stems.
  • Cut the stems into 3 inch pieces and then slice each piece into 4 - 6 fingers. Wash well again.
  • 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.
  • Heat the oil in a deep pan; dip lotus stems into the batter and then deep-fry until golden in colour.
  • Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Serve hot as a snack or as an accompaniment.
Calories: 414 kcal
Carbohydrates: 21 g
Protein: 3 g
Fat: 37g
Saturated Fat: 6 g
Trans Fat: 1 g
Sodium: 40 mg
Potassium: 478 mg
Fiber: 4 g
Sugar: 1 g
Vitamin A: 99 IU
Vitamin C: 37 mg
Calcium: 40 mg
Iron: 1 mg
Cuisine Indian
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