Ingredients with Measurements:
- 2 cups of leftover cooked rice
- 1 cup of urad dal (black lentils)
- 1 teaspoon of cumin seeds
- 1 teaspoon of fennel seeds
- 1 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1/4 cup of water
- Oil for frying
Special equipment needed:
- Food processor or blender
- Deep frying pan
Step-by-step instructions:
1. In a food processor or blender, grind the urad dal into a fine powder.
2. In a mixing bowl, combine the ground urad dal, leftover cooked rice, cumin seeds, fennel seeds, and salt. Mix well.
3. Add water to the mixture and mix until it forms a smooth batter.
4. Cover the batter and let it ferment for 6-8 hours or overnight.
5. After fermentation, add baking soda to the batter and mix well.
6. Heat oil in a deep frying pan over medium heat.
7. Using a spoon or your hands, drop small portions of the batter into the hot oil and fry until golden brown.
8. Remove the fried Pakhala Bada from the oil and place them on a paper towel to remove excess oil.
- Time:
Preparation time: 10 minutes
- Fermentation time: 6-8 hours or overnight
- Cooking time: 20 minutes
Temperature:
- Oil temperature for frying: 350°F (180°C)
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 200 per serving
- Fat: 5g
- Carbohydrates: 30g
- Protein: 10g
Substitutions for ingredients:
- Urad dal can be substituted with mung dal or chickpea flour.
- Cumin seeds and fennel seeds can be substituted with other spices like coriander seeds or mustard seeds.
Variations:
- Add chopped onions, green chilies, and cilantro to the batter for a spicy version.
- Add grated coconut and jaggery to the batter for a sweet version.
Tips and tricks:
- Make sure the batter is well fermented before adding baking soda.
- Use a deep frying pan to avoid splatters.
- Serve hot with chutney or tomato ketchup.
Storage instructions:
- Pakhala Bada can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Pakhala Bada in a preheated oven at 350°F (180°C) for 5-7 minutes.
Presentation ideas:
- Serve on a platter with chutney or tomato ketchup.
- Garnish with chopped cilantro or grated coconut.
Pairings:
- Serve with Masala Chai or Lassi.
Suggested side dishes:
- Serve with Dalma (a lentil and vegetable stew) or Alu Potala Rasa (a potato and parwal curry).
Troubleshooting advice:
- If the batter is too thick, add a little water to thin it out.
- If the Pakhala Bada are not crispy, increase the heat of the oil.
Food safety advice:
- Make sure the oil is hot enough before frying to avoid undercooked Pakhala Bada.
Food history:
- Pakhala Bada is a traditional snack from the state of Odisha in India.
Flavor profiles:
- Pakhala Bada has a crispy exterior and a soft interior with a savory and slightly tangy flavor.
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Indian