Millet Flour Onion Pakoda Recipe


  • Wash and slice big onions thinly.Wash and chop ginger,green chillies,mint,curry leaves,coriander leaves & set aside.
  • In a wide bowl,take all the ingredients except gingelly oil and ghee.Mix all the ingredients well without adding water.Onions will leave water while u mix.So mix everything together.
  • Heat oil to deep fry.Take a tbsp of hot oil  and add to the flour.Add ghee.Mix well.Then sprinkle few drops of water and make a dough.
  • Put a drop of batter & check the heat of oil.If  the batter comes up immediately,oil is ready.Reduce the flame to medium high & pinch in a portion of batter and drop in the oil in a sprinkled manner. Cook till onions turn golden brown.Remove in a tissue and enjoy eating hot with tea !


  • Gram flour is used for binding and rice flour for crispiness.
  • You can follow the above recipe and make pakodas with kambu maavu or thinai too.
  • Hot oil is added to give crispy pakoda.Don’t skip it.Ghee is for softness.


  • Dry roast dhals separately until golden brown in colour.
  • Soak them together in water for one hour.
  • Grind to a coarse paste.
  • Mix little water, Kesar colour, salt, Gingelli Oil and half of the ghee with that paste.
  • Stir fry in Kadai in medium flame until mixture turns glossy and cooked properly.
  • Pour enough water on grated jaggery and heat in a broad kadai.
  • Strain through a fine mesh filter when it is dissolved completely.
  • Wash the vessel and pour it back in that same kadai.
  • Boil until soft ball consistency is reached.
  • Add the fried dhal dough, cardamom powder and stir until mixture turns dry.
  • Fry Cashewnuts in ghee and add it at the end.

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