Uzhunnuvada (Crispy)

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  1. Uzhunnuparippu – ½ kg
  2. Pachari – 4 tsp
  3. Black pepper – 15 nos
  4. Greenchilli  8 to 9 Nos.
  5. Shallots – 7 – 8 Nos.
  6. Ginger  2″ piece
  7. Asafoetida(Kayam) – 1/2 tsp
  8. Coriander leaves chopped 3 spoons
  9. Curry leaves 12 Nos.
  10. Salt – As required
  11. Oil for deep frying


  • Soak Uzhunnuparippu with raw rice for 4 to 5 hours
    Grind them with as much as less water
  • Add salt and asafoetida while grinding.
  • Chop green chillies, ginger, shallots, coriander leaves and curry leaves into very small pieces.
  • The batter should be to stick on hands.
  • Remove the batter into a bowl and add chopped green chillies, ginger, black pepper, coriander leaves and curry leaves.
  • Heat oil in a fry pan.
  • Apply cold water on your left hand and put a little batter of the size of a lemon on it.
  • Make a hole in the middle with wet finger.
  • Place them in the hot oil and deep fry.

 Serve with sambar/chutney or yoghurt.

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