Medu Pakoda (Mettati Pakodilu)

Medu pakoda my mother recipe. I do not know if this is the original recipe or not, but this recipe is a special recipe from my mother. In my childhood Amma used to make this for her sudden guests with in few minutes. Amma used to say that dosa batter makes pakoda soft so that she call them as medu pakoda or mettati pakoda. Aavakaya is the best combination for this. But I like to have them with out any chutney. Rasam rice and this pakoda is a perfect combination. You can add finely chopped fresh coriander leaves or finely chopped spinach to this pakoda.

This is my first recipe under Evening Snack theme for this month second week BM. Let's check the recipe....
INGREDIENTS:---
Bengal gram flour( besan, kadala mavu, sengapindi) --- 1 cup
Dosa batter ------ 1 and half table spoon
Salt ---- 1/2 tea sp chek the batter and add salt because we have salt in dosa batter so be carefull.
Red chilli powder ---- 1 tea sp
Onion ---- 1 big cut in to small cubes
Oil for deep frying
METHOD:---
1. In a mixing bowl take onion cubes add flour, salt, red chilli powder mix with hand gently.
2. Add dosa batter to this onion mixture and mix well to make a thick dosa batter consistency.
If requird can add very little water.
3. Heat oil in a deep frying pan, take hand full of pakoda batter and drop small portions slowely in to hot oil.
4. Fry this soft pakodas till golden remove from oil.
Serve this soft pakodas with aavakaya or any coconut chutney or simply with tomato ketchep
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