Medhu Pakoda | Kadalai Maavu Pakoda

 Medhu Pakoda | Kadalai Maavu Pakoda 

Medhu Pakoda | Kadalai Maavu Pakoda

Medhu Pakoda or kadalai maavu Pakoda is a traditional flavourful and popular deep fried snack variety made with  Besan flour known as kadalai maavu in Tamil.This Medhu pakoda is quite simple to

prepare and can be done in a jiffy. 

The recipe calls for mixing besan flour and rice flour along with spice powders like turmeric powder and red chilli powder and onions, green chilies and curry leaves.These ingredients are mixed with water to make a slightly pourable consistency. (Note you can make the batter thick and roll into bondas but here I have shared my family’s version of this recipe where the batter will be slightly water and pourable .Personally I find my family’s version better in terms of flavour and texture.In this method you will get a nice crispy outer crust and a soft fluffy inside).

The batter is gently poured into hot oil and cooked in medium flame until a golden brown colour is reached and oil stops bubbling.

This Medhu Pakoda is more or less similar to Pattanam pakoda or Medhu bonda  (a popular tea time snack in Tamil Nadu) and usually the names are interchanged but there is a slight variation in terms of few ingredients used in the recipe such as for pattanam pakoda we add butter or ghee ,which is whisked into the batter to get that fluffy texture and unique flavour moreover other ingredients like ginger, mint leaves and baking soda are also added in Pattanam pakoda.

Medhu pakoda is usually served with coconut or mint chutney or served as such alongside tea .

Check out how to make this traditional and yummy Medhu pakoda recipe below.


Besan flour (kadalai maavu )-1 cup

Rice flour  -2 Tbsps

Turmeric powder-1/4 tsp 

Onion -1-2 nos

Green chillies-2 nos

Salt to taste 

Curry leaves -few

Coriander leaves -few

Asafoetida-1/4 tsp 

Oil -for deep frying 

Recipe Video 


👉In a bowl add besan flour , rice flour, turmeric powder, asafoetida, salt, onion, green chilies, curry leaves and coriander leaves mix everything well.

👉Now add water little by little and make to a slightly pourable consistency.

👉Heat oil in a kadai pour a small ladle of batter into the oil gently . Do not stir for few seconds.

👉Cook in medium flame until the pakodas turn golden brown colour and the bubbling of oil stops.

👉Repeat the process with rest of the batter (do not over crowd the oil).Finally fry few curry leaves too (optional)

👉Remove the Medhu Pakoda into a tissue paper to remove excess oil.

👉Serve hot with mint or coconut chutney.

Preparation Time-20 minutes 

No comments:

Post a Comment

Thank you for visiting Divya's Nalabhagam.Comments and feedbacks are always welcome. Please don't spam with links.