Maddi Podi is a very delicious fritter. Maddi is nothing but the taro root. You can know about it here. The size and shape of the taros differs from region to region. The taros which were available in my native were huge. I got a small variety from a Chinese Store. The taste was equally good.
Try making these crispy fritters and enjoy!
Ingredients:
Wash and soak the rice for an hour. Meanwhile, wash the taro root.
Remove the outer dark skin with a peeler or a knife. Then cut it into circle or semi- circle shaped slices (or any other shape), of 1/4 cm thick.
Now, drain the water of the rice and grind it along with dry red chilli, coriander seeds, salt, asafoetida (if using). Make a fine paste using minimum amount of water. Transfer this paste into a bowl.
Now add little water to the rice paste, to make it dropping consistency and not watery (add water very carefully). Then start dipping each of the taro root pieces in this paste to get a light even coating throughout.
Deep fry the coated taro root slices in hot oil on a medium-high flame, until it turns crispy on either sides.
Remove from oil and drain it on a paper towel, to remove excess oil. Maddi Phodi is ready!
Serve it hot. Above measurement serves two people.
Note: If taro root is not available then you can as well substitute it with cauliflower, onion, raw jack fruit, sweet potato, potato etc.
Try making these crispy fritters and enjoy!
Ingredients:
- Taro Root/Maddi, small sized- Half of the whole
- Rice- 1/2 cup
- Dry red chilli- 3-4
- Coriander seeds- 3/4 tsp
- Salt- To taste
- Asafoetida- 1-2 pinches (optional, I didn't add)
- Oil- For deep frying
Wash and soak the rice for an hour. Meanwhile, wash the taro root.
Remove the outer dark skin with a peeler or a knife. Then cut it into circle or semi- circle shaped slices (or any other shape), of 1/4 cm thick.
Now, drain the water of the rice and grind it along with dry red chilli, coriander seeds, salt, asafoetida (if using). Make a fine paste using minimum amount of water. Transfer this paste into a bowl.
Now add little water to the rice paste, to make it dropping consistency and not watery (add water very carefully). Then start dipping each of the taro root pieces in this paste to get a light even coating throughout.
Deep fry the coated taro root slices in hot oil on a medium-high flame, until it turns crispy on either sides.
Remove from oil and drain it on a paper towel, to remove excess oil. Maddi Phodi is ready!
Serve it hot. Above measurement serves two people.
Note: If taro root is not available then you can as well substitute it with cauliflower, onion, raw jack fruit, sweet potato, potato etc.
I wish for the great of success in all of our destiny endeavors
ReplyDeleteGiving professional feedback has kept both parties on task article source, and their timeliness and project management are also standouts.
ReplyDelete