Batter coated lotus stem fingers (Nadur Monji)

 

Prep Time

10 Mins

Cook Time

15 Mins

Serves

8

Scrape the lotus stems and cut off the ends. Wash thoroughly under running water, ensuring that no mud remains in the stems.

Appetizer, Side Dish Recipes

0 Ratings

Use fresh veggies for delicious tasting meals

1   INGREDIENTS

• Lotus stems(kaml kakri) 500 g
• Refined flour (maida) 1/2 cup
• Soda bicarbonate a pinch
• Red chilli powder 1 tsp
• Salt to taste
• Water 1/2 cup
• Drops Red colour 1/2 cup
• Vegetable oil for fry 1 cup

2   COOKING DIRECTIONS

1. Scrape the lotus stems and cut off the ends.
2. Wash thoroughly under running water, ensuring that no mud remains in the stems.
3. Cut the stems into 3 inch pieces and then slice each piece into 4 - 6 fingers.
4. Wash well again.
5. In a big bowl, mix flour, soda bicarbonate, red chilli powder, salt, and enough water to make a batter of dropping consistency.
6. Mix in the red colour.
7. Heat the oil in a deep pan, dip lotus stems into the batter and then deep-fry until golden in colour.
8. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
9. Serve hot as a snack or as an accompaniment.