Dhaiwaras, also known as sweet puri, have a delightful taste. Preparing this dish requires specific ingredients for the dough and the syrup.
Dhaiwaras, also known as sweet puri, have a delightful taste. Preparing this dish requires specific ingredients for the dough and the syrup.
For the base, you will need one cup of flour, one teaspoon of baking powder, a pinch of salt, one tablespoon of ghee, one beaten egg white, and about three-quarters of a tube of cream cheese.
You need to knead the dough and thoroughly mix it with smooth cream cheese. Then, lightly coat the dough with ghee and leave it overnight or for several hours in a Ziploc bag.
The syrup is made from one cup of sugar, one cup of water, a few strands of saffron, and a couple of drops of lemon juice.
Prepare the syrup by bringing it to a boil. After that, roll out the dough and cut out shapes from it. Fry them in oil at medium or high heat until they puff up and turn golden-brown. Drop the finished puris into the cooled syrup and roll them in desiccated coconut.
Do you want to try something new and crispy during the monsoon season with hot tea? Then prepare the famous Tamalapaku Pakodas from South India. These snacks are made with a perfect coating of lentil flour, rice flour, and spices; they turn out crispy on the outside and very tasty inside. Preparing this dish is quite simple, and it can be made at home.
During the monsoon season, enjoying pakodas has a special charm, especially when there is a drizzle and hot snacks are served with tea. Although you are likely familiar with potato, onion, and cauliflower pakodas, you may never have tried pakodas made from mangosteen leaves. Despite seeming unusual, Tamalapaku Pakoda, prepared in South India, is known for its unique flavor.
This snack, crispy on the outside and spicy on the inside, pairs perfectly with tea. Mangosteen leaves are sometimes called Tamalapaku, and it is thanks to this leaf that the light aroma and taste of the spices distinguish these pakodas from ordinary ones. The advantage is that they are easy to make using common ingredients found at home. A simple recipe is presented below.
First, the mangosteen leaves should be thoroughly washed and wiped dry with a clean cloth. Then, the stems of the leaves need to be cut off and separated.
In a large bowl, mix the lentil flour and rice flour. Add cumin seeds, asafoetida, red chili powder, turmeric, salt, finely chopped green chili, and ginger, and mix well. Then, gradually add water to prepare a thick batter. It is important that the batter is not too runny, otherwise, it will not coat the mangosteen leaf properly.
To make the pakodas crispier, be sure to use rice flour. Heat oil in a pan. When the oil is well heated, take one mangosteen leaf, dip it completely in the lentil mixture, and wrap it all around. Carefully drop it into the hot oil. Repeat the process with the remaining leaves, coating them in the batter and placing them in the oil. Fry the pakodas over medium heat until golden and crispy. Frying over too high heat can quickly brown the outer shell while the inside does not become sufficiently crispy.
Place the finished pakodas on paper towels to remove excess oil. Serve the hot mangosteen leaf pakodas with green, ginger, or tomato chutney.
To make the pakodas crispier, be sure to add rice flour to the batter. Additionally, maintain a medium oil temperature and do not fry too many pakodas at once. This ensures even cooking and a long-lasting crispy texture.
