Avocado Kulipaniyara

Recipe by
Total Time:
12-24 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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Ingredients

  • 1 - avocado
  • 1 cup - urad dal
  • 1 tbsp - raw rice
  • 1/2 - onion, chopped finely
  • 1 tsp - mustard seeds
  • Salt, to taste
  • Oil, for frying
  • Ingredients:
  • 5 pieces - sundried tomato
  • 1 tbsp - grated fresh coconut
  • 5 - walnuts
  • 2 cloves - garlic
  • 2 - dried red chillies
  • 5 -curry leaves
  • Salt, to taste

How to Make Avocado Kulipaniyara

  • Soak the urad dhal and rice for 2 hours, grind it into a smooth paste adding a little bit of water.
  • Just before frying add the mashed avocado and mix well.
  • Heat a teaspoon of oil in a pan, add the mustard seeds, when they start to splutter, add it to the batter and finely chopped, salt and mix well.
  • Heat a kulipaniyaram pan, add about a teaspoon of oil in each round, pour spoonful of batter in the round.
  • Keep the flame in medium to low, after 2 or 3 minutes, turn them around. To check if it's cooked, insert a skewer and check if it comes out clean. Take them out and repeat it with remaining batter.
  • If you don't have a kulipaniyaram pan, heat oil in a kadai and deep fry them like normal bhajis or pakoras.
  • Serve warm with chutney.
  • Recipe courtesy: Taste of Pearl City

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