If you try a little and think of a proper substitute, you really do not have to give up your favourite food just for the sake of fats/oil used in them and putting on weight . After I came to know from the blogosphere that your paniyaaram pan /Aebelskiver pan can be used in a number of other ways too and not just for making paniyaarams, I have been regularly using it for different purposes. I hate deep frying. I do it only once in a while or if its really necessary to do so. In this case, I made the pakodas in paniyaaram pan instead of deep frying them. That made no difference to the taste of the delicious kadi pakodi. I love it with chapatis/phulkas. See a similar version of laavanya's from whom I got the idea of using the paniyaaram pan.
Buttermilk- 2 cups
Gram flour/besan- 1tsp
Ginger green chilly garlic paste- 1tsp
Asafoetida/hing- a pinch
Mustard seeds- 1tsp
Cumin seeds- 1tsp
Besan/gram flour- 1/2 cup
onions-1 (chopped in long slices)
Green chillies- 1 or2 finely chopped
Turmeric powder- 1tsp
Combine buttermilk and gram flour. Mix well and keep aside. Heat oil in a pan. Add mustard seeds, cumin seeds and asafoetida. Then add the ginger garlic and green chilly paste. Saute for few seconds.Add the buttermilk mixture. Mix well and heat it it thickens a little. Don't overboil it.
Add the chopped onion,chopped coriander and green chillies in a bowl. Then add the turmeric powder and salt . Then add the besan/gram flour. Mix well adding a little water to form a thick paste. Heat a teaspoon of oil and add in the paste and mix well.
Now add few drops of oil in the paniyaaram pan. Add the paste in each of the cups of the pan. Allow it to cook well on both sides.
How to proceed-
Add the pakodas to the kadi just about 20 to 30 minutes before you serve. Serve as a side sish with hot phulkas or jeera rice.
Sanghi has passed me the cute lemonade award. Thanks a lot.(See picture in the awards link).
Yasmeen of health nut has passed me a token of appreciation. See the picture below. Thanks Yasmeen.You are a sweet heart too!!!