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Photo of Mrudhu or Medhu (soft) Pakoda by Prema Vaidyanthan at BetterButter

Mrudhu or Medhu (soft) Pakoda

Prema Vaidyanthan
15 minutes
Prep Time
15 minutes
Cook Time
3 People
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ABOUT Mrudhu or Medhu (soft) Pakoda RECIPE

This amazing tea time snack especially during monsoons is from North Madras cuisine. Its soft, flaky and crumbly texture is unique. Its a simple recipe prepared with a few specific ingredients. Let me give the credit where it is due: I learnt this recipe from Chef Venkatesh Bhat’s show.

Recipe Tags

  • Veg
  • Medium
  • Tamil Nadu
  • Frying
  • Snacks
  • Healthy

Ingredients Serving: 3

  1. Vanaspati/Dalda/Butter 60 grams
  2. Chickpea / Chana dal flour. 300 grams
  3. Rice flour. 120 grams
  4. Cooking sofa. 1/4 teaspoon
  5. Onion (sliced). 1/2 cup
  6. Broken or Crushed Cashew. 2 tablespoons
  7. Green chillies. 2 or 3
  8. Ginger. 1 inch piece
  9. Salt to taste
  10. Curry leaves. 1 tablespoon
  11. Oil for deep fry.


  1. Chop ginger, green chillies and curry leaves into small pieces.
  2. Mix butter/dalda/vanaspati with baking soda
  3. Rub nicely with your palm till it froths up nicely.
  4. Add chickpea flour and salt. Keep aside.
  5. Add rice flour, sliced onions, chopped ginger, green chillies, curry leaves.
  6. Make a thick batter with very little water.
  7. Heat oil till very hot.
  8. Reduce flame, Wet hands and make balls, drop into oil.
  9. Deep fry patiently and remove into a tissue paper.
  10. It takes a little time for the inside to cook, so be patient.
  11. Serve hot with chutney of choice.

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Maithili Iyer
Maithili Iyer   Jul-13-2018

Would love to try this.

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