Ingredients:
15 - 20 Pumpkin flower
4 tsp Semolina / Bombay Rava (Preferred: Small)
2 tsp Rice flour
2 tsp Corn flour
¼ tsp turmeric
Big pinch Asafeotida powder
¾ tsp Chilly powder
Salt to taste
½ tsp Mustard seeds
1 strand of curry leaves
3 - 4 TBS Oil
Recipe:
Wash the pumpkin flowers and keep them aside.
Cut them into medium sized pieces as shown in the picture below.
Put rice flour, semolina, corn flour, turmeric powder, asafoetida powder, chilly powder, salt in a plate and mix well.
Roll the pumpkin flowers over the masala and keep it aside.
Put 2-3 tsp oil in a Tava and spread it over the Tava evenly. Heat the Tava, place the coated flowers and apply little oil over the pieces as shown in the picture below.
Turn both the sides frequently, apply little oil and cook them for about 8-10 mins in medium/low flame.
Serve hot. It goes well along with rice and any kind of mild Thove/Dal or Rasam.
15 - 20 Pumpkin flower
4 tsp Semolina / Bombay Rava (Preferred: Small)
2 tsp Rice flour
2 tsp Corn flour
¼ tsp turmeric
Big pinch Asafeotida powder
¾ tsp Chilly powder
Salt to taste
½ tsp Mustard seeds
1 strand of curry leaves
3 - 4 TBS Oil
Recipe:
Wash the pumpkin flowers and keep them aside.
Cut them into medium sized pieces as shown in the picture below.
Put rice flour, semolina, corn flour, turmeric powder, asafoetida powder, chilly powder, salt in a plate and mix well.
Roll the pumpkin flowers over the masala and keep it aside.
Put 2-3 tsp oil in a Tava and spread it over the Tava evenly. Heat the Tava, place the coated flowers and apply little oil over the pieces as shown in the picture below.
Turn both the sides frequently, apply little oil and cook them for about 8-10 mins in medium/low flame.
Serve hot. It goes well along with rice and any kind of mild Thove/Dal or Rasam.
