Ingredients Jump to Instructions ↓

  1. 150 g rice flour

  2. 60 g glutinous rice flour

  3. 1 tsp baking powder

  4. 2 tsp salt peanut oil , for deep-frying

  5. 450 g dudhi , (see Cook's tip below)

  6. 2 1/2 cm ball tamarind pulp

  7. 2 hot dried red chillies , stems removed

  8. 4 sprigs coriander , chopped

  9. 1 cloves garlic , peeled and finely chopped

  10. 1 1/2 tsp sugar

  11. 1/2 tsp fish sauce

  12. 1 lime , juice only

Instructions Jump to Ingredients ↑

  1. Battered dudhi fingers Method 1. For the tamarind dipping sauce: put the tamarind into a small bowl, add 180ml warm water, and use your fingers to gently tease the ball apart and dissolve a little of the pulp in the liquid. Set aside for 5 minutes, then use your fingers again to rub more of the softened tamarind into the liquid. Strain through a fine sieve into a medium bowl, pressing on any remaining tamarind with the back of a spoon; discard the solids.

  2. Crush the chillies with a pestle and mortar and add to the bowl of tamarind liquid. Stir in the coriander, garlic, sugar, fish sauce, lime juice and a pinch of salt to taste, stirring until the sugar dissolves. Transfer to a small serving bowl and set aside.

  3. Whisk the rice flour, glutinous rice flour, baking powder and salt together in a large bowl. Gradually add 275ml water, whisking until the batter is smooth. Set aside, at room temperature, for 30 minutes.

  4. Heat enough peanut oil for deep-frying until hot. Dip the dudhi into the batter then fry in the hot oil, in batches, for about 3-4 minutes, or until golden and crisp.

  5. Drain on paper towels, sprinkle with salt and serve hot with the tamarind dipping sauce.


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