- Serves: 4-6
- Cook Time: 10 minutes
- Prep Time: 15 minutes plus 30 minutes resting time
- Effort: easy
- 150 g rice flour
- 60 g glutinous rice flour
- 1 tsp baking powder
- 2 tsp salt
- peanut oil, for deep-frying
- 450 g dudhi, (see Cooks tip below)
For the tamarind dipping sauce
- 2.5 cm ball tamarind pulp
- 2 hot dried red chillies, stems removed
- 4 sprigs coriander, chopped
- 1 cloves garlic, peeled and finely chopped
- 1 1/2 tsp sugar
- 1/2 tsp fish sauce
- 1 lime, juice only
Tips and Suggestions
Dudhi is a member of the gourd family and is also known as bottle gourd, milk gourd or white pumpkin.
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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