By Smriti Dey
August 23, 2024
As the frosty tendrils of winter weave their way through our days, there's a comforting rhythm to be found in the kitchen. And what better way to embrace the season's chill than by embracing the verdant, versatile cruciferous hero: Broccoli.
1 cup taal (sugar palm) pulp 1 cup rice flour 2 tablespoons sooji 1 tablespoon all-purpose flour 1/2 cup jaggery 1/4 cup grated coconut 1/2 teaspoon cardamom powder 1/2 teaspoon fennel seeds A pinch of salt A pinch of baking soda
Extract the pulp and combine the strained taal pulp, rice flour, semolina, and all-purpose flour.
Add jaggery, grated coconut, cardamom powder, fennel seeds, and a pinch of salt.
Allow the batter to rest for about 15-20 minutes.
Heat oil and fry them until crispy.