We are starting the 3rd Week of BM#50 and I will be doing the theme "Pick one Category, do 3 or Do one from each category". Under this, I had listed three different pages from the wiki and decided to do it myself too. When I was going through the list, I decided I would opt to do one from each category. I had a great time reading through the different dishes listed out and striking out those that I can't make myself. The idea was to push and do new things and not to settle down with something already known to me. In fact, I was looking more towards non-Indian stuff than anything Indian. However, when that's the case, it so happens that most end up being nonveg-based. Having decided to do one from each, the task becomes much easier to narrow down.
For today I will be doing from the List of Snack Foods list on Wiki. After going back and forth, I decided on the first one. Akara is a snack dish, or rather from what I read, is also more of a breakfast dish in Nigeria. If I am to be offered this for my breakfast, trust me, I would never skip my breakfast ever! I have always enjoyed the Mirapakaya Bajji with Uggani when I visit my SIL and totally love fried fritters anytime!
Deciding that the weekend would be the best bet to make it, I ensure I had the dried beans in my pantry. After soaking it overnight, I got on to the task of rubbing off the outer skin. On seeing me do that, Athamma
came to ask what I was up to.
The recipe called for ripe chilies and I was happy knowing that Amma had saved some, knowing I might always tend to make some dish with the ripe chilies. I have a small pestle and mortar, which I used to peel off the skin, however used my mixer to grind it with onions. It turns out to be spongy and pillow in the middle and crispy on top. Athamma was so happy remembering her childhood days through this dish.All in all this dish was well received and yes we totally Indianian it by serving it with Murunga Sambar. How is that!
This delicious deep-fried snack is also called the Nigerian Bean Cake.
Black eyed peas - 1 cup
Onion (chopped) - 1 medium
Ripe Chilies/ Green Chilies - 2 -3 as per spice.
Oil for frying
Salt to taste
How to make the Akara
Wash and soak your beans overnight in enough water. Change the water a couple of times and in pestle and mortar slightly rub on the beans.
Just apply enough pressure by pounding it to make sure the skin peels off. You will have to change waters for the light outer skin to wash away.
Once your bean is all peeled off, drain and using your mixer, grind to a very smooth batter. In the final stage add chopped onions and chilies. Blend once again.
Just before frying add salt.
Heat a Kadai with enough oil, using a spoon, scoop down spoonful into hot oil and let it get cooked. Simmer for initial frying as the fritters need to be cooked inside.
Then turn over and cook on both sides.
Drain on a kitchen towel and serve with ketchup!
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