Mixed Vegetable Pakoda

1 cup ( 200 g ) cabbage, finely shredded ( use only tender cabbage leaves, remove the thick vein, if any )
1 carrot, finely grated
1 onion, thinly sliced
1 1/4 ( 225 g ) cup gram flour ( besan / kadala maavu / chone pitti ) )
1 tablespoon rice flour
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3 pinches asafoetida ( hing )

3/4 teaspoon salt ( or to taste )
1/2 cup (50 - 75 ml ) water for mixing
200 ml oil for frying ( 1 - inch from the base of the kadai )

In a bowl, mix all the ingredients ( except oil ) together and keep aside for 15 - 30 minutes. Batter should be thick in consistency. Avoid adding more water.

Heat oil in a kadai. Reduce heat to medium and drop teaspoons ( use small spoons which shape like ice cream scoop to get evenly round shape ) of the pakoda batter ( 6 - 7 pakodas at a time ) and fry till golden color on both the sides.

Drain and place on kitchen towel to absorb excess oil.

Serve as an evening snack with Tomato sauce or coconut chutney.

New addition to my kitchen equipment

Electronic kitchen scale