Imagine biting into a golden-brown, crispy onion ring that's not just an ordinary snack, but a burst of traditional South Indian flavors that will transport your taste buds to the vibrant kitchens of Karnataka! These Stuffed Onion Rings Kadale Bele Chithranna are more than just a recipe—they're a culinary adventure that combines the sweetness of onions, the protein-rich goodness of black gram, and a perfectly crisp exterior that will make your mouth water instantly. Get ready to impress your family and friends with this irresistible dish that turns humble ingredients into a gourmet experience!
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 large onions
- 1 cup cooked kadale bele (black gram)
- 1/2 cup rice flour
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- Oil for frying
Instructions
- Peel the large onions and carefully slice them into thick rings about 1/2 inch wide. Gently separate the rings, keeping them intact.
- In a mixing bowl, mash the cooked kadale bele (black gram) into a smooth paste. Add turmeric powder, red chili powder, and salt to the mashed mixture, mixing thoroughly.
- Carefully stuff each onion ring with the prepared kadale bele mixture, ensuring the filling is compact and evenly distributed.
- Prepare the rice flour coating by mixing rice flour with a pinch of salt and a little water to create a smooth, thick batter that will adhere to the stuffed onion rings.
- Heat oil in a deep frying pan or kadai to medium-high temperature, around 350°F (175°C).
- Dip each stuffed onion ring into the rice flour batter, ensuring complete and even coating.
- Carefully lower the batter-coated rings into the hot oil, frying until they turn golden brown and crispy on all sides, approximately 2-3 minutes.
- Remove the fried rings using a slotted spoon and drain excess oil on absorbent paper towels.
- Serve hot with green chutney or coconut chutney as a delightful appetizer or side dish.
Tips
- Choose firm, large onions with thick rings to make stuffing easier and ensure a better texture.
- When mashing kadale bele, aim for a smooth consistency to create a uniform filling.
- Maintain oil temperature around 350°F for even, crispy frying—use a kitchen thermometer if possible.
- Don't overcrowd the frying pan to ensure each ring gets crispy and golden.
- Pat onion rings dry before coating to help the rice flour batter stick better.
- For extra flavor, consider adding finely chopped green chilies or curry leaves to the kadale bele mixture.
- Serve immediately after frying to enjoy maximum crispiness and temperature.
- If you want a healthier version, you can also bake these rings in a preheated oven at 425°F for about 15-20 minutes.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
