Mar 6, 2014

Cauliflower Varuval (with egg)

Cauliflower Varuval (with egg and no added food color) – A deep fried starter. Rich in calories and high in taste. Serve as a starter or side dish with pulao / biryanis … Cauliflower varuval is a popular snack in fast food centres of  Tamil Nadu !!!

Makes: 15 – 20 cauliflower varuval


15 – 20 cauliflower florets

½ teaspoon salt

2 cups water


Wash and clean cauliflower florets. In a bowl, boil 2 cups of water. When it boils vigorously, add cauliflower florets and boil for 5 minutes. Switch off the heat and drain out water thoroughly.

For the batter:


3 tablespoon rice flour

2 tablespoon all purpose flour (maida)

1 teaspoon corn flour

1 egg, beat well

½ teaspoon red chilli powder

½ teaspoon salt

¼ teaspoon pepper powder

2 teaspoon ginger – garlic paste

3 – 5 tablespoon water

250 ml oil (to deep fry)


In a bowl, mix rice flour, all purpose flour, corn flour, beaten egg, red chilli powder, salt, pepper and ginger – garlic paste. Add 3 – 5 tablespoon and make a batter of pouring consistency (like bonda batter / bajji batter). Cover and keep aside for 15 minutes.

Heat oil in a frying pan. Reduce the heat to medium. Dip each cauliflower florets in batter and deep fry till golden brown (6 florets at a time – depending on the size of a kadai / frying pan). Drain out from oil and place on kitchen towel to absorb extra oil. Use 3 – 4 paper towels. Serve hot as a starter with tomato ketchup.

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