In this recipe, the beautiful lotus stem is cooked using little oil. The lotus stem becomes tender but remains deliciously crisp and has an unforgettable mildly sweet flavour. Serve this as a snack or side dish.
When you prepare the stem, you need to wash the stem thoroughly to remove any dirt trapped in the hollow tubes.
Serves 4 to 6
500g lotus stem, peeled, trimmed, cut into ¼-inch thick roundels, washed and rinsed in lime water
1 teaspoon salt, or to taste
½ teaspoon red chilli powder, or to taste
¼ teaspoon turmeric powder
½ cup/80g rice flour
3 tablespoons fine semolina
Vegetable oil to shallow fry
- Place the prepared lotus stem in a bowl.
- Add the salt, red chilli powder and turmeric powder. Mix to evenly coat the stem.
- Place the rice flour and semolina in a plate. Mix well.
- Coat the lotus stem with the flour evenly.
- Heat a griddle or tawa over medium heat. Smear it lightly with the oil.
- Working in batches, place the lotus stem on the heated griddle and cook on both sides, until golden, adding some more oil if necessary. Remove to a plate.
- Serve hot.