Sri Lanka is well-known for its rich and flavorful cuisine, and one of the standout dishes is Kadalapiti Thawaru Baduma (Chickpea Flour Coated Fried Eggplant). This dish is a simple yet delicious treat, combining crispy chickpea flour with soft and tender eggplant inside. It’s perfect as a snack, a side dish, or as part of a traditional rice and curry meal.
Ingredients:
- 1 cup chickpea flour (Kadalapiti)
- 2 medium-sized eggplants (Brinjal)
- 1 teaspoon chili powder (adjust to your spice preference)
- ½ teaspoon turmeric powder
- Salt to taste
- ½ teaspoon black pepper powder
- A few curry leaves (optional for extra flavor)
- Water (enough to create a thick batter)
- Oil (for deep frying)
Method:
- Prep the Eggplant: Wash and slice the eggplants into rounds or lengthwise, depending on what you prefer. Sprinkle salt over the slices and let them sit for 15 minutes to help draw out moisture and any bitterness. After 15 minutes, gently pat the slices dry with a cloth or paper towel.
- Make the Batter: In a large bowl, combine the chickpea flour, chili powder, turmeric powder, black pepper, and salt. For extra flavor, you can add a few curry leaves to the mixture. Gradually add water while mixing until you get a smooth batter. The consistency should be thick enough to coat the eggplant slices but not too runny.
- Coat the Eggplant: Heat oil in a deep pan over medium heat. Dip each eggplant slice into the batter, ensuring it’s well coated. Press gently to make sure the batter sticks well.
- Fry the Eggplant: Carefully place the coated eggplant slices into the hot oil and fry until they’re golden brown and crispy on both sides. This usually takes about 3-4 minutes per side, depending on the thickness of the slices. Once crispy, remove them from the oil and drain on paper towels to remove any excess oil.
- Serve: Serve the crispy, golden eggplant slices hot. You can enjoy them as a snack, a side dish with rice and curry, or as part of a larger meal. For an extra burst of flavor, garnish with fresh curry leaves or a squeeze of lemon.
Why It’s Loved:
What makes this dish so special is its perfect balance of textures. The exterior is crispy and golden, while the inside remains tender and flavorful. The spices give the dish warmth, and the chickpea flour coating adds an irresistible crunch. Whether served as a side dish, an appetizer, or just a snack, this dish is always a hit.
It’s a great choice for vegetarians, and it’s sure to be a crowd-pleaser at any meal. Once you try it, you’ll definitely want to make it again!