Vegetable Tempura
Top Rated Recipe
Key Details:
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prep time: 35 minutes
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Cook time: 15 minutes
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Difficulty Level: Easy
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Course: Starter
Cuisine: Italian
Key Ingredients:
3 coloured capsicums
Cauliflower
Broccoli
Carrot
Ladyfingers
Refined flour
Cornflour
Baking powder
White pepper powder
Roasted white sesame seeds
Soy sauce
About Vegetable Tempura
Table of Contents
Tempura is a
Japanese dish wherein seafood or vegetables are battered and deep fried
- Medium green capsicum, cut into batons 1
- Medium red capsicum, cut into batons 1
- Medium yellow capsicum, cut into batons 1
- Medium carrot, cut into batons 1
Step 1. To make batter, take refined flour in a mixing bowl, add cornflour, baking powder, white pepper powder, 1 cup chilled water and 2 tbsps oil and whisk well to make a smooth batter. Let it rest for 15 minutes.
Step 2. Heat sufficient oil in a wok.
Read MoreIngredients
- Medium green capsicum, cut into batons 1
- Medium red capsicum, cut into batons 1
- Medium yellow capsicum, cut into batons 1
- Medium carrot, cut into batons 1
- Cauliflower florets 8 to 10
- Broccoli florets 8 to 10
- Ladyfingers, cut thinly lengthwise 5
- Refined flour 1½ cups
- Cornflour 1 cup
- Baking powder 1 tsp
- White pepper powder 1 tsp
- Oil 2 tbsps + to deep-fry
- Soya dip
- Roasted sesame seeds 4 tbsps
- Soy sauce 1 cup
How to Make Vegetable Tempura (Stepwise Photos)
Method
- To make batter, take refined flour in a mixing bowl, add cornflour, baking powder, white pepper powder, 1 cup chilled water and 2 tbsps oil and whisk well to make a smooth batter. Let it rest for 15 minutes.
- Heat sufficient oil in a wok.
- Skew each vegetable piece on a toothpick, dip in the batter and slide into hot oil. Deep-fry till crisp. Drain and keep them on absorbent paper.
- To make soya dip, take sesame seeds in a medium bowl, add soy sauce and mix well.
- Arrange the fried vegetables on a serving platter and serve hot with a bowl of soya dip.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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