Gram dhal split 2 cups
Green chillies 3
Chilli powder 1 teaspoon
Dry chillies 3 optional
Onions 1 medium
Fennel seeds 1 teaspoon
Curry leaves 6
Salt to taste
Oil for frying
Rice powder Plain 3 Tablespoons
Method to make the gram mixture is as for gram vadai.
In addition add plain Rice flour to the mixture. This makes Pagoda crispier and will keep it that way for few days.
Take some paste in your hand and gently squeeze through your fingers in the form of small irregular pieces directly into the hot oil and fry until they turn golden and crispy.
Drain and remove.
Any balance Pagoda left can be packed in food storage bags and placed in freezer to use another day. It will remain crispier and fresh. Just allow to thaw and eat.