Loading...
Crispy, spicy, and incredibly addictive cauliflower florets, deep-fried to golden perfection. This popular South Indian appetizer is bursting with flavor from a blend of aromatic spices, making it an irresistible snack or party starter.
For 4 servings
Blanch the Cauliflower
Prepare the Batter and Marinate
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
Crispy, spicy, and incredibly addictive cauliflower florets, deep-fried to golden perfection. This popular South Indian appetizer is bursting with flavor from a blend of aromatic spices, making it an irresistible snack or party starter.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 273.01 calories per serving with 6.5g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side.
Deep Fry the Cauliflower
Prepare the Tempering
Toss and Serve
Preheat oven to 200°C (400°F). Arrange the battered florets on a parchment-lined baking sheet, spray with oil, and bake for 20-25 minutes, flipping halfway, until golden and crisp. Then toss in the tempering.
Preheat air fryer to 190°C (375°F). Place the battered florets in a single layer in the basket, spray with oil, and air fry for 12-15 minutes, shaking the basket halfway through, until crispy.
Add 4-5 cloves of finely chopped garlic to the tempering along with the green chilies and curry leaves for an extra pungent flavor.
Replace the maida (all-purpose flour) with an equal amount of chickpea flour (besan) or a gluten-free all-purpose flour blend.
Cauliflower is an excellent source of dietary fiber, which is essential for digestive health, promoting regular bowel movements and feeding beneficial gut bacteria.
Cauliflower contains antioxidants like sulforaphane, while spices like turmeric provide curcumin. These compounds help protect your cells from harmful free radicals and inflammation.
Ingredients like ginger, garlic, and turmeric are known for their anti-inflammatory and immune-boosting properties, which can help support the body's natural defenses.
The origin of the name '65' is debated. The most popular theory is that the dish was introduced in 1965 at the Buhari Hotel in Chennai, India. Other theories suggest it originally contained 65 chili peppers or was the 65th item on the menu.
While cauliflower itself is very healthy, this dish is deep-fried, which adds a significant amount of fat and calories. It is best enjoyed in moderation as a treat. For a healthier alternative, you can try the baked or air-fried versions mentioned in the variations.
One serving of this Cauliflower 65 (approximately 1 cup or 195g) contains around 300-350 calories, primarily from the flours and the oil absorbed during deep-frying.
Yes, you can easily make it gluten-free. Simply replace the maida (all-purpose flour) with chickpea flour (besan) or a certified gluten-free flour blend. Rice flour and corn flour are naturally gluten-free.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The cauliflower will lose its crispiness. To reheat and regain some crispness, place it in a preheated oven or an air fryer at 180°C (350°F) for 5-7 minutes until heated through and crispy again.
There are a few common reasons: the batter was too thin, the oil was not hot enough, or the pan was overcrowded while frying. Ensure your batter is thick, the oil is at the right temperature, and you fry in small batches.