Measure about a cup of pottukadalai / dalia into the mixer jar and grind it smoothly. I took a little less than a cup of dalia and it yielded me 1 cup of flour.
Chop the onions finely and add a little salt to it. Mix it up well and let it sit aside for few minutes. This helps the onions let out its moisture.
In a wide bowl, add the 2 tsp nei / ghee and the baking soda. Using your finger tips, rub in the soda with the ghee vigorously. The mixture will become a white and frothy.
To this add the flour and mix. Now add the onions and the rest of the ingredients (except oil) and mix well.
Add water, little by little and make it into tight dough.
Divide the dough into equal parts and make it into small balls.
In the meantime, heat the oil in medium heat for deep frying the pakodas. Drop the shaped balls into hot oil and fry until they are golden brown. Make sure that the oil is not too hot as it will make the outside of the pakodas cook quickly and the inside will still be raw.
Serve pattinam pakoda hot with coconut chutney!