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Idly Batter Fritters

18 Jun

Idly Pindi Punukulu


Urad Dal 1/2 cup
Idly Rawa 1 cup
Onion 1
Green Chiles 2
Curry Leaves 4
Cumin Seeds 1 tsp
Salt to taste
Oil for deep frying

Method of preparation:

Soak urad dal in water for 3 hours.
Soak idly rawa in water for 10 minutes.
Grind urad dal into smooth paste adding least amount of water.
Squeeze off the excess water from idly rawa and mix it to ground urad dal paste.
Take this somewhat tight idly mixture into a mixing bowl and keep aside.
Alternatively, use already prepared idly batter.

Peel and finely chop onion.
Remove stems, wash and finely chop green chiles.
Wash and tear curry leaves.

In a mixing bowl, mix idly batter, onion, green chiles, curry leaves, cumin seeds and salt together.
Heat oil in a frying pan on medium high heat.
Scoop golf sized idly mixture and slowly drop in hot oil.
Repeat the same few more times.
Once the fritters are brown on all the sides, remove onto absorbent paper.
Repeat the same with remaining batter.
Serve hot with any chutney.

Notes: If the idly batter is too thin, add a tbsp of rice flour before frying.