Idli batter is prepared with urad dal and idly rawa. It is then mixed with besan and rice flour along with onion and spices. Then the mixture is dropped into hot oil using a spoon and deep fried till golden brown in color. Serve crispy idli batter fritters hot with any chutney or pickle of your choice.
Makes: around 4 Servings of Crispy Idli Batter Fritters.
Urad Dal 1/2 cup
Idly Rawa 1 cup
Besan 4 Tbsps
Rice Flour 4 Tbsps
Green Chiles 2
Curry Leaves 4
Cumin Seeds 1 tsp
Cilantro few Sprigs
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 minimum 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, besan, rice flour into smooth paste adding enough water.
Stir in chopped onion, green chiles, curry leaves, cilantro cumin seeds and salt.
Heat oil in a frying pan on medium high heat.
Scoop golf sized idly batter mixture and slowly drop in hot oil.
Repeat the same few more times to till the top layer of the pan.
Once the fritters are brown on all the sides, remove onto absorbent paper.
Repeat the same with remaining batter.
Serve idli batter fritters hot with any chutney or pickle of your choice.
Notes: Make sure to store the remaining idli batter in refrigerator for later use.
Suggestions: Adjust rice flour according to consistency of the idly batter. Make sure not to add too much water in the beginning of batter preparation.
Variations: Check other deep fried recipes here.
Other Names: Crispy Idli Batter Fritters.