Roti Batter Fritters

Idly Pindi Punukulu

Ingredients:

Urad Dal (whole or split and skinned) 1/2 cup
Idly Rawa 1 – 1 1/2 cups
Onion 1
Green Chiles 2
Cumin Seeds 1 tbsp
Curry Leaves 3-5
Salt to taste
Oil for deep frying

Method of preparation:

Soak urad dal in water for 3 hours.
Grind the soaked urad dal into smooth paste adding minimum amount of water.

Soak ildy rawa in water for 1-2 hours and squeeze the excess water out of it and keep aside.
Mix together urad dal paste, soaked idly rawa and salt into somewhat tight mixture without adding too much water.
Let the batter ferment for 10-12 hours.

Wash, remove stems and finely chop green chillies.
Peel and chop onion finely.
Add chopped onion, green chillies, cumin seeds to above urad dal and rawa batter.

Heat oil in wok on medium-high flame.
When oil gets very hot, take small amounts of above mixture and gently drop into oil.
Use the remaining batter until the wok is almost full.
Let them turn golden brown on one side and then turn on other side.
When they are completely fried on all the sides, remove onto absorbent paper.
Repeat the same with remaining batter.
Serve hot with any chutney.

Notes: The fermented batter saves in fridge and can be used for onion or chilli roti.

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