- Urad Dal 1/2 cup
- Idly Rawa 1 cup
- Besan 4 Tbsps
- Rice Flour 4 Tbsps
- Onion 1
- Green Chiles 2
- Curry Leaves 4
- Cumin Seeds 1 tsp
- Cilantro few Sprigs
- Salt to taste
- Oil for deep frying
Method:Soak black gram in water for 3 hours.
Idly rawa soak in water for 10 minutes.
Grind urad dal to smooth paste adding minimum quantity of water.
Idly rawa squeeze the excess water and mix to a paste of ground urad dal.
In a mixing bowl take some tight idle mixture and keep aside.
Alternatively use the already prepared batter is laziness.
Peel and finely chop onion.
Remove stems, wash and finely chopped green chiles.
Curry leaves, wash and tear.
Mixture into a mixing bowl, idly batter, flour, rice flour, add enough water to smooth paste.
Onions, green chiles, curry leaves, cilantro Stir in cumin and salt.
Heat oil in a frying pan over medium-high heat.
Scoop batter mix golf laziness size and slowly drop into hot oil.
A few more times until the top layer of the pan.
Once the fritters are brown on all sides, remove to absorbent paper.
Repeat with remaining batter.
Serve hot with idli batter fritters any sauce or marinade of your choice.
Note: Idli batter rest in refrigerator for later use, make sure to store.
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