Ingredients:
Parboiled rice: 500gm
Toor dal: 250 gm
Red chilli: 10
For seasoning:
Chopped onions: 100gm
Chopped curry leaves: Few
Cumin seeds and asafoetida: Five gm
Turmeric and saunf: A pinch
Oil for frying
Salt to taste
Method:
Soak parboiled rice, toor dal and red chilli for four hours. Grind the soaked ingredients into fine paste. Add chopped onions, curry leaves, cumin seeds, asafoetida, turmeric and saunf. Mix well to prepare batter. Heat oil and pour a spoon full of thick batter in oil. Fry till golden brown. Serve with coconut and tomato chutney. This traditional recipe of a community in Southern Tamil Nadu was given by R.Senthil Kumar, chef cum proprietor at Ezham Suvai multicuisine vegetarian restaurant. With 10 years of culinary experience, his forte lies is North Indian cuisine.
