This tastes like a “cross” between bajji & bonda ! It makes an ideal tea-time snack.
Raw rice 2 cups
Tur dhal 1 ½ cups
Red chillies 8 – 10
Salt, hing
Oil to fry
Wash & soak rice dhal & red chillies together for 2 hrs.
Grind fine with salt & hing powder.
Keep it the consistency of dosa batter. You should be able to pour it into oil like
Neyyappam or vellai paniyaram.
Pour it in a small ladle into hot oil.
It spreads circularly like puri, puffs up & comes up.
Remove when golden in colour , after turning over.
Fry at a time, preferably one .
Serve hot with coconut chutney.
Best served hot - from the frying pan to the dining table !