Wednesday, April 1, 2015
Dosa batter fritters
Leftover Dosa Batter - 2 cups
Rice flour - 1 - 2 tbspsSemolina - 2 tbsps
Onions - 1/2, finely chopped
Green chili chopped - 1 tsp Cumin seeds - 1/2 tsp
Coriander leaves finely chopped
Salt to taste
Oil for deep frying
Combine all the above ingredients except oil.
Mix well. Leave aside for half an hour.
Heat oil for deep frying. Once the oil gets hot,
reduce flame to medium. Place a tablespoon for batter into the hot oil.
Do not crowd the wok.
Turn the punugulu as they change color and cook till golden brown.
Remove onto absorbent paper.
Serve with coconut chutney
JAMMU is all set to enjoy winters with lots of local saag and white makhhan, Desi ghee and also the waist meter is deliberately hidden. Saag...