Ingredients
dosa batter, 4 cups, poha, 1¼ cup, oil to deep fry, green chillies, 2 nos., minced
or blended, onion, 1 large, chopped, ½ tsp cumin seeds, salt to taste
Method
• Check the batter. If it is runny, then powder the poha in a different blender.
• Add it to the batter and grind it again. Set this aside for 10 minutes to let it thicken after soaking. Adjust the consistency.
• Check consistency by frying a few fritters. (If they are hard, you need to add a little more water. If they are not crisp or they turn out oily, it means that the batter is still runny.)
• To the well-adjusted batter, add cumin seeds, chillies and onions.
• Heat oil and adjust the heat to medium-high. (It must neither be too low nor too high.)
• Shape the batter into round balls with your fingers and drop them carefully in the hot oil.
• Fry the fritters until golden in colour and transfer them to paper napkins.
• Serve them warm with your favorite chutney.
