Ingredients
8 nos of phagil / Kantola
Salt to taste
1/2 cup rice flour
2 tbsp fine rava
Oil for deep frying
For the masala paste:
1/2 cup dosa rice
15 dry red chillies
2 tsp salt
Generous amount of hing/ asafoetida
Soak rice in water for 30 mins, wash well, discard the water
Grind with red chillies,hing and salt, adding little water. Make a smooth paste and keep it aside.
Procedure
Wash and cut the ends of Kantola. Slice them and apply little salt.
Marinate the slices with the red chilli paste as per taste.
Put rice flour and rava on a plate, Roll each slice in the rice flour and rava mixture and keep.
Heat oil in a Kadai and deep fry the Kantola on a medium flame till they turn crisp.
Remove and put them on an absorbent paper. Serve hot fritters with hot rice and dal.
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