Sunday, September 6, 2009

Cucumber/Zuchhini fritters

1/2 cup urad flour

1 cups rice flour
2 cups water
Salt to taste
1 tsp cumin seeds
2 large zucchini sliced in cross-sections
Oil for deep frying

Prepare the batter by mixing the flours in water and salt. Let it ferment overnight. When the batter is fermented well and puffy add the cumin seeds and mix before frying.
Heat oil in a wok. Dip the cut zuchini in batter and drop into the oil slowly. Deep fry until golden brown. Drain off excess oil onto paper towels. Serve hot.

Serving suggestions: Sprinkle chat masala on top and serve with ketchup or green coriander chutney
These can be prepared with left over dosa batter as well.

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