½ cup urad dal or 2 cups thick idli / dosa batter
1 cup rice (can even use 1½ cups) (skip this if using idli or dosa batter)
¼ cup thick poha / attukulu (optional, use if your batter becomes runny / watery )
Salt to taste
750 ml oil to deep fry (can use lesser too)
2 green chilies (minced or can add paste)
1 big onion (chopped)
½ tsp cumin
Method:
You can skip steps 1 to 4 if using idli or dosa batter. Wash urad dal and rice seperately multiple times till the water looks clear.
Soak them for at least 4 hrs. If you have to soak for longer than 4 hrs, use 1 and a ½ cups of rice otherwise you may not get crispy fritters.
Grind dal to a smooth batter with just enough water and salt without making it runny. Transfer this to a utensil.
Grind rice coarsely and mix it well with the dal batter. Check the consistency now, it has to be thicker than pouring consistency. you can refer the step by step pics
If the batter is runny, powder attukulu in a different blender, add it to the batter and grind it again. set this side for 10 mins. It becomes thicker after it is soaked. Now adjust the consistency, if required, you may add very little water or can proceed as if the consistency is right.Check by making few fritters, if they are hard you need to add little water. if they are not crispy or they turn out oily, it means the batter is still runny.
Add cumin, chopped chilies and onions.
Heat oil till smoky hot, adjust the flame to medium high, it must not be too low and not too high.
Shape the batter to round balls with your fingers and drop them in the hot oil.
Fry till golden color and transfer these to paper napkins.
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