1 cup lentil (yellow mung lentil), washed and soaked for 1 hour.
1/2 inch Ginger
1-2 green chillies
1/4 cup washed and finely chopped spinach
Salt as per your taste
A pinch turmeric powder
1/4 tspn red chilly powder
1 tspn sesame
Water for making the batter.
Oil for frying.
Method:
Grind the lentil, ginger and green chillies with little water to make a smooth and thick paste. Now add the finely chopped spinach into this and all the other spices. Mix well. Heat oil for frying. Once the oil is hot add little balls of the batter using a spoon or with hand. Fry on a medium low flame till golden brown or crispy. Serve hot with tomato ketchup or coriander chutney.
Avoid all the chillies if you are making this for kids.
If you do not want to deep fry, then add a little more water to make a little runny batter (like a pancake batter).
Spray oil in a sauce pan and pour batter in the saucepan once it is hot.
Cook on medium flame. Spray some oil on the top and turn it. Both sides should be cooked well.
Serve hot.
If you like, instead of the spinach you can add finely chopped onions or finely chopped cabbage or even a mix of all three into the batter. I use different combinations of veggies that I want to add in the batter. You can make your own combinations as well. For example try some grated broccoli or grated cauliflower. See which one your family enjoys the most. The batter can be deep fried or shallow fried. Just remember to make it a little more runny for shallow frying and a thick batter for deep frying. Enjoy the hot fritters.
Wisdom is to the mind what health is to the body.
- Francois De La Rochefoucauld
No comments:
Post a Comment