Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1 | Teacup | Buttermilk (Chach, Muttaha) | Thick to make batter |
| 1-1/2 | Teacup | Flour, Maida - (Refined) | For Batter |
| 1/2 | Teaspoon | Chilly Powder, Red | For Batter |
| 1 | Pinch | Soda bi-carbonate | For Batter |
| 1/2 | Teaspoon | Salt | For Batter |
| 1 | Pinch | Asafetida (Hing) | For Batter |
| As Required | Cooking Oil | For frrying |
Method
Beat butter milk, and add the flour little by little, till a thick batter is formed. When you try to drip it from a spoon, it should fall slowly. Add all other ingredients, and whisk well and keep aside for 5 minutes or more.
In a deep frying pan, heat oil and then drop spoon full of batter in the hot oil and deep fry till golden brown and remove with a perforated ladle an place on a wicker basket lined with paper towels.
Serve with coconut chutney or sauce.
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