Chilly and rainy weather makes me crave hot and spicy snacks. It's almost summer but we have had some cold and rainy days the past few weeks. It is the kind of weather that makes you want to eat spicy crispy fried food. It was one of those days when I had a clean kitchen and did not want to deal with the messy job of frying. Deep frying by itself is not so bad, it's the post clean up and disposal of oil and guilt associated with gobbling down those deep fried treats that I did not want to deal with that particular day. I started mixing a little bit of this and a little bit of that and much to my delight they turned out wonderful. This recipe is a keeper. I did note down ingredients but did not take pictures along the way. When I make them again, I will update the post with pictures. In hindsight, the batter is a little bit like rava idli batter or a rava handvo batter. You can add grated carrots, peas and many other veggies to this recipe. To make them more healthy you could also serve it with a nut chutney like peanut or sesame seed etc.
Whole wheat flour -1/2 cup
Semolina/ Sooji - 1/2 cup
Plain yogurt - 1 cup
Ginger - 1 tsp
Onion - 1 small finely chopped
Curry leaves - 4-5 finely chopped
Green chilly - 1 finely chopped (use as per taste)
Jeera / cumin seeds - 1/4 tsp
Salt to taste
Eno fruit salt - 1/4 tsp
Water ~ 1/4 cup
Oil for toasting
Mix whole wheat flour and semolina in a bowl. Add salt and yogurt and mix well. Keep for 5 minutes.
Meanwhile, chop the veggies and add ginger, onion, green chilli, curry leaves, cumin seeds and mix well.
The semolina would have soaked up a lot of moisture from the yogurt, if the batter looks very stiff, add some water to make a smooth batter. It's consistency should be like idli batter.
Heat the ponganalu pan, drizzle a little bit of oil in each slot.
Add eno fruit salt and mix well.
Drop a tablespoonful of batter into each slot and drizzle a few drops of oil on top as well.
When they roast on one side, take a fork and flip them to the other side.
Add a few drops of oil if necessary.
Remove from pan and serve them hot with a chutney of your choice or ketchup.
In the picture is green tomato chutney that my mom made that morning. I will share the recipe next time we make it.