I live in a weird location. Suddenly it’s hot beyond measure and suddenly it starts to pour. One minute you want a lemonade and the next moment you are craving for a piping hot masala chai. So if we want to enjoy the rain (we really want to ) then we need a quick snack to go with that masala chai.

This is my mother’s recipe plus onion and garlic which are Abhacharam in my part of the world. Yup, I am an Iyengar, how did you guess? If you are a tambram then you will understand the depth of the rebellious nature I have displayed in adding onion and garlic to this dish (double whammy). If you aren’t, no worries. It’s too technical to explain and this has no implication on understanding the recipe. So read on….

  
WHAT WE NEED

Rava / Semolina        3/4 Cup

Curds                          1- 1 1/2 cup

Rice flour                    4 tsp

Onion, medium         1

Garlic                           1 

Curry leaves                few

Chilly powder             2 tsp

Ginger.                         1″

Salt

Oil for frying
WHAT TO DO

• Mix the rava with 1 cup of curds and set aside for half hour

   

• Cut the onions, garlic and curry leaves finnnnnely
• Grate the ginger

  

• Pour the oil into a pan and keep those tissues ready for absorbing all that extra oil and some of the guilt you may have for eating fried food.
• Watch an episode of your favorite show. Arre, lots of time to go!
• Heat the oil
• Mix the onion, garlic, ginger, curry leaves, chilly powder, rice flour and salt with the rava batter.
• If it feels too dry then add 2-3 tbsp of curds to make it into a thick batter.

  

• Drop a few bit sized pieces of the rava batter and fry till it starts browning on one side
• Turn the fritters over and let them cook well on the other side as well.
• Take off the oil and lay it on the tissues.

  

• Enjoy the fritters with ketchup or green chutney!
• Yummmmmm

  

  

NOTES

1. The amount of curds required is usually double the quantity of the rava used. But some rava don’t absorb as much curds as others making the batter very runny. It is still possible to make the fritters with the runny batter but the drawback is that it will consume more oil. Hence hold back on the curds.
2. Onion and garlic are totally optional but I would recommend them, at least the onion. Grated carrot is another option to add to the batter.
3. If your batter is too runny then add veggies or rice flour to thicken it. Though the taste will not suffer, it will not have the airy texture that is the rava kunuku’s trademark.

I am sending this for #MonsoonMojo hosted by Kalyani