November 10, 2010

Neeratlu (Crunchy spicy fritter)


‘Neeratlu’ means watery batter. It is a festive food, made especially during Diwali. This crunchy fritter can also be made as an evening snack when you have guests over. It is pretty simple to make, but it needs to be deep fried. If you hate the “deep fry idea”, you can make spicy little pancakes out of the same batter, or left over batter.
What I used: Makes about 30-35 fritters
2 cups raw idli rice
1 cup regular raw rice
1 cup urad dhal
All of these chopped finely:  1 onion, 1 bunch cilantro, 6-10 green chilies
Salt and pepper to taste
2 cups of oil to deep fry
A pinch of baking soda
Soak the rice and urad dhal in ample water overnight. In the morning, grind it to a fairly thick paste. Before you fry the fritters, add in the chopped greens and vegetables, salt and pepper. Make it into a watery batter. Scoop a spoonful and leave it down a pan of hot oil, on medium heat. Turn it over to cook evenly to a golden brown. Put it on to a colander or plate of tissue, so it drains out the excess oil.
The fritters remain crunchy for 3 to 4 hours. And goes great with mint chutney/cilantro chutney or regular tomato ketchup.  Enjoy!