Monday, April 30, 2012
Cauliflower – 1
Besan Flour – 1 cup
Rice flour – ½ cup
Maida – 1 tsp
Cooking soda – 2 pinch
Salt – to taste
Chilli powder - to taste
Oil – to deep fry
Carefully separate the florets from cauliflower, and blanch them in hot boiling water for 2 minutes. Spread the cauliflower florets in a dry paper towel.
Mix all the dry ingredients in a bowl.
Pour water slowly and mix it in such a way that no lumps are formed. The consistency must be like idli batter.
Heat oil in a deep curved pan, and wait till the oil is hot.
Now dip the cauliflower florets one by one in the batter and drop them in oil carefully.
Fry it till it is golden in color. Drain the excess oil in a tissue paper and serve hot.
Serve it hot with tomato ketchup J
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