Karavada/ Rice and lentil fritters
Delicious Karavada/ Rice and Lentil fritters made with rice, chana dal and leftover dosa batter.
Servings: 25 pieces
Calories: 352kcal
Ingredients
- 1 ¼ Cup /250g Parboiled Rice If you have Doppi rice in hand use it
- ¼ Cup/47g chana dal/split chickpeas soaked for 40 minutes
- ½ cup one day old dosa batter
- 1 Green chili
- 1 tablespoon chopped ginger
- ½ teaspoon red chili powder
- ¾ teaspoon salt
- 1 teaspoon rice powder
- 1 ¾ cup water
- ⅛ teaspoon of Asafoetida
- ⅛ teaspoon of Baking soda optional, I didn’t used it
- 2 sprig Curry leaves chopped
- 4 Cups Canola Oil
Instructions
- Soak rice and chana dal for 40 minutes. Wash and drain the rice and chana dal in a colander and set aside.
- Grind soaked rice in a grinder using 1 ¾ cup of water add water as needed. Make sure to grind into a coarse paste .
- In a medium bowl, to the ground batter mix in, ginger, green chili, salt , red chilli, dosa batter and asafoetida, soaked chana dal and curry leaves. set aside.If the batter is not thick add rice powder and make it into thick batter so that you can make balls out of it.
- In a thick bottom pan heat oil to 350 F, add a drop of batter to check oil is ready, if it is ready, dough will comes up immediately. Then add medium sized balls and fry for about 6-7 minutes or until they become golden brown color, flipping in between.
- Using a slotted spoon, remove the fried fritters from oil and transfer to kitchen towel to remove
- excess oil.
- Enjoy warm with coconut chutney and Sambhar.
Notes
Use doppi rice for making it traditional.
Enjoy warm with coconut chutney and Sambhar.
Nutrition
Calories: 352kcal | Carbohydrates: 8g | Protein: 1g | Fat: 36g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 23g | Trans Fat: 1g | Sodium: 83mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg
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