Ingredients
Sorakaya turumu(grated): 1 cup
Rice flour: 1 cup
Onion:1
Green chilly: 3
Cumin seeds: 1 table spoon
Few coriander leaves
Salt to taste
Oil to deep fry
Preparing method
1. Peel the sorakaya (remove skin) and remove the seeds
2. Grate sorakaya (turumu) and keep it aside.
3. Cut the onions, green chilies, coriander leaves and keep aside.
4. Mix the grated sorakaya, rice flour, onion pieces, green chilies and coriander leaves, cumin seeds, and salt into a bowl to make batter. No need of add water. Because sorakaya contains sufficient water. If need, can add water.
5. Take a small portion of batter and make it flat by pressing with your palms.
6. Deep fry it in oil till golden brown.
7. Repeat the procedure for remaining batter.
Serve hot with coconut chutney. Without chutney also it’s good to eat.
Sorakaya turumu(grated): 1 cup
Rice flour: 1 cup
Onion:1
Green chilly: 3
Cumin seeds: 1 table spoon
Few coriander leaves
Salt to taste
Oil to deep fry
1. Peel the sorakaya (remove skin) and remove the seeds
2. Grate sorakaya (turumu) and keep it aside.
3. Cut the onions, green chilies, coriander leaves and keep aside.
4. Mix the grated sorakaya, rice flour, onion pieces, green chilies and coriander leaves, cumin seeds, and salt into a bowl to make batter. No need of add water. Because sorakaya contains sufficient water. If need, can add water.
5. Take a small portion of batter and make it flat by pressing with your palms.
6. Deep fry it in oil till golden brown.
7. Repeat the procedure for remaining batter.
Serve hot with coconut chutney. Without chutney also it’s good to eat.
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