A quick tea time snack!!!
Ingredients
Eggplant/Vazhutana: 1
Gram flour/Kadala Podi: 5 Table Spoon
Rice flour/Puttu Podi: 2 Table Spoon
Chilly Powder: 1/2 Tea Spoon
Turmeric Powder: 1/4 Tea Spoon
Asafoetida: 1/4 Tea Spoon
Oil: For deep frying
Salt
Water
Cooking Time :10 minutes
Method
Take a bowl and mix gram flour, rice powder, chilly powder, turmeric powder, asafoetida and salt
Combine well and add water little by little and make a batter of medium consistency
Wash and slice the egg plant into thin round slices
Preheat the oil well and then reduce the flame
Dip each slice in the batter
Deep fry in oil till it becomes golden brown in color
Drain on to a paper towel
Serve hot with tomato sauce or coriander chutney
Note:
Adjust spices accordingly
If the batter is too thin it wont give a proper coating on the egg plant
Eggplant/Vazhutana: 1
Gram flour/Kadala Podi: 5 Table Spoon
Rice flour/Puttu Podi: 2 Table Spoon
Chilly Powder: 1/2 Tea Spoon
Turmeric Powder: 1/4 Tea Spoon
Asafoetida: 1/4 Tea Spoon
Oil: For deep frying
Salt
Water
Cooking Time :10 minutes
Method
Take a bowl and mix gram flour, rice powder, chilly powder, turmeric powder, asafoetida and salt
Combine well and add water little by little and make a batter of medium consistency
Preheat the oil well and then reduce the flame
Dip each slice in the batter
Drain on to a paper towel
Serve hot with tomato sauce or coriander chutney
Adjust spices accordingly
If the batter is too thin it wont give a proper coating on the egg plant
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