Saturday, July 23, 2011

Chellamani Snack - With leftover Idli/Dosa batter


  1. Fermented Idli Batter - 1½ cup
  2. Raw rice - 1 cup
  3. Butter milk/Moru ~ ¾ cup
  4. Salt to taste
  5. Oil for deep frying 
  1. Oil - 2 tbsp
  2. Mustard seeds - 1 tsp
  3. Ginger finely chopped ~ 2 tsp 
  4. Few curry leaves chopped
  5. Shallots/Kunjully finely chopped - 2 small
  6. Green chilies finely chopped ~ 2 (adjust according to the spiciness required)

Preparation Method:-
  • Wash and soak the rice for 4-5 hrs. Drain the water and grind the rice by adding buttermilk to make a smooth batter.
  • Add this to the Idli batter, add salt and mix everything well together. Reserve
  • Heat oil in a pan, splutter mustard seeds, add curry leaves, ginger, shallots, green chillies and saute till shallots turn transulent.
  • Add this seasoning to the prepared batter.
  • Pour oil in an Unniappam vessel, pour a scoop of batter into it. fry till light golden brown color.
  • Turn it over and fry for few mins till other side also turns golden brown.
  • Remove from the oil using a skewer
  • Repeat the  process using remaining batter
  • Serve hot as it is or with any Coconut Chutney, Tomato Chutney, Sambhar or Ketchup.

    Note:- If you don't want the green chili bites(unlike grown ups sometimes kids have problem biting green chilies) you can add a tsp of chilly powder in the batter instead of chopped green chilies

    Recipe Source: Vanitha


  1. Prathiba, you have some of my fav recipes here. Loved going through them. Keep up the nice work. Will be following ya..!

  2. @Anzz:- Thanks for the review Anzz :) Glad that you found some time to spend on this page.
    Got a chance to go through your blog, gud one, keep going!!!!


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