Chellamani Snack - With leftover Idli/Dosa batter

                             

Ingredients:-

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 

Seasoning:-

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