Sweet & Crispy Idli Batter Fritters - Quick & Easy snack

I love quick, easy recipes that involve minimal ingredients. It suits me perfectly. You see – I am basically a Somberi. Countless Sunday afternoons I’ve just slept away - all this is (BEMAK) before marriage and kids, of course. Now AMAK (After marriage and kids) I’d be happy to just sleep un-disturbed through the night. You need just 4 ingredients for this dish all of which are common and I am sure available in everybody’s kitchen. The entire dish comes together in under 10 minutes which is as much time as my adamant, tantrum throwing toddlers would give me to whip up a sweet snack. This is my mother-in-law’s idea and I think it is an ingeniously cool idea. It’s not surprising though as this family is known for its “idlisyncracies”. We live on idli-dosai. So coming up with new twists on the basic idli framework is just natural progression.

These fritters are crispy on the outside and soft paniyaram-like on the inside. The crunchy, sweet bites are best made with the first or second day’s idli batter as later on the batter may get too sour. My kids enjoyed this snack a lot. So did the adults as well. This recipe may sound too simple to be good but trust me; it makes a really delicious snack which will be gone just as quickly as it’s made. And simple recipes are often the most tasty. I am happy and really excited to be part of Srivalli’s Blogging Marathon, and I am looking forward to knowing/reading all those talented food bloggers. This is my first time at the Blogging marathon. I am sending this for the Kids sweet Treats theme.  

Preparation time: 5 mins
Cooking time: 5 mins
Makes: 15 fritters (small gooseberry sized)

Ingredients

Idli batter – 2 ladles
Semolina/Bombay Rava/Fine Sooji – 4 tbsp (adjust)
Sugar – 5 tbsp
Oil – for deep frying

Method

1.      In a medium bowl, ladle the idli batter. Add the sugar. Add the rava one tablespoon at a time. Mix well with a spoon. The rava adds texture and thickens the batter at the same time, so add rava in steps to make sure the batter doesn’t get too thick. The consistency of the batter should be that of the Medhu vadai (ulundhu vadai/urad dal vadai) type and it should drop easily from a spoon without too much shaking.

2.      Heat oil in a kadai/skillet and when hot, reduce flame to medium low and use a spoon to drop the batter into the oil. Continue using spoon to drop batter into the oil making sure not to crowd the skillet. When the fritters are and nice and golden – about 1-2 minutes, remove onto absorbent paper. Deep fry the rest of the batter in batches. Serve hot or at room temperature.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29