Soak the channa dal in water for 1 hour; grind it along with cumin, fennel and dried red chilli.
Add the chopped banana flower, chopped chillies, curry leaves, onion and salt to the dal mixture, and mix well.
Take small lemon size balls, flatten it and deep fry them in hot oil. The oil should be hot enough when you drop a small portion it should come up immediately. Cook the fritters on both sides until golden brown in colour.
Serve as a snack with chutney or serve with rice and sambar.
Recipe courtesy: Taste of Pearl City
Bawarchi of the Week
Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.