Take (thick) sour dosa batter in a bowl, add all the above ingredients except oil.
Beat well, heat oil, drop lemon-sized balls into oil and fry till light golden brown in colour.
Remove and keep them on a paper napkin (to remove any excess oil)
Serve as a tea time snack with any sauce or chutney,
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.