Grate the cucumber. Don't drain the water you get from it.
Grind the tomatoes and make a puree.
Grind the coriander leaves, green chillies and set aside.
Take a broad mouthed vessel and add rice flour, bean, grated cucumber, tomato puree, coriander-coriander paste, salt, turmeric powder, pinch of asafoetida, cumin seeds and sesame seeds. Mix it well and make a dough.
Keep it aside for 15-20 minutes.
Shape the dough into small-sized balls.
Press each ball on a greased surface in the shape of a puri and deep fry in the oil.
Serve hot with yogurt and raw tomato chutney.
Bawarchi of the Week
Ramya is an ardent blogger who is known for her authentic Kannada recipes.