Ingredients:
Vazhaipoo/plantain flower - 1/2 from a medium-sized flower
Bengal gram - 1 cup
Arhar dal - 1/2 cup
Black gram (whole & skinned) - 1/4 cup
Dry red chillies - 7
Curry leaves - 2 sprigs
Saunf/fennel seeds - 1 tsp.
Shallots - 1 cup (peeled and chopped)
Ginger-garlic paste - 2 tsp.
Grated coconut - 1/2 coconut
Mint leaves - a small bunch
Salt (to taste)
Oil (to deep fry)
Method:
Soak all the dals/grams for 3 hours. Drain all the water and grind coarsely.
Clean and chop the flowers and drop them in buttermilk.
Grind the dry red chillies and grated coconut.
Chop the curry leaves.
In a bowl, mix all ingredients except oil.
Heat the oil to deep fry.
Make balls from the thick batter and flatten them into patties.
Deep fry till golden brown.
Note:
Add only chopped flowers to the batter and throw away the buttermilk.
Instead of butter milk, I used the water in which the rice was washed with turmeric added.
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