Ingredients:

• 1 – Avocado
• 1 cup – Urad Dal
• 1 tbsp – raw Rice
• 1/2 – onion, chopped finely
• 1 tsp – Mustard Seeds
• Salt, to taste
• Oil, for frying
• Ingredients:
• 5 pieces – sundried Tomato
• 1 tbsp – grated fresh Coconut
• 5 – Walnuts
• 2 Cloves – Garlic
• 2 – Dried red chillies
• 5 -curry leaves
• Salt, to taste

Method:

1. Soak the urad dhal and rice for 2 hours, grind it into a smooth paste adding a little bit of water.
2. Just before frying add the mashed avocado and mix well.
3. Heat a teaspoon of oil in a pan, add the mustard seeds, when they start to splutter, add it to the batter and finely chopped, salt and mix well.
4. Heat a kulipaniyaram pan, add about a teaspoon of oil in each round, pour spoonful of batter in the round.
5. Keep the flame in medium to low, after 2 or 3 minutes, turn them around. To check if it’s cooked, insert a skewer and check if it comes out clean. Take them out and repeat it with remaining batter.
6. If you don’t have a kulipaniyaram pan, heat oil in a kadai and deep fry them like normal bhajis or pakoras.
7. Serve warm with chutney.
8. Recipe courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz