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Wednesday, September 12, 2012

Cauliflower Fritters - Indian Version

Cauliflower Varuval, well, that is how we call them. Cauliflower Fritters are everybody's favourite. In most of the Chettinad marriages and functions you can find this Cauliflower Varuval. People of all ages love it. I make it for my children whenever Cauliflower is in season. They eat it up without murmuring or making  fuss. Today prepared this for their lunch box. Both of them were very happy, early morning their face lit up like 100 watts bulb as soon as they saw it in their lunch box.

 Normally they are made using just using Besan i.e. Kadalai Maavu, Bengal gram flour. Here I have made some changes. It is very versatile, just add or remove any of the ingredients keeping Cauliflower as the base veggie.



Ingredients
Cauliflower - 1 big sizes (Cut into small florets)
Haldi / Turmeric Powder - 1 t.sp
Red Chilli Powder - 1 to 1 1/2  t.sp
Besan / Kadalai Maavu / Bengal gram flour - 1/2 cup
Rice Flour - 3 to 4 tb.sp
Makai Flour / Corn Flour - 5 to 6 tb.sp
(Note : This is not the usual Cornflour which we get, this is just corn grinded to a little coarse powder)
Salt - As per taste
Oil for deep frying



Method

  1. Boil water in a pan add salt to it. Put in the cauliflower florets. And put off the gas. Let the cauliflowers be in the water for about 3 to 4 minutes, depending upon the size of the florets.
  2. Mix together the dry ingredients in a bowl. Add salt here also.
  3. Drain the florets, remove the excess the water completely.
  4. Add them to the mixed flour. Carefully mix them together. Add water very slowly as required.
  5. Important : After mixing it the florets should be well coated with the batter. The batter should not be dripping from the florets and it should also not coat the florets very thickly.
  6. Deep fry them in oil till done. Remove them on kitchen tissues or tissue paper so that it absorbs the excess oil.
  7. Serve it hot with Tomato Sauce or Pudina Chutney or Vara Milagai Chutney or Tomato Chutney.

For Homemade Tomato Sauce please have a look here.