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Peel, wash and cut the head and tail portions of onions. Slice into 1/4 inch thick rings.
Set aside in a wide bowl, mix all the flours, powders, ajwain or cumin, salt and add water to make a slightly watery batter (like dosa batter).
The batter should be slightly thick & flow like a ribbon. It should coat the onion pieces well. Adjust water & flour accordingly. Dip the onion rings in the batter & coat it well.
Heat oil in a pan and check with a drop of batter to find the correct heating point.
Simmer the flame and drop the onion rings coated well with batter.
Deep fry till the colour changes to golden brown and the bubbles cease.
Flip it and again cook for a minute. Drain & remove in a tissue paper.
Serve hot immediately. Pairs brilliantly well with coconut chutney!