Chitti Boorelu - Karam Boorelu

These are soft and spongy inside and crispy outside. The blend of all the items, specially green chili, ginger with curd and flour gives it that special taste. They donot absorb too much oil and fry pretty fast. Make a great evening snack.

2 cups Atta - Godhuma pindi
2 cups Rice flour
2 cups Sour curd
Chili-ginger paste
Green Chilies - Optional
½ tsp Red Chili Powder
1 tsp Jeera
Hing

Mix all the above with salt and water as required. The dough should be like chapati dough, soft enough without excess water. Let it ferment for 5 – 6 hours. Spicy lovers can add chopped chilies also.

Heat oil in a kadai (I personally prefer a traditional concave shape kadai for maximum usage of space with less oil) and never let the oil be screaming hot! It burns the first batch.

Drop a spoon of hot oil in the dough and mix well, this will make the fried item light. A pinch of cooking or baking soda can also be used.

Wet your palm in bowl of water, pick a hand full of batter in the hand and gently drop as small balls in the oil. Keep turning back and forth so it will not burn.

Once they all turn golden yellow remove from the oil. Place them on paper towels so the excess oil is absorbed.