1 Wash the dondakayalu, nip the tip and tail ends. Slice them into thin circles as shown in the image above. 2 Heat oil for deep frying in a heavy bottomed vessel. As the oil is heating, get the batter ready. In a vessel, add sliced dondakayalu, corn flour, maida, salt, ginger garlic paste and chilli pwd. Combine well such that dondakayalu are well coated. 3 Once the oil is hot, reduce heat to medium high flame, slowly drop the batter coated dondakayalu into the oil and deep fry to a golden shade. Remove onto absorbent paper. 4 Heat a small pan, add a tsp of oil, add the cumin seeds and let them splutter. Add the curry leaves and green chillis and fry for a few seconds till the aroma emanates the kitchen. Pour this seasoning over the crispy dondakayalu and serve hot as a snack or a vepudu with rice and rasam/sambar. Recipe Source: Amma Prep: 30 mts Serves: 4 persons . Ingredients: oil for deep frying For coating/batter: 1 tbsp corn flour 1 tbsp maida/all purpose flour salt to taste 1 tsp ginger garlic paste 1/2 tsp red chilli pwd Seasoning/Tadka/Poppu: 1 tsp oil 1/2 tsp cumin seeds 2 sprigs fresh curry leaves 2 green chilli, slit
