A rare Bengali dish made with fermented coconut, red lentils, and fragrant short grain rice. These fritters are enjoyed with white rice and tangy green mango dal.
Ingredients
- 1piececoconut
- 1/2cupred lentils
- 1/2cupshort grain fragrant rice
- 3piecegreen chillies
- 1/2tspturmeric powder
- 1tspsugar
- salt (to taste)
- mustard oil (for frying)
How to make Fermented Coconut Fritters
Break open the coconut and preserve the water for drinking or other use. Keep the coconut open at room temperature for at least 24 hours.
If any fungus appears on the coconut, wash it gently. It is safe to consume.
Soak the red lentils and short grain rice separately for at least 4 hours.
After 24 hours, rub the coconut gently under running water. Be careful not to lose the oils that have started to float on the surface due to fermentation.
Scrape the coconut. You can make a paste of it, but it tastes best traditionally scraped.
Make a fine paste of the red lentils and rice with 2 green chillies after draining the water. If it becomes too dry, add a little water.
In a bowl, mix the coconut, blended paste, 1 finely chopped green chilli, turmeric, sugar, and salt to taste.
Add 2 tablespoons of water if needed. The batter should be of heavy and tight consistency, not runny or light. Mix everything well together.
Heat oil in a pan for shallow frying. Take the mixture in your hand and shape it round with the help of your fingers.
Place it into the pan on medium heat. Fry until golden on one side and flip it to cook the other side as well.
When both sides are golden, turn the heat higher to cook until it turns red in color. The sugar in the mixture gives it the red color while cooking.
Fry all the fritters in a similar way.
Enjoy with white rice and tangy raw mango dal. Squeeze a little lemon juice on the fritters for enhanced taste.
Tips & Tricks
If you spot any fungus on the coconut, wash it gently. It is safe to consume.
The batter should be of heavy and tight consistency, not runny or light.
Squeeze a little lemon juice on the fritters for enhanced taste.
FAQS
How do I store leftover fermented coconut fritters?
To store leftover fermented coconut fritters, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. Reheat them in a pan or oven to restore their crispiness before serving.
Can I make fermented coconut fritters gluten-free?
Yes, fermented coconut fritters are naturally gluten-free as they are made with coconut, red lentils, and rice. Just ensure that the rice you use is certified gluten-free, and you can enjoy this dish without any gluten concerns.
What can I substitute for red lentils in fermented coconut fritters?
If you don't have red lentils, you can substitute them with yellow lentils or split peas. Keep in mind that the texture and flavor may vary slightly, but they will still work well in the fritter recipe.
What are the best side dishes to serve with fermented coconut fritters?
Fermented coconut fritters pair beautifully with white rice and tangy green mango dal. You can also serve them with a side of lemon wedges or a spicy chutney to enhance the flavors.
How long should I ferment the coconut for the fritters?
For the best flavor and texture, you should keep the coconut open at room temperature for at least 24 hours. This fermentation process enhances the taste of the fritters, making them more delicious.
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Mist
(@mistycooks)
A passionate cook keen to deliver my recipes to the world. A passionate cook keen to deliver my recipes to the world....
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North Terrace, Adelaide, South Australia, 5000
Australia