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.