Ingredients:

5-6 bajji mulaku/ chilli pepper

oil, for frying

For Chammanthi Filling:

1 cup grated coconut

small piece ginger

2 shallots

2 green chillies

2 tbsp coriander leaves

salt to taste

lemon juice of 1/2 lemon

For Batter:

1 cup gram flour/ kadalamavu/ besan

3 tbsp rice flour

1/4 tsp baking soda

1 - 1 1/4 tsp chilli powder

1/4 tsp turmeric powder

1/2 tsp asafoetida

salt to taste

water, as required

Preparation:

1. Wash the chillies and wipe it with kitchen towel. Make a slit lengthwise with a knife and remove the seeds. Keep it aside.
2. Grind together grated coconut, ginger, shallots, green chillies, coriander leaves and salt to a coarse mixture. Transfer to a bowl and add lemon juice and mix well. Keep the chammanthi filling aside.
3. In a bowl, add gram flour, rice flour, baking soda, chilli powder, turmeric powder, asafoetida and salt and mix well.
4. Then add enough water little by little and make a smooth batter without any lumps using whisk and keep it aside.

5. Stuff each chilli with chammanthi filling and then dip in the prepared batter and coat well.

6. Heat oil in a pan on medium flame and deep fry until it turns golden colour. Serve with tea or coffee….