This is another favourite snack of mine. Some people make it just like Unniappam (adding banana and jaggery) but my Mom says this is the authentic way (Karipetty and no bananas). Well, it could be regional!!! This is how my Mom makes.
Raw rice - 2 cups
(soak it in water for 3 hours, drain and powder it)
Chakkara/Karipetty/- (a form of Jaggerry)- 1/4 cup grated
Salt - A pinch
Cardamom powder - 1tsp
Oil for frying
Blend the Karipetty and the raw rice without adding water and you will get a brown colour paste as seen in the picture. Add the Cardamom and salt when you blend the ingredients.
Keep it aside for 6 to 7 hours (it is better to keep it overnight to ferment)
Now mix water to get idly batter consistency- check the picture below
Heat oil, take a ladle of batter and pour it in the oil and deep fry it.
Drain it on an absorbant paper and serve with Tea/Coffee