Kitchen Champions

Take Rice and Red gram in 4:1 ratio.. Powder them together to a Rava consistency in a mixie or a flour mill..Boil 1.75 cups of water for one cup of Rava..Once the water reaches the boiling point Add 2 tbsp of freshgrated coconut 1 tbsp of oil and salt to taste..Let it boil for 2 to 3 minutes..Pour the Rava little by little in to the boiling water..Keep on stirring till it becomes a solid consistency and absorbs all the water..Swich off the stove and let it settle for 5 minutes..Take the Mixture and make balls out of the mixture..Apply water to your fingers and palm..Flatten each ball in to cutlet .. Flatten all the balls in to cutlets..The size and thickness as in the pic..Shallow fry the cutlets with oil on the pan.shallow fry both the sides slowly such that all the cutlets cooks on both the sides. Arrange the cutlets as shown in the pic and shallow fry them..cutlets or Thabila billalu can be deep fried too..For lesser oil consumption..I suggest Shallow fry of Thabila billalu or cutlets.. Thabila billalu should be Golden colour on both the sides...Yummy Thabila billalu are crispy on the top and little soft inside..The best accompaniment for this ..Vengaya kaaram or Onion chutney...Procedure to do onion chutney...Cut 2 to 3 medium sized onions in to cubes,2 to 3 cloves of Garlic,1 tsp Red chilli Powder,salt and grind them together in a mixie to a coarse paste..check for the spice and salt levels..Serve the Thabila billalu with Vengaya kaaram topped with Ghee..