This recipe is very much like kirla sanna polo. In fact it is the same recipe, the only difference is here we make small balls out of the batter and deep fry it. However I posted this in a separate post as I wanted to neatly jot down everything I have tried and learnt from different people I have come across.
1 cup chopped bamboo shoot
1 cup rice, soaked for 3 hours
5 red chillies
1/2 cup grated coconut, frozen or fresh
1/2 tea spoon tamarind extract
Oil for deep frying
Drain the water from rice and grind it with grated coconut, red chillies and tamarind extract into a smooth paste.
Chop bamboo shoot. Mix these pieces into the above paste and add salt.
Make small balls of this batter.
Heat oil in a pan and deep fry these balls.
Serve it as a side dish with rice and dal.
Preparation Time: 30 mins(excludes soaking)
Note: I always soak bamboo shoot in plain water for 2 days before using it. Change the water once in a day.