Make a thick lumpfree batter with all the ingredients. Use water only as required that too, after using milk because it depends on the quality of the flours. So use accordingly and if not required then it's absolutely fine.
Keep it aside for 30 minutes well covered. This is important for the flavours to infuse.
Heat enough oil for frying in a kadai. Drop small balls into hot oil carefully and deep fry on low to medium high heat.
Flip them when done on one side and cook until golden brown on both the sides.
Do not hurry in frying them and do it patiently as the inside needs to be cooked well. Also remembet to drop small balls as they tend to rise. Serve them hot or warm with a cup of chai or milk to your loved ones
A simple everyday snack that is mostly made for the kids afterschool break. This is my mom's way of making these lovely sweet fritters and i follow it to date for my own family now with a few added ingredients - one is the mixed dry nuts and the other being the fresh coconut pieces. Mildly sweet and melt in mouth fritters were a perfect afterschool goodies for me as a kid. However now a days these happen to be made traditionally on all festive occasions only in villages and have almost vanished from market places in big cities. These are famous even in North India and Pakistan, often made with bananas too, and are called gulgulay.
