FRESH BAY LEAF THINAI / FOXTAIL MILLET FRITTERS

Fresh Bay leaf sounds weird !!!!!!!!!! yeah it is, but its taste fills your taste buds with full of aroma . instead of usual use of dried bay leaf  I tried my hands with tender fresh bay leaves.

Prepared yummy fritters with this tender aromatic beauty.

There is no fresh herb that has a more dramatic taste sensation than using fresh bay versus dried bay..

Fresh bay is distinctively different than what you find with other herbs. If you have to use dried bay then in my opinion best to use some other dried herb in place of. 
Fresh bay is wonderful and imparts the richest, warmest flavors to your dishes.  Bay is a wonderful tree/bush that will repay you many times over with it's rich culinary uses. Dried bay is that of one purchasing a small jar of bay leaves in the shops  and the leaf is crinkly, breaks into pieces easily, and has zilch on aroma.  

Bay is so rich and the oil is not so volatile that the leaf will impart flavor throughout the cooking process and not be eliminated by the heat and vaporization during the cooking process, unlike basil. 

 With this fresh tender bay leaves I have prepared fritters with healthy foxtail millet / thinai flour.

Try out this unique Bay leaf fritters and put in your feed back.

INGREDIENTS

Thinai / foxtail millet flour                     - ½ cup

Besan                                                          - ½ cup

Rice flour                                                    - ¼ cup

Fresh tender bay leaves                           - 10 to 15 nos

Crushed saunf / perumjeeragam           - 1 tsp

Beaten curd                                               - ½ cup

Chilli powder                                            - 1 tsp or more according to your spice level

Turmeric powder                                      - 1/4 tsp

Ginger garlic green chillies paste        - 2 tbsps

Salt                                                              - to taste

Oil                                                               - for deep frying

METHOD

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Wash the fresh tender bay leaves  and keep aside.

Take a bowl and mix  everything together except bay leaves  in the consistency of bajji batter.

Keep the batter closed for 30 minutes.
If the batter is too thick just sprinkle some water and mix well.
After 30 minutes heat oil in a pan and  dip the bay leaves in the thinai batter and drop   batter gently into the oil.

Put 3 or 4 batter dipped bay leaves in the oil, according to your size of your frying pan.
Fry the bay leaf fitters till golden and crisp.
Aromatic Bay leaf Thinai Fritters are ready to serve.
 Serve hot with any accompaniments of your wish and make your evening an Aromatic one with a cup of hot tea.

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