1 cup ragi flour
1/2 cups besan
12 large florets cauliflower
1 tsp pepper powder
2 sprig curry leaves
1 tbsp chopped cashew nuts
1 tsp sesame seeds
Salt to taste
Oil for frying
Mix the dry ingredients well. Add water to make a partially loose batter (similar to idlis batter)
Cut the curry leaves into small pieces
Separate the florets into bite sized pieces
Add curry leaves, cashew nut and sesame seeds to the batter and mix well.
Heat the oil. Dip the florets in the batter and fry in the oil, turning around once so both sides are browned.
Serve hot with a curd based dip.