Finely chop green chilles, ginger, onion, curry leaves and coriander leaves. Keep them aside till use.

Wash and pat dry cucumber, cut it vertically in to two halves. Scoop out the seeds from it and grate it using grater. Squeeze the grated cucumber and discard the excess water.

Heat a wok adding rice flour, roast it in medium flame till the flour becomes warm. Once done, transfer the roasted rice flour to a wide bowl and subseqently roast the medium rava. When rava becomes warm, switch off the flame and combine it with rice flour.

Combine all the other ingredients like chopped onion, green chillies, ginger, curry leaves and coriander leaves with roasted rava and rice flour in bowl and mix it well using your hands. You will obtain the dough of medium thick consistency.

Now scoop out lemon sized dough, roll it in to ball and pat it on your palm to get the shape of fritter. You can keep a batch of such cucumber fritters ready to fry.

Heat oil in a wok and when it gets heated up slowly drop the patted cucumber fritters in to oil and fry them till they turn to brown color. Then drain them on kitchen tissue paper. Repeat the process with rest of the dough.

Cucumber fritters are ready to serve as tea time snack.

Do not let the rice flour or rava to change their color while roasting.

Squeeze out the excess water from grated cucumber completely, otherwise the dough may become thin. If at all if you feel the dough as thick or dry then you can make use of same squeezed water.

Adding onion is optional, you can skip it.