Slice the tomatoes. Meanwhile prepare coconut mixture by grinding together coconut, green chillies and coriander leaves together with just little water.

Apply the dry coconut chutney on one side of the slice.

Prepare the besan batter by adding the spices and water in the besan.

Coat the tomatoes in the batter and deep fry on medium flame.

Remove them on tissue paper once fried.

Serve immediately. Garnish with freshly chopped coriander leaves and chopped red chilli.