Slice onions lengthwise and to very thin slices.

In a wide pan add oil to deep fry the pakoras.

Coat the mixing bowl with oil (so it prevents the batter sticking).

Mix all the above ingredients in the oil coated bowl and add a tbsp of hot oil mix well before adding water.

Sprinkle very little water and mix well to form a dry mixture, make sure not to add more water.

In case if you added more water try to adjust the pakora mixture with Besan:Rice flour 2:1 ratio and some sliced onions.

If mixture sticks in your hand, grease your hand and fingers with oil.

Sprinkle the onion mixture in the hot oil, while dropping try to split as much you can.

Fry them in medium flame (Onions turn black color when cooked in high flame).

Fry till golden brown color, drain excess oil using paper towel and serve with hot tea/coffee.