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1
Beat together besan, rice flour, and water in a bowl with a handheld electric mixer at high speed 6 minutes.
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2
Beat in nigella seeds and salt, then let stand, covered, at room temperature 30 minutes.
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3
Test batter: Drop a teaspoon of it into a bowl of water.
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4
It should float, even though part may be submerged.
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5
If it sinks, batter should be beaten more, testing after each minute of mixing.
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6
Be careful not to overbeat, because that will produce a honeycomb texture, and then fritters will absorb too much oil.
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7
Preheat oven to 250F.
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8
Cut eggplant lengthwise into 1/8-inch-thick slices, then halve each slice lengthwise, forming roughly 5- by 2-inch slices.
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9
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.
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10
Dip about 4 eggplant slices in batter, 1 at a time, letting excess drip off, and fry until browned and tender, about 1 minute on each side.
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11
(You will have just enough batter for all of eggplant.)
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12
Transfer to paper towels to drain.
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13
Keep fritters warm in 1 layer on a baking sheet in oven and fry remaining eggplant in batches in same manner.
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14
Available at Indian markets and Kalustyans (212-685-3451).
