Okay that is my gulf story.
Once dried completely fry it in oil like this.
- Soak parboiled rice for about 2 hours and then grind with green chilies with 8 cups of water to a fine paste. Allow to rest for overnight or 8 hours.
- Next morning in a Dutch oven or thick bottomed pan, heat the rice batter with salt and cumin seeds. Continue to cook in a low heat with constant stirring for about 25-30 minutes or until you get thick porridge consistency. Make sure to stir continuously to prevent formation of any lumps.
- Line a table with cheese cloth and place it sun. Drop 1 tablespoon of cooked batter into the cheese cloth, placing 1 inch between them. Allow to sundry for about 1- 2 days. When it is completely dried, turn upside down and sprinkle water on the non-batter side, set aside for 5 minutes. Then gradually peel the rice disc and transfer to a plate. Allow to further dry in the sun for about 2 more days.
- When it is completely dried transfer to airtight container and stores it for about a year.
- When you are ready to use, heat ½ cup of oil in a pan and fry this sun dried rice disc for a minute or two. It will be great sides for rice and curries.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.