Rice Flour – 1cup and 2 tablespoon
Jaggary - ½ cup
Coconut grated – 1Tablespoon
Cardamom powder – Grounded 2 cardmom
Water - ½ cup
Sesame seeds - 1 Tablespoon
Canola Oil: 3 cup
How I made:
Soak rice for 6 hrs and then shade dry it.
Meaning it should not become dry but should still have some wetness in the rice. Grind this to fine powder using blender.
The rice flour should have that texture of soft and wet feeling when you take a handful and also it should kind of retain your fist shape. This is very important because if the flour is very dry it wouldn't turn out well.
Heat a kadai with oil to deep fry these. In a greased plastic sheet, pat them down to 5 inch circular discs.
Press down the sesame seeds over the top.
Once the oil is hot, gently drop these into them.
Fry on both sides. Since the sesame seeds are just pressed over the top, they will get into the oil. If you want to avoid this, try adding to the dough.
Will you make it again: I will
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.