What you need
Rice Flour: 1 cup
Besan flour: ¼ cup
Fried gram flour/pottu kadalai: ¼ cup
Sago/Sabudana/Tapioca pearls: ¼ cup
Salt : ½ teaspoon or to taste
Curd - 50 grams ( I didn’t used)
Chile powder - 1 teaspoon
Hot oil: 1 tablespoon (I used olive oil)
Cumin seeds: 1 teaspoon
Asafoetida: ¼ teaspoon
Water: ¾ cup
How I made
Soak Sago in water for 3 hrs, However I end up soaking them for 48 hours.
In medium bowl add rice, fried gram flour, besan, chili powder, cumin seeds, asafetodia, salt and oil and mix well. To this add water and soaked sago and mix once again to form dough. Knead 1-2 to minutes to form a smooth chapathi dough consistency.
In thick bottomed pan heat oil, once it become smoking hot. Using a muruku achu or presser , press a small amount of dough directly into the oil.
As one side starts cooking in about 3 minutes flip the other side and also cook for another 3 minutes. Once they become golden brown, remove them using a slotted spoon.
Drain excess oil in kitchen towel. Repeat the process until the entire dough is finished.
Cool and store it in an air tight container.
Enjoy with hot tea or coffee.
Preparation time: Soaking time: 3 hours
Cooking time: 40 minutes
Yield: 6 serving
Verdict: yummy, crispy
will you make it again: yes 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.