This deep fried crispy snack , is made specially, during Deepavali and other festivals and given as seer in marriages. They are made as a snack in many homes and served with tea.
Ingredients
- Rice 4 cups,
- Green gram dal 1½ cups,
- Bengal gram dal ¾ cup,
- Butter or pure ghee 100 grams,
- Salt 1 to 1½ handful (or as required),
- Asafoetida (Optional) ½ teaspoon,
- White gingelly seeds 1 tablespoon (optional),
- Oil for deep frying 1 litre.
Method
- Wash the rice well and drain. Take a clean muslin cloth, spread the rice and dry it under a fan.
- When it is completely dried, grind in a mixie/food processor, to fine powder and sieve. See to that there are no lumps. If the rice flour is made in large quantities you could mill it (if staying in India).
- Dry roast the green gram dal and Bengal gram dal in a deep pan / kadai. Roast them lightly. Grind them too, to a fine powder.
- Take 2 cups of rice flour, 1 cup of dal and mix together. Add salt and ¼ cup of water, add butter, asafoetida, gingelly seeds and knead to a soft pliable dough.
- Heat oil in a deep pan. make sure the oil is hot enough ,by dropping a little of the dough. If it comes sizzling up, the oil is ready to deep fry.
- Take a Thenkuzhal press and put the disc with the starred holes. Take little of the dough and fill the press (three fourths).
- Hold it over the hot oil and press with the other handle in a circular motion to make a neat circle.
- Deep fry to golden brown or till the sizzling stops, repeat for rest of the dough. Cool and tin it.
Note
- You can buy ready made rice flour available in most supermarkets, instead of making the rice flour at home.
- Try to use cold pressed sesame / groundnut or coconut oil , while deep frying savouries. Coconut oil or ghee was used in the olden days, for the snack preparations. However due to their prohibitive costs and preferences, nowadays, refined oil is used.
