Sunday, April 18, 2010


Makes: Around 45 depending on the size

All purpose flour - 1/2 cup
Rice flour - 1 1/2 cups
Fresh coconut - 1/2 cup, grated finely
Red chilli powder - 2 tbsp
Oil - 1 tbsp
Asafoetida - 1/4 tsp
Salt - to taste
Oil - for deep frying

1. Slightly fry the coconut. Add all purpose flour and fry for a minute and remove from heat.
2. In a bowl combine together the coconut, all-purpose flour, rice flour, red chilli powder, asafoetida, salt
3. Heat 1 tbsp oil, add to the bowl and mix well.
4. Add water in batches to make a soft dough. Do not mix all the water to the flour at once, sprinkle enough to make a handful of dough at a time. The consistency should be enough to roll, but not too soggy. Heat oil in a wok or frying pan on medium flame for deep frying.
5. Take a lemon sized ball and start rolling it out on a cutting board. If the mixture is dry, the rolled rod will break. In that case, add water to the dough to make it a little softer. Remember not to put too much pressure on the semi-wet dough, but gently roll to form a smooth rod, rolling sideways to get an even thickness of the size of your little finger. When the rolled rod is about 4 inches long, slowly turn around the ends and join them to form a circle.
6. When the oil is ready, pick the rings carefully and slide them carefully into the hot oil. Fry the rings in batches until they are uniformly brown on both sides. Make sure to return the oil to the frying temperature between batches.

No comments:

Post a Comment


Related Posts with Thumbnails