Ingredients
2 cups rice flour ½ cup Mungdal paste 2 teaspoon oil ¼ teaspoon turmeric ½ teaspoon carom seeds (ajwain) or cumin
seeds 1 teaspoon red chili powder (optional) salt to taste oil for frying water as required
Method:
Cook the mungdal to a paste like consistency In a big bowl add rice flour, mungdal paste,
turmeric, salt, chili powder, carom seeds or
cumin seeds. Mix lightly. Heat oil and add
the sizzling hot oil to the rice flour mix.
Add water as needed to make a stiff dough.
Knead thoroughly with hand not food
processor. Take a lemon size dough and place it in a
chakri mould or icing bag with star nozzle.
Heat oil for frying. Test the oil by
dropping a small piece of dough and wait for
3 seconds if it does not rise to the top
then oil needs to be heated. Gently make a
spiral with the chakri mould or icing bag
and deep fry to a golden brown.
Cool completely
before storing in an airtight container.
