August 24, 2014


Rice flour - 4 cups
Milk - 3 cups
Chilli powder - 1 tsp
Salt - 1 1/2 tsp
Ghee - 2 tbsp
Asafoetida - 1/2 tsp
Oil for frying


  • Pour the milk in big vessel and place it on fire. When the milk starts bubbling, put in the 2 tbsp of ghee.
  • Add asafoetida, salt and chilli powder. Stir well and gradually add the rice flour, stirring it all the time. 
  • When the flour is cooked and forms into a lump, remove from fire. Cover with a lid for 5 minutes.
  • Remove the lid and let it cool.
  • Then take out the lump in a big plate and knead it into a smooth dough.
  • Grease the palms, take out small portion from the dough and shape into sticks of 1/2 cm thickness and 5-6 cm length. Draw the two ends together and pinch them tightly to form into a ring. Thus make all the rings.
  • Heat the oil and deep fry few rings at a time to golden colour. 
  • Cool and store in airtight container.

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