|
Ingredients
|
Quantity
|
|
Raw rice
|
300gms
|
|
Split Bengal gram
|
200gms
|
|
Split black gram
|
100gms
|
|
Split green gram
|
50gms
|
|
Coriander
|
10gms
|
|
Cumin
|
5gms
|
|
Oil
|
140ml
|
|
Gingelly seeds
|
10gms
|
|
Turmeric
|
6gms
|
|
Chilli powder
|
15gms
|
|
Salt
|
20gms
|
|
Oil for frying
|
|
|
Asafoetida
|
5gms
|
|
Water
|
350ml
|
Roast rice, grams, coriander and cumin separately and
powder. Sieve the mixture and add gingelly seeds, asafoetida, chilli powder,
turmeric and salt. Heat 140ml of oil and add to the mixture. Make a dough using
350 ml of water. Keep the dough for ½ hour. Divide into 7.5 cm (3”) sized
balls. Put a ball into the chakli mould. Press on to paper to form a pattern as
shown below. Slide gently into hot, deep fat. Fry well on both sides. Drain and
cool and put into airtight tins.
N. B. When putting the mixture into the mould
knead the dough with a little water.
