|
Ingredients
|
Quantity
|
|
Pressed rice
|
115gms
|
|
Peanuts
|
55gms
|
|
Groundnuts/cashewnuts
|
30gms
|
|
Dry coconut (sliced)
|
15gms
|
|
Green chillies
|
1
|
|
Sultanas
|
15gms
|
|
Salt
|
to taste
|
|
Turmeric
|
½ tsp
|
|
Chilli powder
|
½ tsp
|
|
Chiwda masala powder
|
½ tsp
|
|
Curry leaves
|
1 tbsp
|
|
Garlic
|
2 flakes
|
|
White gingelly
|
1 tsp
|
|
Sugar (optional)
|
½ tsp
|
|
Fresh oil to fry
|
|
Heat the oil.fry pressed rice. Remove when it puffs up. Drain.
Mix turmeric with puffed rice. Set aside. Fry cashewnuts till light brown.fry
groundnuts, chilli, garlic, coconut, gingelly, sultanas, curry leaves
separately. Remove after frying and drain. Add fried ingredients to fried,
pressed rice. Add chilli powder and chiwda masala powder. Mix well. When the
mixture is cold, add salt.
N. B. When
frying pressed rice sprinkle small quantity of fat at a time or else it will not
puff up properly.
Chiwda masala:
|
Ingredients
|
Quantity
|
|
Dry mango powder
|
1 tsp
|
|
Cumin
|
a pinch
|
|
Fenugreek
|
a pinch
|
|
Peppercorns
|
4
|
|
Cinnamon
|
0.5 cm (¼”) piece
|
|
Omum
|
a pinch
|
|
Red chilli
|
1
|
Roast and powder and use as required.
