Couple of months while blog hopping food blog so something interesting to make,I stumbled upon the Indian Cooking Challenge and I really liked the concept…If we can have a Daring Bakers we can have a ICC too and I promptly mailed Srivalli that I want to participate but then my neck gave me dhoka and I couldn’t take part last month but this month I was very sure I will do it…
So here is my first entry for the ICC
The rules just as Daring bakers are to follow the recipe given there exactly and make the dish and post it on ur blog on 15th of every month
This is the recpie I followed (my comments in Blue)
This method yeilds about 8.
Rice Flour – 1 glass (standard measurement)
Jaggary – 1/2 glass (I used the dark brown one)
Coconut grated – 2 tsp
Cardamom powder – 1/4 tsp
Water – 1/2 glass
Sesame seeds – 1 tbsp
Oil for deep frying.
Method to prepare:
I had the Paku (a kind of jaggery the dark brown one, see pic by Srivalli to understand), so grated and added water just enough to cover them. Cooked on high and removed the scum. Then added the cardamom powder. Once it starts boiling, add the grated coconut. You will see lot of bubbles coming out.
At this stage, add the Rice flour slowly and stir it together well. You will know when the consistency is correct, so till then you got to keep adding the flour, but I used up the entire glass of flour I used a little more than 3/4 glass of flour.
The beauty of this dough is, you can store and use whenever you want. If it becomes too hard, just add about 2 tsp of water along with 2 tsp of sugar. Get it to boil, while you keep stirring it. The mix should become soft again. When you handle it, it should come together as a soft dough. Divide it to equal balls.
Heat a kadai with oil to deep fry these. In a greased plastic sheet, pat them down to equal sized discs. Press down the sesame seeds over the top. Once the oil is hot, gently drop these into them. Fry on both sides. Since the sesame seeds are just pressed over the top, they will get into the oil. If you want to avoid this, try adding to the dough (I added it to the flour)
Once they are golden brown, remove and drain them on a kitchen towel.They will be soft when you remove them, will become crunchy once they are cooled.
The regular ones are normally soft and oily, but these were crunchy and no oil at all!
It came out well but somehow I think something is a miss here… I haven’t really eaten the original ever doesn’t help either… N says its good and as Srivalli’s recipe says this one is supposed to be crisp so I guess I was able to make what was supposed to get back though I broke the first one while frying… but the rest came out pretty decently
Its also her 100th post so lets congratulate her on this