Ingredients:
Rice Flour - 2 cups
Pottukadalai(Fried gram) - 1/2 cup
Red chilli - 4 nos
Salt - to taste
Hing - 1/4 teaspoon
Bengal gram - 3 table spoon(soaked in water for 3 hours)
Butter - 2 table spoon
oil - for frying
Procedure:
- First in a mixer grinder, grind pottukadalai and red chilli to a fine powder.
- Take a pan, add rice flour, the grinned powder, hing, soaked bengal gram(without water), butter and mix it well. Add water and mix all these ingredients to make like a chapathi dough.
- Take a piece of plastic paper or foil, spread oil on the paper or foil.
- take a lemon sized ball ,Grease the fingers with oil and press the ball to flatten it(make it thin).
- Heat the oil in a heavy bottomed pan.
- Slowly remove it from the paper and slip it into the oil.
- cook evenly until golden brown and store in air tight container.
Ingredients:
1 cup bengal gram flour
11/2 cup sugar
11/2 cups ghee
1 cup water
1/2 tsp cardomom powder
Procedure:
- Sieve the bengal gram flour (besan).
- Roast it on a hot griddle/ tava for 2-3 minutes stirring constantly. Set aside.
- Heat the ghee (clarified butter) in a pan.
- Put the sugar in another pan and add 1 cup of water to it. Cook till it becomes sticky syrup.
- Add the roasted flour to the sugar syrup stirring constantly.
- Add ghee little by little into the flour and sugar mixture while stirring with a laddle.
- Cook till the mixture turns light brown and becomes porous.
- Sprinkle the cardamom powder over the mixture and set it in a plate.
- sprinkle crystal sugar on top while it is hot.
- With a sharp knife cut into 1 1/2 inch squares immediately.
Ingredients
- All Purpose Flour – 4 cups – sieved
- Butter/Ghee – 1 stick
- Curd/Yogurt – 1 cup
- Baking Soda (sodium bicarbonate) – 1 teaspoon
- Water – as required
- Oil – For deep frying
Sugar Syrup
- Sugar – 2 cups
- water- 3/4 cup
- Cardamom Powder – a pinch
Procedure:
- In a bowl add baking soda and butter and kneed well with your fingers for 5 minutes. Add yogurt little by little and continue mixing it with finger or with whisk for a few minutes. Then add the sieved flour to knead the mix like chapathi dough. Wet a paper towel and cover the dough with it for half an hour.
- After the resting time divide the dough in to lemon sized balls. You can either flatten the ball with your palm or make dip in the center or you can do decorations by pinching the sides and folding inwards.
- Heat oil first, add 4 or 5 badushas then keep in low flame and fry until golden brown. Take a pan, add water and sugar and bring it to boil till it reaches one string consistency. Add cardamom powder.
- Drop them in to the sugar syrup and let it be there until the next set is cooked. Remove it from the sugar syrup and place it on a tray.
