The Recipe:
Ingredients:
Till seeds-1/2cup
Raw rice-1cup
Jaggery-120gm
Water-1/4cup
Urad dhal flour-1/8cup
Oil-to fry
Procedure:
- Soak rice for 2 hours and filter water.
- Grind it to a fine flour and sieve it with urad dhal flour.
- Add till seeds.
- Crush jaggery and add water to it.
- Bring to a boil and switch off flame.
- Filter the jaggery syrup directly into the flour and mix it with a spoon.
- At first the dough will seem to be runny but when it cools it will come to the perfect consistency.
- Roll out firm small balls. I made 90 urundais with the given ingredients.
- Heat oil on medium flame and deep fry the balls.
- If oil is very hot the urundai will be blackened on the outside but would be raw inside.
- If the oil is slightly hot the the balls will be disintegrated.
- If the heat is perfect and the dough consistency is correct then you can see that the ball cracks.
- Fry till golden brown and remove from oil and allow it to cool.
- When cool it becomes crisp. Enjoy.
Photo Tutorial:
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| Soak rice |
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| Crush jaggery |
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| Add water |
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| Mix rice and urad dhal flours to till seeds |
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| Bring syrup to boil |
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| Filter it to the flour mixture |
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| Prepare dough |
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| Roll out balls |
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| Deep fry till golden brown |
Labels: SOUTH INDIAN DELICACIES, SWEETS
