- 1) 2 cups rice ( any variety other than basmati )
- 2) 1 big size onion
- 3) 2 to 3 teaspoon red chili powder
- 4) 1/2 teaspoon asafetida
- 5) Salt to taste
- 6) Oil at the time of deep frying
1) Wash and soak the rice in water. We need to soak them in water for three days. The water is to be changed every day (drain the rice and add fresh water, without washing the rice ) The rice needs to be fermented.
In case you are planning to make them on a Sunday, you need to start the
Process of soaking rice on Thursday.
2) On the day you want to make these, grind the rice to fine paste. Add two more cups of water to it. Add salt, chili powder and asafetida. Mix well.
3) Cook the mixture on medium flame, stirring continuously. Once it turns opaque, cover and keep on low flame, for 1 minute. (It should be smooth batter, by now.)
4) Remove from fire, uncover and keep on stirring occasionally, till it cools down.
5) Meanwhile chop the onion finely.
6) Add the chopped onion to cooled batter. (The batter should be so cool, so that, the onion should not get cooked due to the heat.) Mix well.
7) Lay a polythene sheet on flat surface and put down spoonful of this batter on it, keeping enough space in between. Lay the sheet in sun.
8) By evening they would have dried from outside, remove from the sheet and lay them upside down. Dry in sunlight for two more days.
9) Once they are completely dry, store in airtight container.
When you want to enjoy them, fry in hot oil, on medium heat. They will (should) puff up. Avoid burning them. Drain the excess oil and enjoy with your meals or as teatime snack.