Tuesday, October 25, 2011

Sweet Brown Rice and Lentil Fritters

Adapted from http://www.cookingandme.com/2011/10/vella-cheedai-seedai-festival-sweets.html

Brown Rice Flour - 3/4 cup
Urad Dal / Black Lentil Flour - 2 tbsp
Shredded Coconut - 3 tbsp
Jaggery / Solid Date Molasses - 1 cup
Cardamom Powder - a pinch
Fennel Seeds - 1 tsp
Salt - a pinch
Water - 1/2 cup
Peanut Oil for deep frying

Take the jaggery in a pan and add water just enough to cover the jaggery pieces. Bring it to boil and simmer for a few minutes to thicken the syrup.

Add brown rice flour, urad dal flour, coconut, cardamom, salt and fennel seeds and mix together. Add the jaggery syrup little by little to make a soft dough.

Make small balls of the dough (keep the shape of the balls with a little rough edges and not too smooth). Deep fry on medium heat till golden brown. Remove on paper towel to soak excess oil. Store in air-tight container.

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