Wednesday, December 30, 2015


White Rice: 1 ½ cups
Cooked Rice: 1/2 cup
Egg: 1
Salt: needed
Water: ¾ cup or adjust according to the consistency
Oil: for deep fry

Method Of Preparation

Soak the white rice in water to about 4hrs.
Wash and drain the rice.
In the grinder add soaked rice, cooked rice, salt, egg and water and grind.
The batter should be slightly thicker than dosha batter.
Heat oil in a kadai, when the oil is heated add a ladle full batter to the oil.
Decrease the flame to medium, when it puffs up turn the other side and fry.
Take it out and drain it on a tissue paper.

Serve hot with chicken curry.

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