INGREDIENTS: Raw rice flour, Jilakara(cumin seeds), Oil, Salt, Water



PREPARATION:


  • RAW RICE FLOUR/ VAADAPPA FLOUR PREPARATION: Clean raw rice in water, drain out water completely, pat dry it for 4-5 days, now give to machine and make fine powder flour, this stays for months without any insecticides, can be stored in fridge also
  • Take a bowl, add required quantity of flour into it, then add jilakara, salt, 7-8 spoons of heat oil, and mix it using plain water as an tick dough
  • Take an plastic cover apply oil on it
  • Now make small cutlet size pooris using the mixed dough on the oily cover
  • Deep fry them in oil, and take out in an paper napkin plate to drain out excess oil
  • Serve hot with menthi pappu (fenugreek dal)

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