Ariselu .... My immediate feeling would be oh that is one hectic job. But they came out so yummy all my pain has vanished once I tasted them.
Rice Flour - 1 glass (standard measurement)Jaggary - 1/2 glass
Coconut grated - 2 tsp
Cardamom powder - 1/4 tsp
Water - 1/2 glass
Sesame seeds - 1 tbsp
Oil for deep frying.
Method to prepare:
I had the Achu vellam, so grated and added water just enough to cover them. Cooked on high and removed the scum. Then added the cardamom powder. Once it starts boiling, add the grated coconut. You will see lot of bubbles coming out.
At this stage, add the Rice flour slowly and stir it together well. You will know when the consistency is correct, so till then you got to keep adding the flour, but I used up the entire glass of flour.
The beauty of this dough is, you can store and use whenever you want. If it becomes too hard, just add about 2 tsp of water along with 2 tsp of sugar. Get it to boil, while you keep stirring it. The mix should become soft again. When you handle it, it should come together as a soft dough. Divide it to equal balls.
Heat a kadai with oil to deep fry these. In a greased plastic sheet, pat them down to equal sized discs. Press down the sesame seeds over the top. Once the oil is hot, gently drop these into them. Fry on both sides. Since the sesame seeds are just pressed over the top, they will get into the oil. If you want to avoid this, try adding to the dough.
Once they are golden brown, remove and drain them on a kitchen towel.They will be soft when you remove them, will become crunchy once they are cooled.
The regular ones are normally soft and oily, but these were crunchy and no oil at all!