Sunday, 12 February 2012

Rice Flour Rings

Plain Flour or Maida 1/4 Cup
Rice Flour 1 Cup
Carom Seeds / Ajwain / Vaamu 1/4 tsp
Ghee 1 tsp
Salt to taste
Oil for Deep Frying
Method of preparation:
Warm up ghee to melt it.
Bring to boil around half a cup of water and keep aside.
Sieve maida and rice flour into a bowl.
In a mixing bowl, add maida, rice flour, ajwain, salt and melted ghee.
Using hands mix everything well.
Pour sufficient amount of hot water into the mixing bowl and knead the mixture into somewhat tight dough (more tighter than chapati dough).
Cover the dough and rest it for an hour.
Divide the dough into big peanut sized portions.
Roll the portions into quarter inch thick strips.
Alternatively, a large portion of dough can be rolled into a long strip and later it can be divided into app. 2 inch long strips.
Bring two ends of the strip together and press to form a ring.
Repeat the same with remaining portions of the dough.
Place all the prepared rings on a plate.
Heat oil in a deep frying pan on medium heat.
When oil gets hot, carefully drop all the prepared rings at once (if there is space in the wok).
Deep fry them on medium heat until they are crisp and turn light golden brown in color.
Remove the deep fried rice flour rings onto absorbent paper.
Store the rice flour rings in a tight jar and they stay fresh for couple of weeks.
Serve rice flour rings / chitti chegodilu as a snack or use them for chaat.