It's this ready-to-fry rice pellets on the blog today. It's been a part of Indian households both over lunch and snack time or just any time.
Were you that kid who ended up munching more fryums than rice, forgetting that it is an accompaniment and not the main dish? Well, I was !
Not any more . I gave up on them since I started keeping away from deep fried stuff. However, I love to see the kids relish this, both as a snack and as a side dish.
There have been enough wheels, alphabets, bats, square fryums. How about a floral twist?
Preparation Time : 30 minutes
Cooking Time : 5 minutes
Course : snack/side dish
Makes 1½ cup
Ingredients:
Rice : ½ cup
Water : 1 ½ cups
Salt : ½ spoon
Baking Soda : 1/8th spoon
Carom seeds : ¼ tsp.
Recipe:
Clean and soak the rice overnight or upto 6 hours. You may use any variety of rice.
Drain the water and clean the soaked rice.
Grind it to a smooth paste with a little water enough to help it grind well(about 1/4 cup) out of the quantity already measured.
Transfer the batter to a heavy bottom dish, add the remaining water. (1 ¼ cup)
Cook the batter on medium flame. Keep stirring continuously to avoid forming lumps or getting burnt and stuck to the bottom of the vessel.
When the batter starts thickening add salt,carom seeds(ajwain) and baking soda . Keep stirring.I had to drop the silicon spatula and take a sturdier one. :D
When the batter thickens a little further, take it off the flame . Keep it aside for a couple of minutes till the batter is cool enough to be handled with bare hands.
Fill the batter in a piping bag/cone . I am using a piping bag with a star nozzle here. You may use a regular cone as well.
Make tiny flowers, long sticks , circles, squares, or any shape you want them in.
You may even have them just made into small drops directly with fingers.
Take care to not let the batter cool down too much or you won't be able to shape them.
Now place these in hot sun for 2-3 days. Even 4, if you may. You get them perfectly dried, if the sun is at its severest . So, choose the peak summers for this.
Drop them into very hot oil. If the oil isn't hot enough, they dont fry crispy.
Place them on an absorbent paper.
Fry and have them as a snack or as a side dish for lunch.
Sprinkle salt/chilli powder/pepper powder/jeera powder or a spice of your preference or have them plain. They tasted better with a dash of chilli power and salt than plain.
Once your trial version comes out well, and you have decided the modifications that you wish to make( if any) in your next attempt, you may make loads of them and store in air-tight jars till the next summer.
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