It's summer break. Our beautiful Bengaluru doesn't normally have the intense summers. But of late we have been experiencing some. What do you do when you have a favourable summer and some left over rice in your fridge. Just make some fryums and store them. I experimented just that and must say wasn't any disappointed with the results. They taste good and you get to have your left over rice as crispy accompaniments for your rice platter for days. I'm sure you would like to try it out too.
Here are two varieties for you. One with red chilli powder and one with green chillies. I made them so just that I could have some variety.
Ingredients:
Green chilli fryums
Cooked Rice :1 cup
Salt :1/4 tsp
Green chillie :1
Cumin seeds :1 tsp
asafoetida :1/2 tsp
Squeeze rice for excess moisture if any , put green chilli, salt and grind it to a real smooth paste.
Add cumin seeds and asafoetida.
Mix well and ensure that the rice is real smooth. Mash well if it isn't.
Give them quick simple shapes. You may drop them with fingers or drop and make thick patties.
Let them dry for 3-4 days in hot sun.
Store them and deep fry on medium flame whenever you need.
Red chilli fryums:
Cooked Rice :1 cup
Salt :1/4 tsp
Chilli Pwd :1 tsp
Cumin seeds :1 tsp
Baking Soda :1/2 tsp
asafoetida :1/2 tsp
Squeeze and grind the rice to a real smooth paste.
Add the rest of the ingredients and mix well.
I have added baking soda here as different from the previous recipe.
Grease the murukku maker.
Use star plate and make stick murukkus of any shape(the batter is quite thin. So you needn't get the required shape. Also you would break them to fry anyway, so just make them in any shape they come.)
Let them dry for 3-4 days in hot sun.
Store them and fry on medium flame whenever you need. If you fry them on high flame they tend to get burnt as you have used cooked rice here to make the fryums.
Yum yum!!😋