1 1/4 cups (250 g) 9 oz Rice
1 1/2 tbsp (30 ml) 1 fl oz Cream / Butter, fresh
1/2 cup (100 ml) 3 1/2 fl oz Milk
50 g (1 3/4 oz) Molasses (gur), ground
Water as needed
Vegetable oil / Ghee for frying
1 1/2 tbsp (30 ml) 1 fl oz Cream / Butter, fresh
1/2 cup (100 ml) 3 1/2 fl oz Milk
50 g (1 3/4 oz) Molasses (gur), ground
Water as needed
Vegetable oil / Ghee for frying
method
1. Pick, clean and soak the rice in cold water for about an hour. Drain and grind to a coarse paste.
2. Add cream / butter, milk, and molasses; mix well.
3. Add water gradually to get a thin consistency. Put aside for 15 - 20 minutes.
4. Heat oil / ghee in a flat-bottomed pan. Place a medium-sized steel bowl upside down in the middle of the oil.
5. When the oil is smoking hot, take one fistful of the batter and pour it slowly all around the bowl to make a ring. Alternatively, you can use a coconut shell with a hole, to pour the batter.
6. Cook till it becomes brown in colour; then turn and cook the other side also. The oil must be very hot and the ring should be turned quickly and removed from the oil as soon as it is done.
7. Similarly, make such rings till all the batter is used up. This can be eaten hot or cold.
2. Add cream / butter, milk, and molasses; mix well.
3. Add water gradually to get a thin consistency. Put aside for 15 - 20 minutes.
4. Heat oil / ghee in a flat-bottomed pan. Place a medium-sized steel bowl upside down in the middle of the oil.
5. When the oil is smoking hot, take one fistful of the batter and pour it slowly all around the bowl to make a ring. Alternatively, you can use a coconut shell with a hole, to pour the batter.
6. Cook till it becomes brown in colour; then turn and cook the other side also. The oil must be very hot and the ring should be turned quickly and removed from the oil as soon as it is done.
7. Similarly, make such rings till all the batter is used up. This can be eaten hot or cold.
serving amount
serves: 2 - 4
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