Ingredients
| Quantity | Measure Number | Ingredients Number | Description: |
|---|---|---|---|
| Half | Kilogram | Rice, Boiled (ukda chawal) | Soak overnight |
| Half | Kilogram | Rice, Raw | Soak overnight |
| 3 | Nos. | Coconuts - fresh. | Extract Juice |
| A | Little | Salt | To taste. |
| 1 | Teacup | Rice, Raw | For roasting and powdering |
| 1 | Teacup | Dhal, Moong | For roasting and powdering |
| 1 | Teacup | Dhal, Urid (white) | For roasting and powdering |
| 1 | Tablespoon | Teel. (Sesame Seeds) | For roasting and remove jhusks |
| 1 | Tablespoon | Jeera (Cumin Seeds) | Mix with dough. |
| 1 | Liter | Cooking Oil | To fry in a deep pan. |
Method
Soak the two types of rice in separate vessels, overnight, to soften.
Scrape the coconuts and extract juice. Grind the rice separately with the coconut juice and a little salt to taste. The dough should be fine and dry.
Wash the 1 cup of raw rice, and dry. Roast it on the thawa, and pound into a powder. Similarly, roast the dals, and pound the make them into powder. Roast the Teel and remove the skins
Mix the raw rice powder, dhal powders with the dough and blend well. Add jeera and Teel.
Put a little dough in the Chakuli form, and press. The sheveo form could be used, provided you use the Chakuli plate. As the dough comes out, collect it by making circular movement of the form if it is hand held, and if fixed, move the recepticle n which it collects. You should get concentric rings formed one around the other, making about 4 or 5 rounds just touching one another. Chakli plate has a star shaped perforation.
Fry them in a deep fry pan in plenty of boiling cooking oil.
Will keep long in well closed tins.
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