Rice- 300 GMs
Dark jaggery – 150 GMs.
Oil for frying.
Optional toppings: sesame seeds or poppy seeds may be used. At step 6.
Step. 1. Wash the rice and soak it in water for half an hour.
Step 2: Drain the rice and keep it on a Muslin cloth. Let the rice dry for around 90 mins.
Step 4: Sprinkle some water on the jaggery and heat it in the microwave till it melts.
Step 5: Now slowly mix the liquid jaggery into rice flour till you get a soft dough consistency. Cover the dough and let it rest for 10 min.
Step 6: Heat enough oil in a frying pan or Kadhai. Deep frying is preferred. I have used a frying pan. Take small amount of dough on your palm and roll into a ball. Gently flatten this dough into small cookie size circles. ( you may sprinkle sesame seeds or poppy seeds on the cookie dough before immersing it into the hot oil)
Step 7: Now add these cookie size dough into the hot oil. Keep the flame between low and medium. Let the dough rise in the oil. Do not turn the side till the dough is still rising. If you deep fry then you need not turn the side.