Palakkayalu
Equipment
- Bowl
- Kadhai
- Deep heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
- Airtight Container
Ingredients
- 500 g Rice flour (3 cups)
- 1 teaspoon Sesame seeds
- 2 tablespoons Butter
- 1 teaspoon Chilli powder or to taste
- 1/2 Coconut fresh, grated
- 250 g Ghee (1 cup)
- Salt
Instructions
- Put the rice flour, sesame seeds, butter, and chili powder into a large bowl.
- Season with salt and add 1 tablespoon water. Add the coconut and mix well to make a dough. If it is too dry, add a little more water.
- Using your hands, roll the mixture into 20-24 small balls, then flatten them in the palms of your hands to make small rounds.
- Heat the ghee in a kadhai or deep, heavy-based pan to 180'C / 350'F, or until a cube of bread browns in 30 seconds, then reduce the heat slightly.
- Working in batches, gently lower the biscuits (crackers) into the hot oil and deep-fry for about 1-2 minutes, or until golden brown.
- Remove with a slotted spoon and drain on kitchen paper (paper towels).
- Allow to cool. These can be stored in an airtight container for 10 days.
Video
Nutrition
Sodium: 242mgCalcium: 86mgVitamin C: 1mgVitamin A: 1293IUSugar: 2gFiber: 15gPotassium: 515mgCholesterol: 700mgCalories: 4318kcalTrans Fat: 1gSaturated Fat: 178gFat: 287gProtein: 32gCarbohydrates: 406gIron: 3mg
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