Friday, September 26, 2014


Yields: 75-80 rings (approx.)


Fried Gram - 1/2 cup
Fresh Coconut shavings - 3/4 cup
Green Chillies - 8 (adjust according to taste)
Curry Leaves  - 15
Rice Flour - 3 cups
Soft Butter - 1/8 cup
Salt to taste
Warm Water - 1 cup
Oil for deep frying


  1. Blend fried gram into fine powder. Keep it aside.
  2. Shred green chillies and curry leaves. Keep aside.
  3. Blend coconut shavings into a smooth paste adding little water, about 1/8 cup of water. Keep aside.
  4. In a large mixing bowl, take fried gram powder, rice flour, salt and butter. Mix well.
  5. Now add coconut paste and shredded green chillies and curry leaves. Mix well.
  6. Add about 3/4 cup of water and mix it into a smooth dough. Keep adding remaining water little by little until you get a soft dough that can be easily turned into a small dough ball.
  7. Make marble sized balls of this dough.
  8. On a flat surface plate (or you can use your cleaned kitchen platform), place a dough ball and roll it using your palm to get a thin rope like structure. Do not apply too much pressure. Make sure it is evenly thick throughout.
  9. Pinch the two ends of the rope like dough structure.
  10. Bring the two ends together and press them together carefully to form a ring
  11. Repeat steps 8-10 with the remaining the dough balls. Or you can do in batches while a batch is getting fried in oil.
  12. Heat oil.
  13. Depending on the quantity of oil, drop a few prepared rings. Set the flame to medium-low and allow the rings to get fried. Stir occasionally. 
  14. When the oil stops bubbling or has just a few bubbles, remove the fried rings from oil and place them on a kitchen tissue so that any excess oil gets absorbed.
  15. Serve once cooled or store in air tight, dry container.


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