(It is an interesting preparation as like its name. Karpoora Nazhigai means “fragrant minutes” and it is a special bite in the evening tea time at the pongal holidays.)
Ingredients
Raw rice – 250g
Moong Dal – 20g
Palm Jaggery – 300g
Cardamom powder – a tsp
Black Pepper corns, crushed – 1 tbsp
Dry ginger powder – ½ tsp
Cumin Seeds -1/4 tsp
Ghee / refined oil – to deep fry
Method of preparation:
- Soak the rice in water for one and half hours. Drain and spread it to dry a little. Dry fry the moong dal.
- Put raw rice and moong dal into mixie to powder but it should be in fine coarse texture. Put the spices and palm jaggery syrup in to the rice powder. Mix it and add little water for the batter consistency.
3. Close and leave this batter for another 45 minutes.
4. Heat oil or ghee in a kadai, take this batter in small size ladle and gently drop it into the medium. Turn the bite whenever it needs, cook it in gentle flame and bring it into crisp and fragrant colour.
