Recently, I received a big carton box of goodies which was sent to me by my Mom through one of my friends who had visited Bangalore.The box contained various powders, masalas, snacks, sweets which are all home made and also other small grocery items which I do not find in Mumbai.Though my Mom had already mentioned to me about the goodies she was sending, I was really excited to unpack the carton box to see the various goodies she had sent.Among all the stuff, Sago Murukku and these Spicy Palakayalu caught my attention when I opened the box .
My mom usually makes these Spicy Palakayalu to add them to Avarekalu mixture during their season.Though I am not a fan of the Avarekalu mixture, I used to pick the spicy rice flour balls (palakayalu) from the mixture as I just love to munch them, as they are really spicy and very tasty.That is the reason my mom sent me an extra packet of those spicy rice flour balls.Moms are the best,they know what we like and what we want.I think its time I head to the recipe,here you go!!
Spicy Palakayalu Recipe:
shelf life: 3-4 weeks
1 1/2 cups Rice flour
1 cup fine Chiroti Rava(or regular sooji)
1/2 cup Maida
4 tbsp hot Oil
2-3 tbsp Sesame seeds
1 tbsp Red chili powder
Salt to taste
Oil,to deep fry
- Mix Rice flour,maida and chiroti rawa in a bowl.
- Add sesame seeds,red chili powder,hot oil and required amount of salt to the mix and mix well.
- Add water slowly and knead it into a slightly stiff dough.
- Leave it aside for 15-20 mins.
- Pinch a small portion of it and make into very tiny balls and arrange them on a kitchen napkin or on a plate.This process is bit time consuming to make in large portions.You can even roll the mixture into a 1/2 cm thickness thick chapati and use a knife or pizza cutter and cut them into very small diamonds.This saves lot of time.While rolling them into balls do not apply much pressure,if it is rolled too tight into a ball,there are chances that they might burst in oil.
- Meanwhile heat oil in a kadai for deep frying.Add the prepared balls(or diamonds) and deep fry them on low-medium flame until they are crisp and golden brown in color.Do not over load the kadai with more balls at once,deep fry them in small batches.
- Drain them in a kitchen napkin.
Store them in air-tight container.You can eat them as they are or you can also add them in various mixtures, Kara Pori, Sago mixture, Cornflakes mixture, Avarekalu mixture etc.
- Chiroti rawa(very fine variety of rawa also called as Holige rawa) makes these balls very crisp and also have nice texture.If you do not get it you can use normal rava,just pulse it in mixer for a couple of times and use it in the recipe.
- You can reduce the amount of chili powder in the recipe and make them plain.
- The addition of sesame seeds adds extra taste to it,so you can increase the quantity if you want.
- These spicy palakayalu can be added in various varieties of mixtures like Kara Pori, Sago mixture, Cornflakes mixture, Avarekalu mixture etc.
- In order to avoid them bursting in oil,do no roll them too tightly when rolling them into balls.
Check out other Diwali savouries in my blog here: