The festival season has begun and Sri Krishna Janmasthami is tomorrow i.e.,Aug 25th which is also known as Gokulashtami,Krishna Jayanthi, is the celebration of the birth of lord Krishna. During Krishnastami it is a tradition in many households to prepare various sweets and savories to offer as prashad to the lord. I usually do not make much of savoury items but I do offer items made of poha like Atukula Payasam , Atukula upma or Coconut Poha and Mosaru Avalakki(Curd Poha) apart from the usual milk,butter,curd as prashad to the lord.
My mom had made these Palakayalu for her little grandson during our last visit to Bengaluru. Palakayalu is made up of rice flour and is a famous snack in Andhra and it is also prepared for the toddlers during teething or I would rather say it can be called as home made teether. It can be prepared spicy or sweet or just salted version which is ideal for kids.Today I am posting a salted version of Palakayalu where as if you want the Spicy Palakayalu Recipe check it here.One can roll them into simple balls or can be made into long cylinders like how I have showed.These long cylindrical shaped palakayalu are crispy yet soft to bite and hence it is ideal for the teething kids as it is easy for them to hold it and nibble them. Palakayalu is an easy snack to prepare with very few ingredients just that one should be careful while frying as they might burst sometimes when they are fried in oil.I have mentioned few tips in my notes which helps to avoid them bursting in the oil.
Palakayalu | Riceflour Rolls:
yields 30-35 | Author : Prathibha
Prep time: 5 mins | Cooking time: 4-5 mins | Total time: under 10 mins
Cuisine: Indian | Category: Cakes/Bakes
2 cups Processed wet Rice flour*
1/4 cup roasted Urad flour
1/4 cup Roasted gram(Chutney dal) powder,optional
1 tbsp White/Black Sesame seeds
4 tbsp melted Butter
1/4 tsp Hing(Asafoetida)
Salt to taste
Oil,for deep frying
- Slightly roast processed wet rice flour until it becomes slightly warm without changing its color.
- Sieve the flour and mix with the urad flour and roasted gram powder.
- Add sesame seeds,salt, asafoetida, melted butter and mix well.
- Sprinkle water to the flour and make a thick dough.Here I have also added some sour buttermilk for slightly tangy taste,but its optional.
- Make small balls out of the dough and roll them lengthwise to make it like a cylinder and put them on a towel, spread them under shade for 1-2 hours to dry.If you want to fry it immediately you can even prick them with a small tooth pick and then deep fry the palakayalu.
- Deep fry few at a time and fry them until they turn crisp and light golden in color and drain out the excess oil through a colander.
Let them come to room temperature and store them in an air tight container.
how to make processed wet rice flour:
- Wash the rice nicely for 2-3 times and soak it in water for some time,say half an hour.Soaking is entirely optional if you are running out of time.Drain the rice on to a colander and remove excess water from it.Spread on a kitchen towel in a thin layer and let it dry in shade for 1/2 day until the rice is little dry.Grind it in the mixer to a fine powder.Sieve the powder and remove the slight rawa particles in it.It is ready to use.
how to make roasted Urad dal flour:
- Dry roast urad dal over medium flame until it turns slight brown in color and gives nice aroma.Cool down cmpletely and grind it to a fine powder and sieve it.It is ready to use.
- To avoid bursting of these palakayalu in oil, it is always advised to be dried(under shade) on a towel for 1-2 hrs before frying.
- If you want to fry it immediately you can even prick them with a small tooth pick and then deep fry the palakayalu.
- You can make them spicy by adding 1.5 tsp red chili powder or 1 tsp green chilli paste while kneading the dough.
- I have added some sour buttermilk to the dough as I wanted them to be slightly tangy but it is optional,you can mix the entire dough with water only.
- You can only use urad flour but my mom recommends to add roasted gram flour for extra taste.But it is optional.