November 2, 2011


I remember having this snack in my childhood but I had forgot its name until recently wen I bought this snack from Indian grocery. I wanted to try this at home and found a recipe @ Aayis recipes. The taste was good but not as very good as the store bought one. Also few rings turned dark in the beginning bcos of the heat. So I reduced the heat later and then it came well. I thought adding rava/sooji also makes it turn dark soon. So next time, I'm planning to try it without sooji.

If you have enough time and patience its worth trying this as it took a lot of time for rolling the rings; maybe I was slow...:) . I'm  happy that my kid also helped me in making some rings and he made his own shapes of alphabets.


1 cups rice flour
1/2 cup maida (all purpose flour)
1/2 cup rava/sooji
1 tea spn moong dal
1 tea spn urad dal
1 tea spn chana dal
3 red chillies
2 tea spns dry coconut (kobbari)
1 tea spn coriander seeds
1 tea spn cumin seeds


Dry roast rice flour, maida(all purpose flour), rava/sooji for few minutes and keep it aside.

Heat oil and add moong dal, urad dal, chana dal, red chillies, coriander seeds, cumin seeds, coconut for few minutes. Take care not to burn anything. Grind to a smooth paste using just enough water.

Add the paste to the flour mixture. Add salt, 1 tbsp hot oil and make a dough. Add water if needed

Make small balls of the dough and roll them as thin strings and join them at the ends to make a circle.
Make the rings ready and fry them in oil on medium heat. They get soft if they are not fried well, so make sure to fry them till they are little dark in color.

Store in air tight container.


Mini Jangri

Jangri is my favorite sweets back in my childhood. The cripsy outside and juicy inside makes me mouth-watering even now. I found this recipe when I was browsing for some Diwali sweets.

I actually wanted to make the bigger ones but I cudn't get that perfect shape. It started to float on oil before I finished to squeeze them. So I made them as mini ones following Spicy Treats. Believe me the taste was good except for the size. Also they were a little thin I think bcos of the hole size. But it was a great surprise for my family.


Urad dal - 1 cup
Rice flour - 1 tbsp
Orange food color - a generous pinch
salt - a pinch

For sugar syrup
Sugar 1 cup
Water 1 cup
Lemon juice few drops


Sugar syrup:
1. Add water to a vessel and add sugar to it. Keep stirring till it dissolves and boil for half string consistency. This should take around 8-10 minutes. Once it reaches this consistency add few drops of lemon juice and turn it off.
2. You can add a drop of rose essence or cardamom powder to this syrup for flavor.

1. Soak Urad dal for 4-5 hrs (I soaked overnight) and grind it in mixer to a smooth paste with very little water (make sure not to add too much water as we do for medhu vadas)

2. To this ground paste add a pinch of salt, rice flour and food color and mix well. The batter should be thick and if dropped in water should float. If it gets watery add a little more of rice flour.

3. Take a clean new zip lock bag(use the freezer bags as they r thick) and in the center make a whole using hot nail in such a way the whole get sealed and it will tear while squeezing.

4. Then using spatula keep the urad dal batter to the zip lock and bring all dough together and hold on the top or tie using a rubber band.(like we do for henna cone or pastry bag with icing)

5. Now heat oil in a wide pan on medium low. Squeeze the batter directly in to the hot oil randomly (like we do for murukku) .based on your size of the pan, fry 5-10 mini jangris at a time.

6. Turn them frequently and fry till it turns crisp n well done. Drain it from oil and transfer it to the prepared warm sugar syrup.

7. Repeat the same for all remaining batter. Let the mini jangri rest in the sugar syrup for at least 1 hour for fine taste n texture.

Points to note:

Use little water for grinding urad dal. While grinding, turn off the grinder frequently to avoid the batter becoming hot
If you feel your batter to be little watery then add 2-3 tsp of rice flour mix well n use.
Sugar syrup should be warm not hot syrup.
Oil should not be too hot.It should be medium hot. I turned off the heat while removing a batch of jangri, squeezed the next batch and then turned it on so that the oil was not hot while squeezing the jangris.
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