କେବଳ ଚାଉଳ ଗୁଣ୍ଡରୁ ଆଜି ବନେଇବା ବଢିଆ ଟେଷ୍ଟି ଦାନ୍ତିକିଲି ( Riceflour Muduki )

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Dantikili n Muduki Recipes

   • Dantikili Recipe  

କେବଳ ଚାଉଳ ଗୁଣ୍ଡରୁ ଆଜି ବନେଇବା ବଢିଆ ଟେଷ୍ଟି ଦାନ୍ତିକିଲି ( Riceflour Muduki )

#dantikili #oriyasnacks #roshniscuisine #muduki #murukku #riceflourdantikili #odiarecipe #streetfood #indiansnacks #riceflourrecipe #instantrecipe

So friends today we will prepare one more tasty dantikili that to with only rice flour and it is super crunchy n light in texture. In my home all love it…so lets get started this super yummy dantikili recipe.

Preparation Time 5 min
CookingTime 15 min
Serving Persons 4 to 6

Ingredients Required

1.5 cups rice flour
1.5 cups water+2 tbsp water
3 tsp ghee
½ tsp asafoetida
1 tsp black pepper powder
1 tsp cumin seeds
1 tsp carom seeds
1 tbsp sesame seeds
Salt to taste
Oil to deep fry


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Procedure

Boil 1.5 cups water.
When water starts boiling, add all rest ingredients to this except riceflour n oil.
Add riceflour little by little and stir it continuously to avoid lumps in low flame only.
Mix the riceflour for some time n switch off the flame.
Cover it n let the riceflour cook in steam only for 5 min.
Remove the riceflour mixture to a wide vessel and let it cool down.
When it is lukewarm only, knead this to a medium soft dough by adding the rest 2 tbsp water.
Add little oil so that it will not dry.
Cover it and rest the dough for 10 min.
Take the dantikili maker n the mould design.
Apply oil all over the dantikili maker so that it is easy to make dantikili.
Fill the dough in the mould and seal it properly.
Meanwhile heat oil for deep frying.
Grease the spatula with oil and make dantikili.
Any design or shape you can make.
Just press the dantikili maker and the dough automatically slides down on the spatula.
Make sure that the end should be fixed properly so that it will not break while frying.
Drop dantikili into hot oil one by one…in high flame only.
Initially bubbles are more, after osme time reduce the flame to med-high.
After osme time bubbles reduce, just flip the dantikili.
Deep fry the dantikili till it turns to light golden colour n crisp.
Enjoy this super crunchy n light snacks…with hot masala tea.



Notes

You can add cumin powder, turmeric powder, red chili powder also.
Fry the dantikili in medium to high flame…if we fry in low flame, the dantikili is hard.
If we fry dantikili in high flame the outer part is crisp but inside it will remain raw.
You can take butter or oil also instead of ghee.
Asafoetida is added to enhance the flavour.
Cumin seeds n carom seeds are added for digestion.
The dough should be medium soft.
If it is more soft, the dantikili absorbs more oil while frying.
If dough is more hard means it is dry, so when we prepare dantikili…it will break.
The spatula should be properly greased so that when we drop dantikili into hot oil, it will easily slide.
You can make dantikili on butter paper or any greased plate also.

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