• | Mix the flour, rice flour, baking powder, curd in a bowl. |
• | Mix well, add water and whisk until smooth. |
• | Set aside for about 2 hours to ferment. |
• | Whisk thoroughly before use. |
• | Prepare one string syrup by dissolving sugar in the water. |
• | Just before the syrup is ready add cardamom powder. |
• | Heat oil in a heavy bottomed pan or kadhai. |
• | Pour the batter in a steady stream into the kadhai to form coils. |
• | Make 4-5 at a time. |
• | Deep fry them until they are golden and crisp all
over but not brown. |
• | Remove from the kadhai and drain on kitchen paper and immerse in the sugar syrup. |
• | Leave for at least 4-5 minutes so that they soak the syrup. |
• | Take them out of syrup and serve hot. |
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