Ingredients:View blog reactions
- Raw rice 1/4 kg
- Cumin seeds 1 Tsp
- Grated coconut 1
- Salt little
Soak rice for few minutes and drain the excess water. Powder it well. Add grated coconut, salt and cumin seeds into rice flour and mix well using hand. Keep it aside for 30 mins. Heat cheenachatti (wok or kadai) or other thick bottom pan and roast the flour mix. Stir it continously till it turns golden colour. Remove it from fire and kept in an air tight container. Serve it with sugar.