This is a traditional sweet from the kottegoda.
This recipe credit goes to my mother-in-law, where she taught me how to do it.
It is a traditional sweet of Sri Lanka prepared by frying a type of doughnut, made by using undu flour and rice flour and soaking in kithul treacle.
Ingredients
2 cups Urad Dal (white Undu, which is skin off) washed. 1 cup rice flour
1/4 cup of plain flour (if you need this to be crisp) 1 teaspoon salt 3 -4 cups good quality Kithul treacle/juggery 1 cup water
Method
Cut a 1/4 to 1/2cm diameter circular hole in a clean muslin cloth and sew the margins of the hole. Smaller the better. Or you can use a pipping bag.
Soak urad dal in water overnight and drain the water. Grind it to a thick paste using a blender.
Mix the paste with rice flour, plain flour and add water/flour until the batter is not too thick or too watery. It should have the consistency of creamy mash. Add salt to taste. like the picture above.
Meanwhile heat the treacle until small bubbles forms. Do not overheat the treacle.
Heat the oil in a large shallow frying pan in medium heat. Using the hole in the cloth as a nozzle squeeze the batter to the oil in circular motions to make a coiled pattern. Fry until golden brown. Dip the coils in hot treacle after draining the oil and allow it to soak for a few minutes.
Take it out and serve.
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