Contributor : Geetha Madhuri
Maida 250gms
Jaggery 500gms
Rice flour 3tbsps
Curd 150gms
Mix maida, rice flour, curd into smooth batter. Can add water if reqd. Make thick batter without lumps(thick dosa batter consistency). The batter should be in flowing consistency but not too loose. Once it is ready ferment it for 24hrs atleast. You may add eating soda and little food colour also.
Next day make jaggery syrup to 1 string consistency. Add elaichi powder. Fry jalebis in oil. Oil should be hot but must be fried only on medium flame. If oil is not hot jalebis will not puff. They remain thin and don't absorb the syrup. Once jalebis are fried dip them in syrup for less than a min and take out.
Maida 250gms
Jaggery 500gms
Rice flour 3tbsps
Curd 150gms
Mix maida, rice flour, curd into smooth batter. Can add water if reqd. Make thick batter without lumps(thick dosa batter consistency). The batter should be in flowing consistency but not too loose. Once it is ready ferment it for 24hrs atleast. You may add eating soda and little food colour also.
Next day make jaggery syrup to 1 string consistency. Add elaichi powder. Fry jalebis in oil. Oil should be hot but must be fried only on medium flame. If oil is not hot jalebis will not puff. They remain thin and don't absorb the syrup. Once jalebis are fried dip them in syrup for less than a min and take out.
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