Ingredients:-
Raw rice – 2 kg
Water – 10 Litres (according to the quality of rice)
Garlic – 200 Gms
Salt – To taste
Asafoetida – 1 Small piece
Yellow colouring – 2 Teaspoon or any other yellow colouring to the colour you
need (Kesari Powder)
Method:-
Clean the rice, wash it well, dry it under the sun for about 2-3 hrs and get it ground in the machine.
Sieve it in a fine and air it out in a large basin.
The next day, boil 4 litres of water, mix the flour well and then add it on to the boiling water, stirring well so that it doesn’t from lumps. Boil the other 2 litres of water and keep aside using it later if necessary.
When the flour is half cooked.
Peel and grind the garlic to a fine paste
Add the garlic, salt to taste, and asafoetida and last the colouring.
When the dough is well – cooked, lay out in plastic sheets like killu vathal. Dry under the sun for 1-2 days.
Then sprinkle water on the backside of the sheet and remove tham without breaking. Dry them for 3 more days. Store in containers when well-dried.
