Thin flattened rice - 6 cup or 250 grams,
Oil - 1/3 cup,
Green chilli - 2,
Curry leaves - 8 - 10,
Asafetida - 1/2 tsp,
Peanuts - 1/2 cup,
Roasted bengal gram - 1/4 cup,
Cashew halves - 1/4 cup,
Sliced dry coconut - 1/4 cup,
Raisins - 1/4 cup,
Black raisins - 1/4 cup,
Sesame seeds - 1 tbsp,
Dry coriander seeds - 1 tsp,
Fennel seeds - 1 tbsp,
Dry mango poder - 1/2 - 3/4 tsp,
Black salt - 1/2 tsp,
Turmeric powder - 1 tsp,
Salt - to taste,
Powdered sugar - 2 - 3 tbsp,
Sieve thin flattened rice in a siever to remove powder.
In a pan, heat oil over medium low flame.
Add chopped green chilli along with curry leaves. Let it cook till they becomes crispy( Moisture of green chilli and curry leaves should be gone completely.).
Add asafetida followed with peanuts. Saute for few seconds.
Add roasted bengal gram and saute for few seconds.
Add cashew halves and saute for few seconds.
Now add sliced dry coconut and saute for few seconds.
Add sesame seeds, fennel seeds and dry coriander seeds. Saute well for few seconds.
Add raisins and black raisins. Again saute for few seconds more.
All ingredients turns into light golden brown in color.
Add turmeric powder, dry mango powder, salt and black salt. Mix well.
Now add sifted thin flattened rice. Turn the flame to lowest possible. Mix well. Stir gently and lightly to prevent thin flattened rice from breaking.
Add powdered sugar and again mix gently.
Roast for 10 - 12 minutes over low to medium low flame till flattened rice becomes crispy and crunchy.
Adjust amount of ingredients as per taste.
Add or omit any ingredients.
For video recipe