Sipulu I Nanima Recipe I Sakinalu I Chakinalu I roshniscuisine
You can watch the video recipe in Hindi here
You can watch the video recipe in Odia here
This is one of my favourite snacks…yummy memories related to this recipe.This one I learnt from my Nani Maa…so this one is dedicated to her.When in summer holidays we visited to Nanima place…I had this in my cousin nani maa home…Meera Awa n Sakuntala Awa.Its made up of rice…super crunchy.The only learning part is to make it spiral…but believe me friends in practice you can make it perfect.So lets get started
Soaking Time 3 to 4 hours
Preparation Time 10 min
Frying Time 5 min per batch
1 cup raw rice(soaked for 3 to 4 hours)
(I have taken Sona Masoori)
1/2 cup water
2 tsp sesame seeds
1 tsp carom seeds
1 tsp red chili powder
¼ tsp baking soda
¼ tsp asafoetida
Salt to taste
OIL to deep fry
Strain the water form soaked rice completely and kept it dry for sometime on a thick cloth.
When it has little moisture only,grind to a fine powder.(It should not be fully dried)
Seive it using a seiver so that we can seprated the rough powder.
Then grind the rough part again n repeat the process.
Take half portionof rice powder.
Add all rest ingredients half of each to this except oil.
Make a thick n softs dough like consistency.
Place a thick cloth on kitchen surface.
Take a small portion of dumpling in hand n roll your fingers so that the dumpling falls down easily.
It should not stick to your hand…if it is sticking then add more rice powder.
Rotate your hand in circular motion and make a spiral form.
Its like keep stretching n rotating the dough on the surface.
In this way prepare sipulu from rest of the dough.
Let all the sipulu dry for 10 to 15 min so that exess moisture gone.
Heat oil for deep frying.
Now carefully insert a spatula under a sipulu…as it is dried it can placed easily on spatula.
Put in hot oil one by one…the flame is initially high.
After osme time make the flame low to medium and turn in between.
So that all sipulus are evenly fried.
Fry till it turns into golden colour n cruchy.
Remove from hot oil and place on an absorbent paper so that excess oil is drained out.
Let it cool down…store in an air tight container.
In your place if you find any Mill where rice,wheat,dal are grinded to a fine powder…better you give there…as they grind to a fine powder.
But If you are making in home…it is rough powder.
So just sieve it using a seiver and what rough particles you have again grind this and repeat.
In this way you get fine powder and use this.
Always keep some extra rice powder so that if you feel the dough is little thin you can add this.
You can skip red chili powder also.
Use raw rice for this recipe.
Strain the water completely and then dry it on a thick cloth.
When it has little moisture then only grind this to a powder form.(don’t make it full dry)
Make the sipulu on a thick cloth so that extra moisture is absorbed by the cloth(10 to 15 min)
When you put the sipulu in hot flame,make the flame high.
After some seconds make the flame to low and deep fry to golden colour.(my nani maa tips)
If at first you cant make it spiral…then take a portion of dough and roll to a long log form and deep fry.