Rice flour fryums /Rice flour kachri

SINDHI RICE FLOUR FRYUMS / KACHRI

by Bhavna Gangvani

INGREDIENTS

Rice flour – 1/2 kg
Sabudana flour – 125 grms
Water – 2 litre
Fitkari /alum – 1 tsp
Papad khar – 1 tbsp
Jeera – 1 1/2 tsp
Salt- 11/2 tsp [ add less salt ,else after drying it will become salty ]

NOTE –
PAPAD KHAR – is an important ingredient added while making indian fryums or papads.It helps in crispiness and expansion of papads after frying .It prolongs the shelf life of papads .
FITKARI /ALUM – is used to make the fryums white .It prevents fryums from changing colour after drying and then the fryums turn red on frying .Use it in less quantity .

METHOD – https://youtu.be/UjYpUG0R7Sc

Keep water to boil
Allow the water to roll boil for a min .
Off the flame .
Now add salt + alum + papad khar and give a mix .
Now slowly add the flour little by little ,at the same time keep stiring also so that no lumps are formed.
Keep mixing the mixture using a wooden ladle .
Keep mixing till the mixture thickens .
Cover and keep aside for 2 hrs till the mixture comes to room temperature .
The rice flour cooks in the steam .
The top layer will dry and get cracks all over on cooling .
Once again give a nice mix .
The mixture is ready for making the fryums in any shapes.
Either drop it or use chakli press with star mould or make flower fryums using flower nozzle in piping bag .Spread kachris on high Sun heat preferably on terrace.

It takes 3 to 4 days .Dry it completely .Store and use for a year.

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