Chippi

                     

                       Chippy

This sweet snack also can be made and stored for few days and is a must dish at special occasions and ceremonies

Ingredients:

Roasted red rice flour or roasted white rice flour 2 cups
Roasted Urid flour ¾ cup
Sesame seeds skinned and cleaned 2 tablespoons
Coconut milk 2 cups
Salt to taste
Oil for frying
Sugar 1 ½ cups
Water as needed

Special equipment: A Murukku press as in Murukku preparation.

Method:

Mix the roasted rice flour with urid dhal flour, sesame seeds and salt in a big bawl.

Boil the milk and add to the flour mixture and mix to a thick dough.

Make very small balls of the dough by hand and press on the back of a fork and roll over into the shape of a shell and drop into boiling oil.

Deep fry.

Repeat until all the dough is exhausted.

Allow to cool for 3 hours.

OR
By using the press and mould - Fill the murukku press fitted with decorative mould or achchu, with dough and squeeze through and cut to 3cm pieces and drop in the oil.

Change designs to give more varied look. Allow to cool for 3 hours.

For sugar syrup:

To 2 cups water add the sugar and boil until the syrup is thick, then add this to the fried chippy pieces and mix quickly well so that all pieces are coated with syrup.

If you like it sweeter adds more sugar to the syrup.