Karuppatti Pongal

Method

1. 1

   About Karuppatti Pongal: South India has an extraordinary tradition of crispy fried snacks kept in jars for weeks. Karuppatti Pongal is made from palm jaggery sweet pongal. Village and temple tradition. Palm jaggery pongal — richer and more aromatic than white sugar pongal

2. 2

   Measure everything: Keep all ingredients measured and ready before starting.

3. 3

   Make dough: Combine main ingredient with 2 tablespoons sesame seeds, 1 teaspoon cumin seeds, 1/4 teaspoon asafoetida, 1 teaspoon red chilli powder, 1 tablespoon butter or ghee and salt. Add water gradually and knead to a smooth, firm dough.

4. 4

   Rest dough: Cover with a damp cloth and rest 15 minutes.

5. 5

   Heat oil: Pour oil into a deep pan to 8 cm depth. Heat on medium. A small piece of dough should rise to the surface in 3 to 4 seconds.

6. 6

   Shape: Wash 1 cup raw rice and 1/4 cup moong dal. Cook until very soft.

7. 7

   Fry on medium heat: Add shaped pieces to oil. Medium heat only — high heat browns before inside is cooked.

8. 8

   Fry until done: Fry 3 to 5 minutes total, turning once, until evenly golden-brown. Reduced sizzling means it is ready.

9. 9

   Drain: Remove with slotted spoon and drain on paper towels. Will crisp further as it cools.

10. 10

    Cool completely: Let cool 20 to 30 minutes before storing.

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    Store: Store in an airtight jar at room temperature. Stays crispy for 2 to 3 weeks.