Ingredients vegetarian 6 servings

• 1 cup Uraddal- skinless - soaked in water for 2 hours
• 1 tbsp raw-rice flour - pacharisi mavu
• 1 tbsp maida flour
• 2 tsp yoghurt
• 2 tbsp ghee
• 3/4 tsp salt

• 2 cups sugar
• 2 cups water
• 1 tsp vanilla(or rose) essence
• 1/2 tsp orange colour
• 1 cup refined oil with 1 tbsp ghee-for frying

Directions

1. Take a kadai,add 2 cups water.When it begins to boil add the sugar ,little by little, and dissolving it .Prepare the sugar syrup with 2 cups water and 1 1/2 cup sugar(keeping the flame  low).
2. When it begins to thicken,add the yellow colour and the vanilla essence.Mix well for a min and Turn off the flame.
3. Now grind the uraddal in a mixer-grinder without adding water.
4. Take a bowl add the rice-flour,maida flour,salt,yoghurt and the ghee to the ground uraddal and mix it to a fine dough.
5. Heat oil and 2 tbsp ghee in a kadai on low flame.Take a thick plastic paper or a thick cloth and fold it cone-shaped(like the cone u use for creaming the cake or u can use the murukku mould with one small hole in the centre to do this) fill this cone with the dough and cut to make a little hole at the bottom and press the dough over the heated oil to make jalebi or jangiri.
6. Do 4-5 jangiri at a time and fry on bothsides and take this out when done but it should not turn colour (before turning into light brown).
7. Put these jangiris in sugar syrup and let it soak for an hour atleast -before serving them.

Comments

christy gerald

Rajeswari,the traditional Jangiri and Jalebi r made of Uradddal and maida flour respectively.Here, I tried a mini version of both with Uraddal flour mixed with little maida flour.

rajeswari

mouth watering jangri/jalebi.one of my favourite.please send.ingredients of urs differs from ours.we make typical jangri only out of urad dal.Difference between jalebi and jangri is jalebi is made of maida and jangri with urad dal.

christy gerald

The uraddal batter will puff up when deep-fried in oil but not much.I did this with 50 mins fermentation cause I prepared the sugar syrup(one string consistency)in between.When u do next time,add just 1/4 tsp b.powder ,1 1/2 tbsp maida flour (instead of 1 tbsp) and u ferment it for 5 hours .(Elders say it needs more than 12 hours to ferment when u do it with maida flour but its not good for health-if u keet it outside for more than 8 hours ).

coolcook

Hello Christy, I just finished making them , Do you have to add B powder to the batter? Mine didn't puff up as good as yours. Then I had to add some water as the batter was too thick & I put 1/2 tsp salt & that too, I felt was a bit much. yours look so yummy, I don't know why mine didn't turn out as yummy as your?