RICE FLOUR - 1 CUP

firstly, in a large bowl take 1 cup rice flour, ¼ cup besan and 2 tbsp wheat flour

1

WATER - 2 CUP

add ¼ tsp baking soda, ½ tsp salt and 2 cup water

2

WHISK & MIX

whisk and mix well making sure everything is well combined

3

BATTER

transfer the mixture to a large kadai and start stirring.

4

STIR CONTIONOUSLY

cook on low flame until the mixture starts to thickens

5

HOLDS SHAPE

continue to cook until the mixture starts to hold shape

6

BUTTER - 1 TSP

add 1 tsp butter and mix well making sure everything is well combined

7

COVER

cover and rest for 5 minute

8

COOL COMPLETELY

now transfer the dough to a large bowl.

9

CORNFLOUR - 1 TBSP

add 1 tbsp cornflour and start to knead the dough

10

SOFT DOUGH

knead to smooth and non-sticky dough

11

SMALL BALL SIZED

grease hands with oil and pinch a small ball sized ball

12

RANDOM SHAPE

shape into random shape by pressing over fingers

13

DEEP FRY

deep fry in hot oil keeping the flame on low to medium

14

SEPERATE GENTLY

stir and fry gently without damaging the kurkure

15

GOLDEN BROWN

fry on low flame until it turns golden and crispy

16

DRAIN OFF

drain off from the oil to absorb excess oil

17

GARAM MASALA

add ½ tsp chilli powder, ½ tsp garam masala, ½ tsp chaat masala, ¼ tsp salt and 1 tsp powdered sugar.

18

MIX WELL

mix well making everything is well combined.

19

READY TO EAT

finally, kurkure recipe tastes great for 3-4 days when stored in an airtight container

20

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