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Serves :

Preparation Time :
20 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Mix the sifted flours, cumin seeds, chilli with enough coconut milk and ghee in medium bowl to form a soft dough.
  • Spoon dough into piping bag fitted with small star tube. Pipe small lengths of dough directly into hot oil; deep-fry until golden brown and crisp.
  • Remove crisps from oil and drain on absorbent paper. Sprinkle with salt and serve.


  • 200 ml coconut milk
  • 220 grams rice flour
  • 45 grams besan flour
  • 1 tablespoon cumin seeds
  • 1 tablespoon chilli powder
  • 2 tablespoon ghee
  • IDHAYAM MANTRA peanut Oil for deep-frying
  • Salt, to taste

3 comments for “Rice Flour Crisps”

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