CHUPPULU - Rice Disks

To prepare the moist rice flour, soak the rice for 3 hours. Dry it indoors for 5 minutes over a thick towel. The excess water should be drained but the rice should have the moisture. Grind it in a mixer and sieve it in a fine flour filter.

In a mixing bowl, measure 1 glass of finely filtered rice flour. Add the sesame seeds, salt and add required water to form a smooth dough. Place a folded cotton bedsheet on a kitchen platform. This will aid removing the moisture from the chuppulu.

Roll out and keep laddoo sized portions of dough in your palm. With the tip of fingers, rollout an edge and place the edge on the bedsheet. Slowly start pulling your hand in a circular manner like Muruku. The pull will prevent sticking to hand.

If the dough is watery, it will start flowing and spreading. Add a little flour in this case. If it is too hard, free movement for making chuppulu will not be achieved. Allow the chuppulus to dry on the bedsheet for 5 minutes.

Deep fry these chuppulus in a kadai on a medium flame till they turn light golden colour. Excessive heating will cause it to turn bitter.

Store in an air tight container.