Palakayalu Recipe | Crispy Rice Flour Snacks
Palakayalu Recipe or Crispy Rice Flour Snacks is one of the famous recipes prepared in both Telangana and Andhra region during the festival of Krishna Janmashtami.
They are prepared using rice flour, jaggery and fresh butter as main ingredients. We all know that recipes made using poha and butter as main ingredients are favorites of Lord Krishna.
When you bite this snack one can experience crispy flavor from outside and soft from inside. When chewing them they fall in love with the sweet flavor of jagger and nutty taste of sesame.
Usually based on the pliable of dough crispiness varies. If you make the hard dough then we may experience spluttering of dough while deep-fried. So either we need to add a bit more butter or little hot water to make it soft.
Palakayalu must be fried only when oil is ready or else they tend to change their color even before they are fried. So it’s a good idea to put a small piece of dough to check the temperature.
TIPS to make perfect Palakayalu Recipe:
- Avoid using salted jaggery as they spoil our recipe if you are adding it then adjust salt as per the taste.
- When using traditional village jaggery then melt by adding little water and remove foreign particles.
- Adding a generous quantity of fresh butter will not only make it crunchy from outside but keep them soft from inside.
- We can even substitute jaggery with sugar but jaggery gives good taste.
- Try to keep the dough soft or else while frying palakayalu there may be splits on the surface. If needed add little more butter.
- Once palakayalu are prepared deep-fry them immediately before they lose moisture or else cracks may be formed.
- Deep fry at low to medium temperature or else they turn black even before cooking from inside.
- Store in an air-tight container only when they are cooled.
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Palakayalu Recipe | Crispy Rice Flour Snacks
PalakayaluRecipe or crispy Rice Flour Snacks is one of the famous recipes prepared in both Telangana and Andhra region during the festival of Krishna Janmashtami.
Ingredients
- Rice flour – 2 cups
- Jaggery – 1 cup
- Water – required quantity
- Salt – ¼ tbsp.
- Sesame seeds – 1 tbsp.
- Cardamom powder – ¼ tbsp.
- Fresh butter – 2 tbsp.
- Oil to deep fry
Instructions
- Use good quality jaggery for the best results. It’s a good idea to melt jaggery and filter to remove stones and dust from them.
- In a wide vessel add rice flour, sesame seeds, salt, fresh butter and cardamom powder.
- Mix all ingredients and add little jaggery syrup and mix. If needed add a little more syrup to get soft batter.
- Knead the dough for a minute so that dough becomes soft.
- Heat oil in a pan, put a small piece of dough to check the oil temperature.
- While oil is being heated, take a small portion of dough and press to make a round shape or cylindrical shape.
- The cylindrical shape is preferred as they can be fried well and evenly.
- Make the remaining dough into a similar shape and keep them in a wide vessel.
- Once the oil is ready, put them immediately before they lose their moisture.
- Deep fry them by stirring occasionally till they reach golden brown color on low flame.
- Strain oil using a colander and transfer to another bowl.
- Palakayalu or crispy rice flour snacks taste good when cooled. Store in a dry and air-tight container.
Recipe Video
How to make Palakayalu Recipe:
Preparing Jaggery syrup:
1. Put jaggery in a vessel and pour little water and boil to melt jaggery.
2. Before jaggery thickens remove from flame and filter using a colander and remove foreign particles.
Making Palakayalu Dough:
3. Put rice flour in a bowl, salt, sesame seeds and cardamom powder.
4. Add fresh butter and mix all ingredients. Add little jaggery syrup to make a soft dough.
5. As per the consistency of the batter add jaggery syrup and knead till you get a soft pliable dough.
6. Take a small portion of batter to hand and press hard to make a cylindrical or round shape as per your wish and place them on a plate. Similarly, make all palakayalu.
Deep frying palakayalu:
7. In a pan heat oil. When the oil reaches optimum temperature put crispy rice flour snacks one by one.
8. Deep fry till they turn golden brown color on low to medium temperature so that they cook from inside.
9. Once fried remove from oil using a colander and remove excess oil and transfer to another bowl.
10. Serve Palakayalu Recipe once cooled. They will be crisp and crunchy by nature. Store in an airtight container once cooled.
