===========================> Directions <======================== Put jaggery and water in a pan and heat. Bring to the boil and gradually add the rice flour and mung gram flour. Stir and cook until the mixture thickens. Turn the mixture onto a greased board and cool. Knead well and gradually add the warm water until the mixture is soft and smooth. Flatten the mixture on the pastry board and cut into diamond shapes. Dip in the batter. Heat the oil and deep fry until crisp and golden brown. Remove and drain. To make the batter: beat the egg, place the flour in a bowl and add the egg salt and enough coconut milk to make a thick batter. ISBN #962 224 010 0
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|Serving Size: 1 Serving (2066g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6418 (100%)|
|Amt Per Serving||% DV|
|Total Fat 721.3g||962 %|
|Saturated Fat 74.9g||374 %|
|Monounsaturated Fat 440.3g|
|Polyunsanturated Fat 195.5g|
|Cholesterol 211.5mg||65 %|
|Sodium 86mg||3 %|
|Potassium 346.3mg||9 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 4.3g|
|Protein 8.8g||13 %|
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Calories per serving: 6418
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