Jhilinga (Nepalese Rice Fritters)
Photo: Tnttamu, CC BY-SA 4.0
Jhilinga is a crunchy Nepalese rice snack, traditionally made for festivals and eaten by all ages. The dough is a simple cooked rice flour paste, much like dhindo without the ghee, pressed into thin strips and coiled into circles. The real work is in the shaping, since the soft strips are tricky to form neatly. Sun drying for a few days sets them before frying, and the colored dough makes a bright plate.
Instructions
Bring water to a boil in a deep pot.
Add the rice flour and food coloring to the boiling water a little at a time, stirring constantly with a wooden spoon. The method is the same as for dhindo, but without the ghee. Aim for a balanced, workable dough, neither stiff nor runny.
Once the dough is cooked, push it through a noodle machine that makes very thin strips.
Shape the soft strips into circles by hand. Set them out in the sun for a few days until they are dry and firm.
When the circles are evenly set, deep fry them in vegetable oil until crisp.
Make it personal.
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