A post on jalebi made with leftover rice on a foodie group I follow intrigued me. Jalebi made from leftover rice? Wow. I have heard of baking soda used in jalebi batter, heard of yeast used to ferment jalebi batter, but using leftover rice was a first.
When the batter did not rise and did not smell sour after fermentation like it usually does for a regular jalebi, I wasn't sure what was happening. So I tried piping out some jalebis in oil with a small amount of batter first in a ziploc bag to see what would happen. Drained and dipped them in sugar syrup and tasted one, wondering – would this taste like jalebi?
When the batter did not rise and did not smell sour after fermentation like it usually does for a regular jalebi, I wasn't sure what was happening. So I tried piping out some jalebis in oil with a small amount of batter first in a ziploc bag to see what would happen. Drained and dipped them in sugar syrup and tasted one, wondering – would this taste like jalebi?
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