Modakam (called Ukdiche Modak in Maharashtra and Vella Kozhukattai in Tamil Nadu) – Vinayaka Chaviti Naivedyam

Ukdiche Modak in Maharshtra or Vella Kozhukattai in Tamil Nadu

Ukdiche Modak or Vella Kozhukattai

Andariki Vinayaka Chavithi Shubhaakaankshalu. 

Modakam is synonymous with Ganapati or Vinayaka. When you think of Naivedyam for Vinayaka, the first thing that pops into the head in Modakam. I have been putting off writing about modak because I wanted to do a step-by-step post with detailed pics. However, I almost always make modak only on the occasion of Vinayaka Chavithi (called Ganesh Chaturthi in Maharashtra and Pillayar Chaturthi in Tamil Nadu).  On the festival days, I am multi-tasking and washing hands every now-and-then to take pics is next to impossible. This year was no different.

Though I did not have pictures for every step, I decided to go ahead and post the recipe anyway. First, there are many blogs on the Internet that give the step by step procedure. Second, this time around I made the modakam using a mold and was pleased with the pretty pretty shape. :-)

So here we go!

Makes: 20-25

Time: 1 hour

Ingredients for the Covering

  1. Rice Flour – 1 Cup
  2. Water – 1.25 Cups
  3. Salt – 1/4 tsp
  4. Sesame Oil – 1 tsp

Ingredients for the Poornam

  1. Fresh Grated Coconut – 1 Cup
  2. Grated Jaggery – 3/4 Cup
  3. Green Cardamom – 4
  4. Water – 1 tbsp

Other Ingredients

  • Sesame Oil – ~2 tsp (for greasing)

Method to Make the Poornam

  1. Peel the cardamom and crush the seeds to a fine powder.
  2. In a heavy-bottomed vessel, melt the jaggery along with the water.
  3. When the jaggery is completely melted and starts to bubble, turn down the heat.
    1. Turn down the heat.
    2. Add the cardamom powder and grated coconut.
    3. Mix well.
    4. Keep mixing till the mixture starts to form a ball.
  4. Turn off the heat.
  5. Take the poornam out onto a plate or vessel.
  6. Let the poornam cool till it is just warm.
  7. Shapethepoornam into small balls.
    • Use about 1 to 1.25 tsp of poornam for each ball.
    • Greasing your palms with make the task easier.
  8. Set the poornam balls aside.

Method to Make the Dough for the Outer Cover

  1. Bring the water to a boil.
  2. When the water starts to boil:
    1. Turn down the heat.
    2. Add the salt and sesame oil.
    3.  Mix well.
    4. Add the rice flour.
  3. Mix well.
  4. Keep mixing till the dough starts to form a ball.
  5. Remove the dough into a plate.

Making the Modak or Kozhukattai by Hand

  1. Grease your palms.
  2. Shape the dough into small balls.
    • Use about 1.5 tsp of dough for each ball.
    • Greasing your palms with make the task easier.
  3. Place one rice flour dough ball in one palm.
  4. Using the fingers of the other hand, gently press the dough ball to flatten it.
    • The thickness of the disk should be that of a paratha.
  5. Place one ball of poornam in the middle of the disc.
  6. Gently fold the disc over the poornam to cover it completely.
  7. Gently pull the dough at the top to get the triangular or modak shape.
  8. Pinch off the extra dough.
  9. Repeat steps 1 to 7 to make the remaining modaks.
  10. Grease a flat-bottomed steel dish or a “dabba”.
  11. Place the modaks in the greashed dish.
  12. Cover the dish.
  13. In a pressure cooker, steam the modaks for about 10 minutes.
  14. Let the cooker cool before taking out the modaks.

Making the Modak or Kozhukattai Using a Mould

Modak or Kozhukattai Mould


  1. Grease the mould.
  2. Close the mould.
  3. Use the rice flour dough to line the mould.
  4. Using greased fingers, press the dough such that it covers all sides of the mould.
    • Be sure to get the dough into the tip of the mould.
    • Remove excess dough.
  5. Once the rice dough covers the inside of the mould,placesomepoornam into hollow.
    1. Gently press with your fingers so that the modak is “packed” with the poornam.
    2. Be sure not to fill the mould to the brim with the poornam. You need space for the bottom covering.
  6. Using the rice dough, make a small disc. The disc should be slightly larger in  diameter than the opening of the mould. 
    • Press the disc gently so that it goes into the mould.
  7. Gently open the mould and take out the modak.
  8. Repeat steps 1 to 7 to make the remaining modaks.
  9. Grease a flat-bottomed steel dish or a “dabba”.
  10. Placethemodaks in the greased dish.

    Modak or Kozhukattai - Ready to Be Steamed

    Modak or Kozhukattai – Ready to Be Steamed

  11. Cover the dish.
  12. In a pressure cooker, steam the modaks for about 10 minutes.
  13. Let the cooker cool before taking out the modaks.

Use the left over rice dough to make Undrallu Guggillu or Ammini Kozhukattai. You could even add some sesame seeds and chilli powder to it and make Palakayalu.

Vinayaka Chavithi (Ganesh Chaturthi) Naivedyam

Here are some recipes that I often make as naivedyam for Vinayaka Chavithi (also known as Ganesh Chaturthi or Pillayar Chaturthi):


Undrallu Guggillu or Ammini Kozhukattai – Vinayaka Chavithi Naivedyam

Undrallu Guggillu - Ammini Kozhukattai

Undrallu Guggillu – Ammini Kozhukattai

Anyone who has made Modak or Kozhukattai will tell you that there is always some leftover poornam or rice flour batter used to make the modak. I am no different and every Vinayaka Chavithi, I face this dilemma. I often convert the left over rice flour batter to Palakayalu.

Last year, I came across this recipe for Undrallu Guggillu or Ammini Kozhukattai and was quite fascinated by the idea.

Undrallu Guggillu or Ammini Kozhukattai is nothing but tempered steamed rice flour balls, which makes it a very healthy yet filling snack. So you really don’t have to wait for Ganesh Chaurthi to try it. :-)

Time: 45 Mins

Serves: 4


  1. Rice Flour – 1 Cup
  2. Water – 1.5 Cups
  3. Sesame Oil – 2 tsp
  4. Coconut Oil – 1.5 tsp
  5. Mustard Seeds – 1/2 tsp
  6. Udad Dal – 1 tsp
  7. Fresh Grated Coconut – 2 tbsp
  8. Red Chillies – 2 or 3
  9. Curry Leaves – A Few
  10. Salt to Taste


  1. Boil the water with 1 tsp sesame oil and salt. The amount of salt you need is just as much as is required to make the water taste slightly salty.
  2. When the water is boiling:
    1. Turn the heat to low.
    2. Add the rice flour.
    3. Mix well.
    4. Cook over low heat till the rice flour starts to form a ball.
  3. Take off the heat and let the rice flour batter cool.
  4. Whenthecookedbatteris cooled:
    1. Grease palms with a little bit of sesame oil.
    2. Make marble-sized balls.
  5. Place the rice flour balls in a steel vessel.
  6. Cover the vessel.
  7. Using a pressure cooker, steam the rice flour balls for 5 to 7 minutes.
  8. Let the undrallu guggillu cool.
  9. To temper the undralluguggilluoramminikozhukattai:
    1. In a ladle heat the coconut oil.
    2. Add mustard seeds and wait till they splutter.
    3. Add the udad dal and stir-fry till it is golden brown.
    4. Add the split red chillies and curry leaves.
    5. Stir-fry for 10 seconds.
    6. Add the grated coconut and stir fry for a minute.
    7. Turn off the heat.
  10. Pour the tempering over the cooled undrallu guggillu.


Undrallu Guggillu - Ammini Kozhukattai

Undrallu Guggillu – Ammini Kozhukattai

Pappulo Undrallu – Vinayaka Chavithi/Ganesh Chaturthi Naivedyam

Pappulo Undrallu - Vinayaka Chavithi Naivedyam

Pappulo Undrallu

Ganesh Chaturthi (or Vinayaka Chavithi as it is called in Andhra Pradesh) is almost upon us. As is the case every year, preparations in my home have already begun. I normally use the weekend preceding major festivals to make a list of what needs to be done and one of the things is to plan the naivedyam and general menu. This gives me enough time to plan what, when and how much to get of things I need. This time is no different. In fact, on the day before the pooja, I will be in a meeting till almost 10 PM and so advance preparation is even more essential!

Vinayaka Chaturthi requires certain special items on the menu and last year I posted the recipes for Undrallu (also known as Kudumulu) and  Pala Undrallu.

Today I am posting the recipe for another sweet variation called Pappulo Undrallu. In this variation, the steamed rice flour balls are cooked in a mix of mashed pesara pappu (moong dal or husked green gram) and jaggery. They taste great and you can see why Ganapati loves them. :-)

Cooking Time: 60 Mins

Serves: 4


  1. Pesara Pappu or Moong Dal – 1 Cup
  2. Grated Jaggery – 1.5 Cups
  3. Sugar – 2 tbsp
  4. Rice Flour – 1/2 Cup
  5. Ghee – 2 tsp
  6. Green Cardamom – 4
  7. Water – 1.25 Cup

Method to Make the Pappu

  1. Soak the pesara pappu in 2 cups water for 15 minutes.
  2. Pressure cook till the pappu is completely mashable.
  3. Mash the pesara pappu and set aside.
  4. Add 1/3 cup of water to the the jaggery.
  5. Heat the mix till the jaggery is melted.
  6. Add the mashed pappu and 0.25 cup of water.
  7. Peel the cardamom and crush the seeds to a powder.
  8. Add the cardamom powder to the sweetened pappu.
  9. Mix well.
  10. Turn off the heat.

Method to Make the Undrallu

  1. Mix 2/3 cup of water with 1 tsp water and 2 tbsp sugar.
  2. Bring the water to a boil.
  3. When the water starts to boil, turn the heat to low.
  4. Add the rice flour and mix well.
  5. Cook over low heat till all the water is absorbed and the batter forms a soft ball.
  6. Take off the heat and set aside for 10 minutes.
  7. When the batter is cool, make small marble-sized balls.
    1. Use a little ghee to grease your hands.
    2. Make small marble-sized balls.
  8. Place the undrallu in a dry steel vessel.
  9. Melt the remaining ghee and pour over the undrallu.
  10. With a gentle hand mix well so that all undrallu are coated with ghee.
  11. Cover the vessel.
  12. Steam the undrallu for 8 to 10 minutes.
  13. Let the undrallu cool for 10 minutes.

Putting Together the Pappulo Undrallu

  1. Add the steamed undrallu to the sweetened pesara pappu mix.
  2. Bring the pappu to a boil and boil the mix for about 5 minutes.
  3. Turn off the heat.
Pappulo Undrallu - Vinayaka Chavithi Naivedyam - 1

Pappulo Undrallu – Vinayaka Chavithi Naivedyam



Olan – Stew with Red Pumpkin, Ash Gourd and Cowpeas – Kerala Onam Sadya Recipe

Olan - Kerala Onam Sadya


Some of the my favourite dishes are Kerala; perhaps because I love all things coconut so much. This is one reason I love Onam Sadya so much. It is one time when I can several of my favourite foods all at one time. A couple of weeks ago, I had some coconut milk and was wondering what to do with it when I suddenly thought of Olan. So off I went to get some red and white pumpkin, and make this wonderful stew that is redolent with the taste of coconut milk.

In my enthusiasm I forgot that I will have to wait a day because the cowpeas had to be soaked overnight. So then I soak the cowpeas and wait! But the result was absolutely worth the wait.

Traditionally, this dish is made with red cowpeas. However, I had only black-eyed cowpeas at home and so I used them.

Serves: 4

Soaking Time: 10 hours

Cooking Time: 15 Minutes


  1. Red Pumpkin – 150 gms
  2. White Pumpkin/Ash Gourd – 150 gms
  3. Cowpeas – 1/3 cup
  4. Thick Coconut Milk – 1 Cup
  5. Green Chillies – 2
  6. Coconut Oil/Cooking Oil – 1 tsp
  7. Curry Leaves – A Few
  8. Salt to Taste


  1. Soak the cowpeas overnight (at least 8 hours) in 1 cup water.
  2. Drain the water.
  3. Add 1/2 cup water and pressure cook the cowpeas till they soften a bit.
  4. Peel and chop the red and white pumpkin into 1/2″ pieces.
  5. Add 1/4 cup coconut milk to 1/3 cup water.
  6. Add green chillies and pumpkin pieces to the diluted coconut milk.
  7. Over medium heat, cook the pumpkin pieces till they are tender.
  8. Add the cooked cowpeas.
  9. Mix well.
  10. Let the mix start to simmer. Do not boil or let the mix simmer for long.
  11. Turn off the heat immediately.
  12. Drizzle coconut oil.
  13. Add curry leaves.
  14. Mix well.
  15. Serve with rice or even roti!



Chandrakantalu – A Sweet from Andhra Pradesh – Guest Post for Sonal of SimplyVegetarian777

Chandrakanta or Chandrakantalu

Chandrakanta or Chandrakantalu

Let me start with a confession. Sonal of SimplyVegetarian777 asked me for a guest post eons ago. I promised that I would do one but never got around to it. However, as they say better late than never, and so here I am.
Before I go ahead, a word or two about Sonal. She is one of the most generous people you will meet. The only words you hear from her are those in praise. I have met so many fellow bloggers through her.
And oh, did I mention that she has an amazing collection of recipes at her blog Do visit Sonal’s blog. If you don’t, you will never know what you are missing.
Instead of choosing a recipe myself, I gave Sonal some options and she chose Chandrakanta (or Chandrakantalu in plural). I am glad she chose this sweet because it is often made in Andhra homes during festivals. With the Hindu month of Sravan upon us, there is no dearth of poojas and festivals when Chandrakantalu can be made. It is on my list for any one Sravana Shukravaram (any Friday in Sravan); ideally for Varalakshmi Pooja.
The beauty of this recipe lies in its simplicity. Why is that important? Anyone who has been involved in making a traditional naivedyam will know how many different dishes are to be made. These days we limit the number of cooked dishes to eleven (it has to be an odd number); essentially because the family no longer has the capacity to eat more.
In my home, the Pooja does not start till the Maha Naivedyam is made, simply because my father insists that the entire family sit together for the pooja. Being a South Indian household, poojas tend to be early in the day. This means all the cooking starts fairly early in the morning. Given that some must-have dishes are elaborate, I need a couple which are simple so that I can make it to the pooja on time and not have Dad pace the kitchen asking “ayyinda?” every 2 mins (Ayyinda = done?). Then there are things like Rahu Kaalam (inauspicious time of the day) to consider.
One of the simpler sweets that one can make is Chandrakantalu. Made by deep frying pieces of cooked moong dal paste (pesara pappu poornam), this traditional dessert gets done in less than 45 mins (soaking time for the pesara pappu or green gram excluded) and that is a boon for me when I am multitasking before a pooja.
The name literally means “loved by the moon” (don’t ask me why) and this deep-fried sweet is traditionally in the shape of the crescent of the moon. However, it is also made in the shape of a diamond, and I chose the latter option.
So without further ado, I present the recipe for Chandrakantalu and hope you like it!
Makes: 12-16
Soaking Time: 1 Hour
Cooking Time: 45 Mins
  1. Pesara Pappu or Moong Dal – 1 Cup
  2. Sugar – 1.5 Cups
  3. Fresh Grated Coconut – 0.5 Cup
  4. Green Cardamom – 4 to 6
  5. Ghee – 0.5 tsp
  6. Oil for Deep Frying
  1. Soak the moong dal in 2 cups of water for 1 hour.
  2. Grease an 8″ plate with the ghee. Set aside.
  3. Peel the green cardamom and crush the seeds to a fine powder.
  4. Drain water from the moong dal completely.
  5. Grind the moong dal to a smooth paste with little (ideally no) water. The water in the soaked moong dal should be enough. If required, add about 1-2 tbsp water not more. If you add a lot of water, the Chandrakantalu will either not set or disintegrate on frying.
  6. Add the cardamom powder, grated coconut and sugar to the moong dal paste.
  7. Mix well.
  8. Heat a heavy-bottomed kadai or wok.
  9. Add the moong dal paste.
  10. Over medium heat, cook the paste while stirring constantly till it begins to form a thick paste. Initially, the paste will thin a bit and bubble because of the water in the sugar. This paste is called pesara pappu poornam.
  11. Spread the paste in the greased plate to form a layer that is about 0.5″ to 0.75″ thick.
  12. Cut into squares or diamond shapes. Ensure you cut well because you will have to remove one piece at a time and fry it.
  13. Set aside for 10 minutes or till the paste cools and solidifies a bit.
  14. In a wok or kadai, heat enough oil to deep fry the pieces. The oil should be medium hot. To test the heat of oil, add a pinch of the moong dal paste to it. The piece should sink to the bottom and immediately rise to the top and fry on the top.
  15. Using a knife, gently remove one piece at a time from the greased plate and deep fry till golden brown.
  16. Let cool to room temperature.
  17. Enjoy!
  18. If you wish to store Chandrakantalu, do so in an air-tight container.
    1. If you are going to finish the sweet in a day or two, you need not refrigerate it.
    2. If you plan to savour the sweet over several days, I would recommend you refrigerate it and warm as many as you need just before eating.
  • You can use the Pesara Pappu Poornam to make Pesara Pappu Bobbattlu (Moong Dal Puran Poli).

Spaghetti in a Roasted Tomato, Basil and Ricotta Cheese Sauce

Spaghetti with Tomato and Basil Sauce with Ricotta Cheese

Spaghetti with Tomato and Basil Sauce with Ricotta Cheese

The Hindu month of Shravan can be a bit overwhelming because it is crowded with Indian food. Midway through Shravan we always have a craving for different kid of food and this year was not different. So we decided to make Pasta for a change midway last week and what a wonderful change that was to the palate. As a bonus we discovered this amazing sauce made with roasted tomatoes, basil and ricotta cheese.

This recipe is dedicated to Harish and Arnab, two of my cousins who love pasta and love to eat healthy!


Serves: 4

Time: 60 Mins


  1. Spaghetti – 200 gms
  2. Tomatoes – 1/4 kg
  3. Basil – 1/2 Cup
  4. Ricotta Cheese – 75 gms
  5. Red Bell Pepper – 1 small
  6. Yellow Bell Pepper – 1 small
  7. Broccoli – 1/2 small head
  8. Garlic Cloves – 2
  9. Pepper Powder – 1/2 tsp
  10. Olive Oil – 5 tbsp + 1/2 tsp
  11. Salt to Taste

Making the Tomato, Basil and Ricotta Cheese Sauce

  1. Preheat the oven to 180 C.
  2. Grease a baking sheet/pan with 1/2 tsp olive oil.
  3. Cut the tomatoes into quarters length-wise.
  4. Mix together 3 tbsp olive oil, 1/2 tsp salt and 1/2 tsp pepper powder.
  5. Toss the tomatoes in the olive oil.
  6. Spread on the tomatoes quarters on the baking sheet.
  7. Place in the hot oven and roast for 30 minutes.
  8. Turn off the oven.
  9. Finely chop the garlic cloves and spread over the hot tomatoes.
  10. Let it remain in the warm oven for 10 minutes.
  11. Let cool.
  12. Grind the roasted tomatoes together with the basil to a coarse paste.
  13. Crumble the ricotta cheese and add to the sauce.
  14. Mix well.

Cooking the Spaghetti

  1. Boil 2 litres of water.
  2. Add 1 tsp of salt.
  3. Add the spaghetti.
  4. Mix well.
  5. Cover and cook till the water starts to boil again.
  6. Remove the lid and cook the spaghetti till it is just “al dente” (firm to bite but cooked).
  7. Remove 1/2 cup water from the pasta and set aside.
  8. Drain the rest of the water immediately. Do not rinse.

Putting it All together

  1. Cut the bell pepper into long strips.
  2. Break up the broccoli into florets.
  3. In a wide wok or pan, heat 2 tbsp olive oil.
  4. Add the bell pepper strips and stir-fry for 2 minutes.
  5. Add the broccoli florets and stir-fry for 20 seconds.
  6. Add the sauce.
  7. Mix well and cook till the vegetables are done.
  8. Add the water from the pasta and cook for 5 minutes.
  9. Add the spaghetti and mix well.
  10. Season with salt as required.
  11. Serve warm!

Gokulashtami, Krishnashtami or Sri Krishna Jayanti Naivedyam

Krishnashtami (also called Gokulashtami or Krishna Jayanthi) is the day Lord Sri Krishna was born. Sri Krishna is said to be fond of atukulu (beaten rice, aval, avalakki or poha) as also milk and milk products such as butter and yoghurt. As a result, it is customary to offer these as naivedyam on Gokulashtami in addition of a range of sweets and savouries.

Here are a few recipes for naivedyam that you can offer Sri Krishna:


Atukula Daddojanam or Mosaru Avalakki – Sri Krishna Jayanthi or Gokulashtami Naivedyam

Atukula Daddojanam or Mosaru Avalakki

Atukula Daddojanam or Mosaru Avalakki

Atukula Daddojanam (or Mosaru Avalakki as it is known in Karnataka) combines two favourites of Sri Krishna; Perugu (Curd) and Atukulu (beaten rice, poha or avalakki). While this dish is made often as a naivedyam on Gokulashtami or Sri Krishna Jayanthi, I often make it as a simple on-dish meal, especially in summers. It is also lighter on the stomach than Daddojanam or Thair Sadam made with rice.

Preparation Time: 30 Minutes

Cooking Time: 5 Minutes

Serves: 4


  1. Atukulu, Avalakki or Poha – 1 Cups
  2. Perugu, Mosaru, or Dahi – 3 Cups
  3. Mustard Seeds – 1 tsp
  4. Udad Dal – 1 tbsp
  5. Chana Dal – 1 tbsp
  6. Peanuts – 2 tbsp
  7. Red Chillies – 3 or 4
  8. Oil – 1 tbsp
  9. Curry Leaves – A Few
  10. Salt to Taste


  1. Dissolve 1/2 tsp of salt in 2 cups water.
  2. Add the atukulu to the salt water.
  3. Let the atukulu soak for 1 minute.
  4. Using a colander, drain the water from the poha.
  5. Leave the atukulu in the colander for about 30 minutes to dry it out a bit.
  6. Beat the yoghurt well till it is smooth.
  7. In a heavy ladle, heat the oil.
  8. Add the mustard seeds and wait till they splutter.
  9. Add the udad dal and chana dal.
  10. Stir-fry till the dal is golden brown.
  11. Add the peanuts and stir-fry for a minute.
  12. Turn off the heat.
  13. Add the split red chillies and curry leaves to the oil/tempering.
  14. Mix well for 10-20 seconds.
  15. Add the tempering to the beaten yoghurt.
  16. Add the soaked atukulu to the tempered yoghurt.
  17. Mix with a gentle hand.
  18. Add salt, if required.

Palakayalu – Crispy Rice Flour Balls – Krishna Janmashtami or Gokulashtami Special

Palakayalu or Crispy Rice Flour Balls - Gokulashtami or Krishna Janmashtami Special

Palakayalu or Crispy Rice Flour Balls

August 17, 2014 is Sri Krishna Janmashtami (aka Krishnashtami, Gokulashtami, Krishna Jayanthi). Along with Venna (fresh white butter), Paalu (Cow Milk), Perugu (Curd or Yoghurt) and an assorted variety of dishes made with Atukulu (beaten rice), we always make some crispy snacks. I guess this is to entice Bala Gopal. :-)

Palakayalu are small crispy rice flour balls that are super easy to make. Kids absolutely love them. Even older people can have them because well-made Palakayalu are crispy but light as air.

Palakayalu are similar to but not exactly the same as the Uppu Seedai or Uppu Cheedai made in Tamil Nadu.

Preparation Time: 3 hours

Cooking Time: 30 Mins


  1. Rice Flour – 2 Cups
  2. Water – 2 Cups
  3. Sesame Oil – 2 tbsp + For Deep Frying
  4. Sesame Seeds – 2 tbsp
  5. Red Chilli Powder – 2 tsp
  6. Asafoetida – 2 Large Pinches
  7. Salt to Taste


  1. Sieve the rice flour.
  2. Boil the water.
  3. Add sesame seeds, 2 tbsp sesame oil, red chilli powder, asafoetida and just enough salt to make the water taste salty (about 1/2 tsp).
  4. Turn off the heat.
  5. Add the rice flour immediately.
  6. Mix well till you get a dough ball. Do not let the water cool.
  7. Set aside for a couple of hours.
  8. Divide the dough into 1/2″ balls. I use the standard spoon measures and use 1/4″ spoon of dough for each ball.
  9. In a wok or kadai, heat about 3/4 cup of oil. To test the heat, add a pinch of the dough. It should immediately rise to the top of the oil surface. When that happens the oil is hot enough.
  10. Add some Palakayalu to the oil and fry till they are golden brown. Do not increase the heat. If you do, the palakayalu will be brown on the surface but raw inside. It will take each batch about 5 to 7 minutes to fry.
  11. Place on kitchen tissue to drain the excess oil.
  12. Store in an air-tight container.
  13. Enjoy with some hot tea or coffee!