When I think of jalebi the first thing that comes to my mind is the Dhara ad (Indian oil brand) of 1990’s which you would definitely recall if you are from India and born in the 80s or before that. The ad starts with a young boy of 5 yrs old sitting at the railway station , when he suddenly spots Ramu kaka- the house help. Ramu kaka asks the boy- “where are you going?” and he replies in his cute little voice that he is leaving home since everyone scolds him. Ramu kaka tries to allure him by revealing the fact that his mother is preparing jalebis at home. And oh so suddenly the boys expression changes to that of glee and he exclaims in the cutest possible way “jalebi” and then he returns home with Ramu kaka for the super yum jalebis and the ad ends there.:) such is the power of jalebi!
While I was living in Singapore a permanent fixture in our refrigerator was dosa batter. It so happened that at one time I was left with very little dosa batter which was not enough for making dosas for a meal nor little enough for me to wash it down the drain.So google baba came to my rescue and I googled for recipes one could make with left over dosa batter. Guess what popped up- instant jalebi recipe with left over dosa batter. I could not believe my eyes and was quite skeptical about trying the recipe out. But I had nothing to lose except the not so useful dosa batter lying in the fridge. Obviously I went all out to try the recipe, as always added my own twists to make the recipe the best. Trust me it was droolicious and you would never want to go back to jalebiwala because you will be one yourself.
In a medium sized bowl mix:
+ 1/2 cup dosa batter
+ 1/2 cup maida
+ 2 large pinches baking soda
+ 30 ml water
+ 2 pinches haldi powder
( haldi is added to give jalebi its yellow colour)
Mix together to form a batter.
Add water little by little.
The consistency of the batter should not be too runny or too thick.
Rest the batter for 10mins.
In the meantime make the sugar syrup.
In a pan, combine:
+ 200 grams sugar
+ 250 ml water
+ 2 pinches saffron
+ 1/2 teaspoon cardamon powder
+ 1 tablespoon lemon juice
Cook for 10-15 mins on medium heat until slightly thick.
Dip the fried jalebis in the sugar syrup
Press a bit and then flip, dip and remove.
Serve hot.
Garnish with chopped pistachio.
When the batter is rested, heat oil in a pan for frying jalebi.
Mix the batter well and pour it in ketchup plastic bottle or piping bag with round nozzle.
Oil should be on medium heat, when you drop little batter it should slowly float up.
Pour the batter in spiral motion with a line in between .
You should be able to see the shape while you pour the batter, once done the jalebi should float up.
Fry on both sides until bubbles surrounding jalebi's goes down and they become a bit hard.
Dunk in already prepared sugar syrup.
Ingredients
Directions
In a medium sized bowl mix:
+ 1/2 cup dosa batter
+ 1/2 cup maida
+ 2 large pinches baking soda
+ 30 ml water
+ 2 pinches haldi powder
( haldi is added to give jalebi its yellow colour)
Mix together to form a batter.
Add water little by little.
The consistency of the batter should not be too runny or too thick.
Rest the batter for 10mins.
In the meantime make the sugar syrup.
In a pan, combine:
+ 200 grams sugar
+ 250 ml water
+ 2 pinches saffron
+ 1/2 teaspoon cardamon powder
+ 1 tablespoon lemon juice
Cook for 10-15 mins on medium heat until slightly thick.
Dip the fried jalebis in the sugar syrup
Press a bit and then flip, dip and remove.
Serve hot.
Garnish with chopped pistachio.
When the batter is rested, heat oil in a pan for frying jalebi.
Mix the batter well and pour it in ketchup plastic bottle or piping bag with round nozzle.
Oil should be on medium heat, when you drop little batter it should slowly float up.
Pour the batter in spiral motion with a line in between .
You should be able to see the shape while you pour the batter, once done the jalebi should float up.
Fry on both sides until bubbles surrounding jalebi's goes down and they become a bit hard.
Dunk in already prepared sugar syrup.