Rice Kurdai / तांदळाची कुरडई

How to Make Instant Rice Kurdai / Krispies

#Kurdai #RiceKurdai #RiceKrispies #SummerRecipe #MaharashtrianRecipe #Fryums #RiceNoodles #कुरडई #तांदळाचीकुरडई #AaichiSavali

Hello Foodies,
          Hot summer days are here again, so tried to make this instant, easy and healthy rice kurdai with using exactly main 3 ingredients and they don’t take more than 40 minutes of your time and can be customized infinitely! For starters, like me let’s just see how to make a basic version of the kurdai, that you can flavor with your favorite color/spices, etc. I tried to make it with different food colors, and it came out very nice.

          In Maharashtrian families, these are prepared during the summer time, sun-dried and stored in every household and fried whenever there is a festival or whenever required. A Maharashtrian festival is incomplete without accompaniments such as kurdai, pickle and papad. Kurdai mainly made from wheat and it's a lengthy process, you need lots of patience and time to make these wheat Kurdai. But to make rice kurdai is so easy and needs fewer efforts. So this summer try to make this rice kurdai at home, as homemade is always better than store-bought.!!

YouTube Video

Preparation Time: 15 Minutes; Cooking Time: 10 Minutes.
Molding Time: 15 Minutes; Sundry for 2 to 3 days.
Each Rice Kurdai Contains 40 Calories.

Ingredients :
  1. Rice flour 2 cups
  2. Water 2 cups
  3. Salt 1 tsp
  4. Oil 2 tsp(optional)
  5. Red food color 1 pinch (optional)
Instructions :
  1. Take a pan, add 2 cups of water and let it boil and add veg.oil 2 tsp, salt 1 tsp and rice flour to the boiled water
    and mix well. Turn off the flame and cover it up with a lid for 3 minutes.
  2. Take chakli mold and place sev making dish in it.
  3. Fill up the prepared rice dough in chakli mold and roll out kurdai over plastic surface.
  4. To make colorful kurdai, divide batter into equal portions and add a pinch of color (I have added red food color) and mix all well and
    prepare kurdai.
  5. Sundry the kurdai under a hot sun for about 2 days.
  6. You can store kurdai in an airtight container; these kurdai have a shelf life of about 1-2 years.
My Take :
  1. To make rice flour: first, soak 2 cups of rice in enough water for 3 days make to change the water every day. On 4th day
    drain the water and spread the rice on cloth and let it dry, then grind this rice to make a fine powder and finely strain it and rice flour is ready.
  2. You can make 25 kurdai from 2 cups of rice flour.












Dietary Comment :
Based on a 2000 calorie diet. It makes 25 servings. Per serving contains 40 calories, along with carbohydrates - 8 g, fats - 0.5 g, proteins - 0.6 g.

Good Time To Eat :
           It's good to eat rice kurdai for lunch as an accompaniment or for an evening snack.

Eat Healthy, Stay Healthy!!!

2 comments:

  1. Hari OM
    Lovely - no hot sun here though! Possible to 'air dry' similar to merangue in a low oven? OR, can these be fried fresh? YAM xx

    ReplyDelete
    Replies
    1. Hari OM
      Thank you for your lovely comment.
      You can air dry it. I never tried it fresh. But you can eat it fresh with coconut milk and sugar or jaggery.It taste yummy.

      Delete

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