This special snack I have seen only in Northern district of Kerala (Kasaragod). The people here make a variety of snacks for Eid ; this is one of them. It has a long shelf life ; can go unspoiled for more than a month.
Preparation time : 5 minutes
Frying time : 15 minutes
- Cashew – 1 kg
- white rice : 1 cup (soak rice for 2-3 hours)
- egg – 1
- sugar – 2 tablespoon
- salt – a pinch
Step 1:Grind together white rice , egg , sugar and salt with water to a smooth batter. The consistency should be little thick. (Little thinner than that of dosa batter).
Step 2:Heat oil in a kadai . Dip cashews in the above prepared batter and deep fry until light brown on both the sides.
Note: the batter tends to thicken as it stands. So add water and bring to the correct consistency as required.
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