You will need:
1 ½ Cups Rice flour
1 ¾ cups Sour, plain yoghurt
¼ cup Water
Salt to taste
2 tsp Oil
1 tsp Cumin seeds
Lightly beat the yoghurt and blend in the water. Heat the yoghurt water mixture over medium heat. Add salt, oil, cumin seeds and stir. Bring to a simmering boil. Place a wooden spoon in the pan and pour the rice flour in the centre. Do not stir, otherwise it will get lumpy. Lower heat and cook for 10 mins. Remove from heat and stir vigorously in one direction to bring the mixture together. The dough will be soft and slightly sticky.
Oil a plate lightly. Transfer steamed dough onto plate. And while its still hot, knead the dough well to make a smooth ball. Kneading the dough well helps shape the bangles better.
Break off a small piece of dough, roll into a rope and then connect the two ends.
Heat oil over medium heat in a deep pan. When the oil is hot enough, drop each bangle into the oil, about 6-8 at a time. Fry till golden brown. Remove and drain on paper towels to remove excess oil. Serve hot with coconut chutney, ketchup or pudina chutney.
