Raw Rice : 1/2 kg
Jaggery : 1/2 kg
Cardamom : 6 nos
Dry ginger powder : 1 tsp
Ghee : 1 tbsp
Wash & Soak the rice for an hour and dry it in shade.
Powder it in mixie with cardamom pods.
Melt the jaggery and make a syrup of 3 thread consistency.
Add dry ginger powder,ghee to the jaggery syrup and mix.
Slowly add the rice flour and mix everything well till you get chapathi dough consistency.
Keep this dough aside for one full day.
Next day knead the dough once again.
Heat oil in a kadai, take a small ball from the dough, place it in a greased plastic or butter paper,press it with any lid or any flat vessel to make flat.
Gently take it out and fry in the oil.
Fry till golden brown and remove from oil, gently press it with an another ladle to squeeze out the excess oil.
Let it cool and store it in an air tight container.