Thursday, 31 October 2013

Singal A Kumaoni Delicacy (Fried spirals of Samolina / Rice Flour)



A Typical Kumaoni Prasad Thali of Singal,Meethi Puri Ganesha Modak,Puye,Kajoore and Fruits For Diwali

Singal are one of those fried semolina spirals that are part and parcel of Kumaon culture and festivals especially deepawali and Bhaiduj. Though it is very rich in fat and sugar yet the weather and all the waking done in hills it is easily digested and provides the much needed calories. The life style of hills makes sure that all fat and consumed calories are burnt off so no hassle in indulging in such rich delicacies. Singal with Aloo Gutuk and Pahari raita are heavenly combination and the taste of singal made by my granny remain unparalleled till date. I tried to replicate the same but then the recipe may be the same how can I say the Love and care she put for us in it is the same.

Preparation Time: 10 min. (Soaking time not included)
Cooking Time: 60 min
Servings: 6-7 Medium size Singal

Ingredients Required For making Singal:
  • 250 gm. Suji / Rice fl our
  • 150 gm. Thick Curd
  • 100 ml. Milk
  • 100 gm. Sugar
  • 10 gm. Ghee (Clarified butter)
  • 1 Ripe Banana
  • 5-6 Green cardamom
  • Ghee/ Cooking oil for frying.
Making Rice Flour : 
  • Wash rice  and soak it in excess water for one hour.
  • Drain all water and dry under sun till rice is completely dry.
  • Grind to fine powder.
  • Sieve to remove any coarse particles. 
Direct ions For Making Singal:
  • Peel green cardamom and pound the seeds of green cardamom coarsely.
  • In a bowl take
    • Suji / Rice flour
    • Sugar
    • Thick curd
    • 10 gm. Ghee
  • Mix them nicely and keep the mixture for at least 60 min. for soaking 
Suji, Curd, Ghee and Sugar added to make the batter for Singal
  • The suji / rice flour will become soft and the mixture will become nice and soft.
  • Add milk and mix so that the batter is of pourable consistency. If the batter is too thick then add 10-20 ml. milk and mix to bring it to thick but pourable consistency.
Milk added to the batter
Batter ready after mixing the milk to the suji,curd and sugar mixture
Batter consistency should be hick but pourable
  • Mash the banana while it is in the peel. This will make mashing banana easy and it will get mashed nicely.
Ripe Banana being mashed with the peel intact
Mashed Banana
  • Peel the mashed banana, add the mashed banana and cardamom powder to the suji / rice flour mixture.
Mashed Banana added to the Batter
  • Mix nicely and beat it with fingers for 10 min. so that it gets creamy feel.
  • Heat ghee / cooking oil in a thick bottom wok till becomes smoking hot.
Batter ready for making Singal
  • Fold the fingers and palm to make a cup shape and scoop batter in it.
Batter of singal in the cup of palm
  • Pour the batter in a spiral shape in the hot ghee / oil.
Batter being poured to a spiral in smoking hot ghee
  • Let it cook on low flame till the color becomes golden yellow turn and cook again till both sides become golden yellow / golden brown.
Singal being fried
  • Drain the excess fat with the help of ladle.
  • Repeat same with rest of the mixture.
Deepawali treat of Singal,Kheer,Besan Laddu Meethi Puri,Ganesh Modak,Puye 
  • Singal are ready to be enjoyed with Aloo Gutuk and raita.
Tips:
  • Piping bag can be taken for putting the batter as a spirals in the oil for frying.
  • Wok with flat bottom is better for frying Singal.
  • Small grain suji is better for this dish
  • Curd should not be too sour.
  • Make sure your hand is not too near the ghee while pouring the batter as your fingers may touch the hot ghee and get burnt.
  • For frying if ghee is taken then the original taste is guaranteed.
  • If rice flour is taken then soaking the batter for 45-60 min. more is the better option.
Suggested Variations:
  • 50 gm. Khawa can be added and mixed nicely after adding banana. When Khawa is added it has to be made sure that there are no lumps in the batter.
  • Finely cut almond, cashew nuts and raisins can be added to the batter after adding banana

4 comments:

  1. Hey jyotsana, i am making a page for Kumaoni language, and i think a picture of ghughut and puye would do a justice to the profile picture. Can i use your picture ?

    ReplyDelete
  2. Hey jyotsana, i am making a page for Kumaoni language, and i think a picture of ghughut and puye would do a justice to the profile picture. Can i use your picture ?

    ReplyDelete
  3. Satish Chandra yes you may use the photo of Ghughut from my blog for your page for Kumaoni language.
    Once your page is made do send me the link.

    ReplyDelete
  4. ushaurr.blogspot.com

    https://ushaurr.blogspot.in/2013/01/ghughuti-sweet-kumaoni-delicasy.html

    ReplyDelete

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