For the Indian Cooking Challenge, we took up a very tough one, Utanki from Andhra. I think this must be one of the toughest challenge we ever made. I had selected couple of dishes ahead of time as Vaishali didn't want to miss because of her travelling. She almost did most and confirmed everything was a success except this dish. So I had to try it myself before challenging the group.
This dish was done last month itself and after initial mishap, the batter turned out fine. It was a real adventure, trying it out. I saw this recipe from Divya's space. She has given step by step pictures, which are very helpful.This is called Utanki, a sweet is from Andhra and Odisa (South-west Zone, Srikakulam Zone).
Truth be told I haven't discussed this with my group, I was thinking if there are any takers for this dish. I must wait and watch. I am hoping to pick up relatively easier one for the next challenge. Let's see.
I had a tough task clicking step by step for this as this is one of those really very quick dishes when you have use your hands and not really think about clicking pictures. I hope the ones I have taken, will help.
Utanki (Sweet crispy rice roll)
Adapted from Divya
Rice- 5 cups
Sugar-2 cup (increase if you prefer)
Oil- for deep frying
Soak the rice overnight and drain the water.
Grind the rice to make a fine powder. Sieve the powder to remove coarser grains. Grind the coarser grains and sieve again.The end powder should have pretty smooth texture.
Now take a big bowl add sugar, milk and rice flour mix well till sugar melts. Keep it aside for 3 to 4 hours.
Then take that mixed paste into grinder or mixture, grind it for 20 to 25 minutes. Batter should be not too thin or thick, it has to be medium. One way to check this is put your hand into the batter and take it out. Then batter should form like a string from each finger. Now transfer into a bowl.
Heat oil in a pan.When oil is hot, dip your right hand in the batter, quickly along with the batter, take it over the hot oil and move the hand in anti clock wise for 3 to 4 times. Make sure the strings formed out of your fingers are falling into oil while making the shape like a circle. Rotate the hand 3 to 4 times to form a thick layer of strings.
Let it fry for 2 minutes till the color changes to light brown.Turn into other side till color turns to light brown. Because of the sugar, this turns brown very quickly. So be alert and quickly turn to the other side.
Remove the rice crispy, press with another spatula to remove excess oil. Transfer to a plate, place the rolling pin in the centre and immediately with one spatula bring one side towards the pin, covering the pin. Roll over the other side, forming a roll. Place on a kitchen towel. Check on the pictures to see how the folding is done.
I halved the recipe and made only with 2 and 1/2 cups of flour. In the end I had to add another 1/2 cup of water to make the batter thin. If the batter is thick, the strings will fall as thick balls and you won't be able to swirl like how it is shown in the pictures.
You also have to be quick with your spatula, another ladle along with your rolling pin, to roll it quickly to form the spirals.
Remove it when it reaches almost golden colour, once this cools down, the sweet tastes awesome.
With 2 and 1/2 cups flour itself I got about 7 - 8 pieces plus the initial loose ones which did turn out crispy after cooling down. So if you want to experiment or want this to stay for couple of days, you can make with halve the measurement.
The fried sweet ends up being oily and very sweet, so you can't eat more than a small piece. But the taste is amazing if you consider how crispy the sweet is.
When folding make sure you careful in touching as the rolls are very hot. If you have tongs or ladles as I have used, will surely help.