Dosa Batter Instant Jalebi recipe | No yeast | Leftover Recipes | Flavour Diary

I am a core hard fan of Jalebi, these makes me ravenous even though i am full. I love to experiment these with various flavours and methods. If you have some yeast at home and want to make jalebi's , then try my Instant Jalebi's using yeast. 
Today's recipe is one of the easiest way to make Jalebi at home using leftover Dosa Batter...yes you read it right...this Dosa batter Instant Jalebi's are simply a replica of roadside jalebi with same crunch outside and juicy inside. So next time when ever you feel to have jalebi's and mix up some dosa batter and plain flour/maida and make jalebi's instantly...you will be surprised with the output. 
Science behind the successful jalebi is rice in dosa batter gives the crispness and perfectly fermented batter gives the batter right consistency to puff up and maida/plain flour gives the binding to the jalebi batter. 

Level: Moderate
Cook time: 30mins
Prep and rest time: 10mins

serves:2-4

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Dosa Batter: 1/2 cup
Plain Flour/Maida: 1/2 cup
Cardamom Powder:  a pinch
Baking Soda/khaney ka Soda: one big pinch
Oil : 1 teaspoon
Oil for frying
water as required
Orange food colour (optional)

Sugar Syrup:
Sugar: 1 cup
Water: 1 cup
Lemon Juice: 1/2 teaspoon
Cardamom Powder: 1/2 teaspoon

Directions

In a bowl mix all the ingredients and make smooth slow flowing smooth batter.Make sure to add water little by little.(Consistency of the must not be too running or too thick ).Rest the batter for 10mins.
While the batter is resting, make the sugar syrup. In a pan add sugar, water, and cardamon powder and cook for 15 mins on medium heat until one string consistency. Add lemon juice. 
Heat oil in a pan for frying jalebi. Mix the batter well and pour it in ketchup bottle or a ziplock bag with small hole.
Oil should be on medium heat, When you drop little batter it should slowly float up. Pour the batter in spiral motion and a line in between .You should be able to see the shape while you pour the batter once done, jalebi should float up. That is the right temperature to fry.
Fry on both sides until bubbles surrounding jalebi's goes down and they become bit hard. Directly dip in the sugar and press a bit and then flip and dip and remove.Serve hot.

Tips

• If oil is too hot then the jalebi's will splatter away while dropping the batter in the oil and if oil is cool then the jalebi's will not float to top and absorbs lot of oil.
• Sugar syrup should be warm or little hot.

 Dosa Batter Jalebi is going to be part of  54 #foodiemonday #Janamashtami #indiansweets #bloghop recipes

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