Dehrori
A traditional Chhattisgarhi festive sweet of deep-fried rice flour rings soaked in jaggery or sugar syrup, similar in spirit to jalebi but rustic and rice-based.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 270 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 270 kcal
- fat
- 8 g
- carbs
- 48 g
- fibre
- 1 g
- protein
- 2 g
- calories
- 270 kcal
Instructions
- 1
Whisk the rice flour, curd and water together until you get a smooth, thick, pourable batter.
- 2
Cover the bowl. Leave it to ferment lightly in a warm place for 4-5 hours.
- 3
Dissolve sugar in water and simmer until thick enough to stretch into a single thread between your fingers. Add cardamom powder.
- 4
Heat oil in a kadai (deep curved pan) over medium heat.
- 5
Pour the batter into a piping bag or cloth cone. Pipe small rings or spirals into the hot oil.
- 6
Fry the rings until they turn crisp and golden on both sides.
- 7
Drain briefly, then soak the hot dehrori in warm sugar syrup for a minute before taking them out to serve.
Chef's tips
Make sure the batter is light and airy after fermenting so the rings turn out crisp. Keep the syrup warm so it absorbs easily.
Ingredient substitutions
- sugar syrup → jaggery syrup for a more rustic flavour
Storage
Keeps at room temperature for 2 days in a covered container.
Reheating
Best served fresh; not typically reheated.
Common mistakes to avoid
- •Frying over high heat, which browns the outside before the inside can cook through.
Serving suggestions
Cooked Dehrori?
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