Singal

Name: Singal
Prep time: 4 h
Cook time: 20 min
Total time: 4 h 20 min
Yield: 6 servings
Cuisine: Kumaoni
Ingredients: 250 g rice flour; 2 tbsp Sugar; 2 tbsp curd; 150 ml warm water; 0.5 tsp fennel seeds; 0.25 tsp Salt; 500 ml oil

A soft, deep-fried rice flour bread with a distinctive dimpled surface, traditionally made in Kumaon during festivals and auspicious occasions.

🇮🇳India· Uttarakhand

Prep: 240 min
Cook: 20 min
Total: 260 min
Servings: 6
Difficulty: Medium
Calories: 190 kcal

Equipment

•Deep frying pan
•Mixing bowl

Nutrition

Per serving, approximate

Calories: 190 kcal
fat: 8 g
carbs: 27 g
fibre: 1 g
protein: 3 g
calories: 190 kcal

Instructions

1
Mix the rice flour, sugar, curd (yoghurt), fennel seeds, and salt together in a bowl.
2
Gradually add warm water. Stir to make a thick, smooth batter that pours like pancake batter.
3
Cover the bowl. Let the batter rest and ferment in a warm place for 3–4 hours.
4
Heat oil in a deep frying pan over medium heat.
5
Pour a ladleful of batter gently into the hot oil. Let it spread naturally into a rough disc.
6
Fry on medium heat while spooning hot oil over the top. Cook until the bottom turns golden.
7
Flip carefully. Fry the other side until it is golden, cooked through, and dimpled.
8
Lift it out and drain on paper towels.
9
Repeat the process with the remaining batter. Adjust the heat as needed.
10
Serve warm on their own or with a side of curd.

Chef's tips

Do not stir the fermented batter too much. Pour it gently rather than spreading it with a spoon to keep the dimpled texture. Fry only on medium heat so the centre cooks through.