Yummy Evening Snack | Rekulu

Rekulu – This is a delicious and yummy savory snack that melts in your mouth the minute you put it in. This snack is made of the mixture of Semolina rava AKA Chiroti rava or Pheni Rava or Bhakshala rava and 2-3 simple spices we use in everyday cooking. Rekulu means very thin petals or sheets. Rekulu are very thin and delicate like petals of a flower, hence got this name. This is my grand mother’s recipe. I think my very creative grand mother gave such a suitable name for this super snack 😂😃😊

We usually make sweet pooran poli during festive seasons like Ugadi and Dussehra. Certainly we will be leftover with some dough after making poli, we can use that leftover dough to make this awesome snack. You can also use the dough of any poli recipe mentioned below, just add spices and then knead well to make dough.

All these recipes are made from the same dough, just the stuffing is different.

If you’ve tried this amazing Rekulu recipe or any other recipe on Siri’s Food Lab, then don’t forget to rate, like and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Rating: 5 out of 5.

How to make Rekulu Snack

PREP TIME: 15 MINS  COOK TIME: 10 MINS  TOTAL TIME: 25 MINS  COURSE: SNACKS  CUISINE: SOUTH INDIAN YIELDS : 15-16

Ingredients

  • semolina – 1/2 cup
  • red chili powder – 1 tsp (adjust to your spice level)
  • salt – 1/2 tsp
  • pappula podi – 2-3 tsp (opt)
  • cumin/jeera – 1 tsp

Instructions

  1. Take semolina in a bowl, add pinch of salt and 2 tsp oil. Make the dough by adding 3 tbsp of water, add 1 more tbsp of water if needed. Make a soft dough.
  2. Keep the dough aside for 3-4 hours to settle the gluten.
  3. After 4 hrs, knead the dough well. A teaspoon of oil can be added while kneading the dough.
  4. Add red chilly powder, salt, jeera and pappula podi. Mix and knead the dough very well to see the even color.
  5. Take a small portion of the dough, put it on the butter paper or poli paper, add 1 tsp oil.
  6. Grease the rolling pin with little oil first then gently roll the dough with a rolling pin, into a very thin sheet, you should be able to see the holes in that sheet.
  7. Heat a dosa pan on low heat, place this paper upside down on the pan and gently peel the rolled dough from the paper.
  8. Add a little oil on top.
  9. Cook it on low heat until it becomes crisp like a papad.
  10. Store them in an air tight container. They will be fresh for 5-7 days.

Tips

  1. Use a light weight rolling pin.
  2. Pappula podi is optional, but it helps to get a nice flavor and taste.
  3. You can make the dough from scratch or you can use the leftover dough from polis.
  4. Dough should be little softer.

Step by step photo instructions

  1. Take semolina in a bowl, add pinch of salt and 2 tsp oil. Make the dough by adding 3 tbsp of water, add 1 more tbsp of water if needed. Make a soft dough.
  2. Cover it with a wet cloth and keep the dough aside for 3-4 hours to settle the gluten.

3. After 4 hrs, knead the dough well.

4. Add 1 tsp red chilly powder, 1/2 tsp salt, 1 tsp jeera and 2 tsp pappula podi. Mix and knead the dough very well to see the even color.

5. Take a small portion of the dough, put it on the butter paper or poli paper, add 1 tsp oil.

6. Gently roll the dough with a rolling pin, into a very thin sheet, you should be able to see the holes in that sheet. Sprinkle a teaspoon of oil on it.

7. Heat a dosa pan on low heat, place this paper upside down on the pan and gently peel the rolled dough from the paper.

8. Add/apply a little oil on top.

9. Cook both sides on low heat until it becomes crisp like a papad.

10. Store them in an air tight container. They will be fresh for 5-7 days.

Hey, thanks for stopping by, make it a great day and make something yummy!!

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