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Jhilinga (Nepalese Rice Fritters)

Jhilinga is a traditional Nepalese food popular specially during festivals. Jhilinga is super crunchy, and is favoured by people of all age groups. It is closely associated mostly with people of different caste like the Newars, Gurungs, Magars and many other Nepalese ethnic tribes. Popularity of jhilinga still largely exists in villages and towns of Nepal. The making process of jhilinga is really simple and the ingredients are not complicated as well. However people need some good hands on skill to craft it in good circles as it can be tricky to make circles out of thin soft s

Source and licence

"Jhilinga (Nepalese Rice Fritters)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Jhilinga_(Nepalese_Rice_Fritters), revision 4517744), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Jhilinga_(Nepalese_Rice_Fritters)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4517744

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Nepal. Associated with Nepal by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Boil water in a deep pot.
  2. Slowly add the required amount rice flour and food color into the boiling water, stirring constantly with a wooden spoon. It is same as the process of making dhindo but without the ghee. The mixture should have a good balance and consistency of flour and water.
  3. After it is cooked, process the dough through a noodle machine that can make really thin strips.
  4. Shape the dough strips into circles. Set out in the sun for a few days to dry and set.
  5. Once evenly set, deep fry them in vegetable oil.