Jalebi

Sweet and slightly sour jalebis

by: Bashobi of San Francisco

The trick to getting right Jalebis is getting correct fermentation of the batter. Keep trying variation in temperature and slight adjustment of the ingredients to master this skill that all your family and friends would love

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7/2/2009 4:44 AM by nisha chhabra Whether we soak the mixture ( urad dal,maida,salt and curd) in water or something else?
3/10/2009 2:07 PM by sheetal hi,can you please tell me that how much quantity does 1.5 cup urad dal mean's because i would like to try really this dish i would like to waite for the reply,thank-you
5/10/2008 1:12 AM by Zeenat Jabeen It really tastes like orignal jalebi available in the market
5/9/2008 8:07 AM by Zehra Bandhu In your recipe for Jalebi, you have 1.5 cup of urad daal powder and 3/4 cup of maida. Does that mean 1-1/2 cups of urad daal powder which is more than the maida used in this recipe? Am I correct? Also the amount for curd/buttermilk does not seem to be enough to make the right consistency for the batter. Please reply at the above e-mail. Thanks.?
5/8/2008 11:09 PM by shweta Although I have consumed too much sweet meat this week, the chosen ingredients with their right proportions used in this variation of Jalebis make this recipe sound very tempting.. .Hmmm..., can't wait to try it. Well... may be next week. Anyways, keep up the good work, dear Bashobi.

7/2/2009 4:44 AM by nisha chhabra

Whether we soak the mixture ( urad dal,maida,salt and curd) in water or something else?

3/10/2009 2:07 PM by sheetal

hi,can you please tell me that how much quantity does 1.5 cup urad dal mean's because i would like to try really this dish i would like to waite for the reply,thank-you

5/10/2008 1:12 AM by Zeenat Jabeen

It really tastes like orignal jalebi available in the market

5/9/2008 8:07 AM by Zehra Bandhu

In your recipe for Jalebi, you have 1.5 cup of urad daal powder and 3/4 cup of maida. Does that mean 1-1/2 cups of urad daal powder which is more than the maida used in this recipe? Am I correct? Also the amount for curd/buttermilk does not seem to be enough to make the right consistency for the batter. Please reply at the above e-mail. Thanks.?

5/8/2008 11:09 PM by shweta

Although I have consumed too much sweet meat this week, the chosen ingredients with their right proportions used in this variation of Jalebis make this recipe sound very tempting.. .Hmmm..., can't wait to try it. Well... may be next week. Anyways, keep up the good work, dear Bashobi.

Jalebi

Sweet and slightly sour jalebis

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