Suppli

About Suppli

Ingredients

• Cooked rice 1 cup
• Processed cheese, grated ½ cup
• Eggs 2
• Salt 1 tsp
• Mozzarella cheese cubes 1 cup
• Refined flour (maida) 2 tbsps
• Dried breadcrumbs or semolina (suji / rawa) 1 cup
• Oil for deep-frying

How to Make Suppli (Stepwise Photos)

Method

1. Take rice in a bowl, add cheese, eggs and salt and mix till you can mould the mixture in your palm. Add refined flour and mix well.
2. Divide this mixture into around 10 equal portions. Take each portion in your hand and flatten, place a mozzarella cube in the centre, bring the edges together to completely enclose the cheese cube and shape into a ball.
3. Spread breadcrumbs or semolina on a plate. Roll these balls in it till they are completely coated.
4. Heat sufficient oil in a deep pan. Gently slide in the balls and deep-fry till crisp and brown. Drain on absorbent paper.
5. Serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps