Jhilinga (Nepalese Rice Fritters)

Introduction

Jhilinga are crispy, delicate rice-flour fritters made by cooking a simple dough, extruding it into thin noodle-like strips, sun-drying them into coils, and then deep-frying until golden. This Nepalese snack requires patience—the drying stage takes several days—but the final result is a light, crunchy treat that stores well and makes an excellent addition to snack platters or tea time.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 10 minutes (plus 3–5 days sun-drying)
• Total Time: 3–5 days
• Servings: Makes approximately 24–30 fritters

Ingredients

• Rice flour
• Water
• Food coloring (for varieties of color)

Instructions

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.

Variations

Add a savory note: Mix a pinch of salt and ground cumin into the rice flour before adding it to the boiling water for a seasoned version that works as a savory snack rather than plain.

Experiment with food coloring: Use natural colorants like turmeric for golden fritters, beetroot juice for pink, or spinach juice for green instead of synthetic food coloring.

Make smaller coils: Form tighter, smaller circles before drying to create bite-sized fritters that cook faster and are easier to serve at gatherings.

Two-stage drying: After the first 2–3 days of sun-drying, bring the fritters indoors to finish drying in a warm, well-ventilated room if weather is inconsistent.

Tips for Success

Get the dough consistency right: The mixture should be thick enough to extrude through a noodle machine without breaking apart, but loose enough to flow smoothly. Stir constantly while adding flour to avoid lumps.

Ensure even drying: Arrange the coiled strips in a single layer on a clean cloth and turn them over once halfway through the drying period so both sides dry evenly and they don’t stick together.

Test oil temperature before frying: A small piece of dried dough should sizzle immediately and float to the surface within seconds. If it sinks or browns too quickly, adjust the heat.

Don’t skip the noodle machine step: This tool creates the thin, uniform strips essential for proper drying and frying. A pasta maker or specialized noodle extruder works well.

Storage and Reheating

To serve, simply remove from the container and enjoy at room temperature. If they soften slightly over time, warm them briefly in a dry skillet over low heat for 1–2 minutes to restore crispness, then cool before eating.

FAQ

Can I make jhilinga without a noodle machine?

A pasta maker set to its thinnest setting will work as a substitute. Alternatively, you can carefully hand-roll the cooked dough into very thin, even sheets and then cut them into thin strips before coiling and drying, though this requires more patience and skill.

What if I don’t have several days of sunny weather?

You can partially sun-dry for 1–2 days, then move the fritters indoors to a warm, dry room with good air circulation (near a window or with a fan) for the remaining 2–3 days. Ensure they are spread in a single layer and turned occasionally so moisture evaporates evenly.

How do I know when the dough is cooked enough before processing?

The dough should pull away from the sides of the pot slightly and feel firm when stirred. It should not be wet or sticky, but it must still be warm and pliable enough to feed through the noodle machine without cracking.

Can I add salt or spices to the dough?

Yes. You can mix salt, ground cumin, or other dry spices into the rice flour before adding it to the boiling water. Start with ½ teaspoon of salt and ¼ teaspoon of spices per cup of rice flour and adjust to taste.