120 ml half-fat cream (more might be necessary depending on absorbency of flour) or 100 ml milk (more might be necessary depending on absorbency of flour)
Serving Size: 1 (56) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 125 g34 %
Total Fat 13.9 g21 %
Saturated Fat 9.7 g48 %
Cholesterol 15.3 mg
Sodium 1024.9 mg
Dietary Fiber 4.6 g18 %
Sugars 1.3 g5 %
Protein 7.4 g
Preheat oven to 160 degrees Celsius.
In a medium bowl, mix rice and wheat flours, baking powder, spices, chopped curry leaf, sugar and salt.
Drizzle melted butter over the flour mixture. Slowly add (coconut) milk/cream and stir with a fork. Add a bit more if necessary to achieve a consistency that enables you to bind the flours without getting too moist.
Line an oven tray with a baking sheet. Take a quarter of the dough and press flat between two sheets of baking parchment. Use rolling pin to flatten to 1mm thin.
Peel off top sheet and place bottom sheet containing rolled dough in a baking tray. Use a pizza cutter or wavy roller to cut dough into strips (they'll come apart after baking).
Bake in the middle of oven for 25-35 minutes until the crackers are lightly browned and crispy when cooled on a wire rack.
Store in an air-tight container if the air around you is humid.