And today we're making Suji roadies.

Now, this is a fabulous recipe that one of our viewers shared with us.

And we'd like to take Sindhu for this recipe.

So here it is.

Very simple ingredients, Suji.

Great.

Your regular pull the flower body.

So it's like a wonderful and so So I have to say that, especially when you keep it even for a little while.

So So I have to say unbelievably sad.

When I first had these, we couldn't get over.

They just melt in your mouth soft.

So some something of a surprise there?

Yes, This recipe we're gonna be using Suji, but we're gonna be using the fine verity.

Not the course one.

So we have 1.5 cups of water boiling, and it's in a saucepan.

Once it starts coming to a boil, you're gonna add port, a teaspoon of salt and one teaspoon off oil mix.

I'm gonna put it on the simmer, and we're gonna add one cup of Suji.

And while I'm adding it, I'm gonna keep mixing it so there's no lumps form what's all formed into a nice big door and everything is mixed in.

We're gonna turn off the store and you gonna close it and allowed to rest or 5 to 10 minutes.

So the door is almost cool to the touch and we're gonna transfer it cologne faster that way.

And when you work with this dough, you want to make sure it's not completely cold.

It still should be a little warm, but not hot enough for you to burn your fingers.

So it looks like Hello.

Yeah, she does.

It really does look like Chita.

So if you need to, you can order hands that just helps in the door making, and it doesn't stick to your hands.

Basically, I'm just going to needed a little bit.

Doll comes together as adobes, just like regular tow, and it's done so we can start rolling out immediately and we can start making the bodies.

So we needed the dough and divided into eight equal portions and makes nice eight good sized bodies, right?

So we don't know again.

Take one with balls, roll it out smooth, dip it in rice.

But this particular do you need to use the rice for it so softer and it's more pliable.

So it helps, and we're gonna roll it out just like a body.

And we also have Ortho or skillet heating up right now on medium heat.

We want to make sure it's nice and hot before we get the 1st 1 on there.

This is ready and we're gonna put it on the hop.

Just don't let it cook a little bit on the underside.

It's not gonna change color because it is Suji.

It's not changing.

Do any other color.

It's gonna stay white.

You put your own No, let it cook on the side.

Also, for just a minute, we're gonna increase the heat and put it on the stove top, take it off and put it in an insulated box to be ready to eat.

Course you can always but some key on top and enjoy them.

They're really good and very, very soft.

It's unbelievable, and this stays off for a very long time.

So it's great for people who want to make it ahead and have it like later on in the day like lunch.

A lot of people packed lunches and they're always concerned about the chip out.

He's getting really hard, very nice.

And consider is just Sergio.

It's a different, easy and simple ingredients, and what I like is sort of French from the usual everyday thing.

Yes, with a beat.

So thank you so much for this awesome awesome recipe.

Really enjoy it and join us again on another episode of Show Me the curry dot com, adding a pinch of spice to your life.