Sourdough Jalebi Recipe - Sourdough Discard Recipes - Tickling Palates (2024)

Sourdough Jalebi recipe. One of the most popular Indian Sweets, the jalebi usually made using sourdough discard.

This can also be called as instant jalebi that gets done in just 30 mins.

These jalebis are one more to add to your recipe repertoire that gets filed under "What to do with sourdough discard?"

I’ve recently been on a sourdough bread baking kick. What better time than the current lockdown period when you have all the time in the world to experiment.

So I’ve been doing the same playing with different flour ratios, varying hydration levels, making notes and jotting down the results of what worked & what didn’t.

As a result, I had collected quite a sizeable quantity of sourdough discard within a week that I had just pushed into the fridge to deal with at a later date.

I have 2 sourdough starters going, one with 100% all purpose flour and the other with 50% whole wheat flour and 50% all purpose flour. So the discard that I had stored is a mix of both the discards.

This week I was forced to do something with it as the discard container was almost full. And the boys were totally against pancakes, muffins or naans.

The actual jalebis are made by fermenting the mixture of all purpose flour and curd overnight.

But since I already had well fermented discard already on hand and that too with the right consistency, I did not have any second thoughts about giving it a go.

Besides it was also time for our weekly ritual of making something sweet for us. That’s when this idea of using the discard for making jalebis occurred to me.

For a spur of the moment of decision, the resulting jalebis using the sourdough discard turned out to be amazing.

Every one at home had a great time taking turns piping out their own jalebis, so please ignore the different shapes and sizes.

I guess the most important thing is that everyone at home had fun and got to eat some finger licking jalebis made by themselves and that’s all that matters at the end of the day.

Points to note while making jalebi:

• Make sure that the discard is of thick consistency. Mine was thick enough but if you find it a bit loose, add corn flour to thicken up the batter.
• Start making the jalebis within 30 mins of taking the discard from the fridge.
• The more you keep it outside, the batter will become loose & will be turning more sour especially if it is summer time.
• The temperature of oil has to be even, so do not keep switching it high and low often.
• Do not over crowd the pan. Pipe only enough jalebis to cover the pan giving it enough space to cook.
• You can add a teaspoon or 2 ghee while whisking the batter.
• I used a jalebi maker, as it will be comfortable to squeeze and pipe by the others at home. You can also use ziploc or cloth bag with the tip sniffed off. Follow which ever method is easier and works better for you.

Do not have a sourdough starter, no need to worry, go through this sourdough starter post to kick start your journey. With summer here, you simply cannot go wrong.

You can also checkout how to make Sourdough Focaccia and Sourdough Naan.

Sourdough Jalebi Recipe details below:

Recipe

More Indian Sweets