Tomato Sevai | Tomato Idiyappam Recipe | Thakkali Sevai

Tomato Sevai recipe with step by step photos.Tomato idiyappam or Tomato Shavige is an additional idiyappam(or sevai) variety which is apart from the usual varieties like lemon sevai,tamarind sevai and coconut sevai recipes.Freshly pressed Shavige which we call as Otthu shavige is one of my most favorite breakfast varieties and we usually make a sweet kheer made out of khus khus and jaggery and also a spicy variety usually lemon shavige, this is considered one of our traditional breakfast and is prepared on special occasions.However it is tedious to prepare fresh shavige at home and also we are getting the freshly made shavige easily in the markets.I find the preparation process of tamil version-Idiyappam is lot easier compared to shavige and also the usage of instant rice noodles available in the market is making our lives lot easier.I use Anil brand instant rice vermicelli and I am quite happy with it.

Tomato shavige is prepared in a similar way we make tomato rice and one can customize it easily according to each personal preference.We usually add a handful of green peas and few cashewnuts in lemon sevai and tomato sevai where as we add groundnuts in tamarind sevai as they complement well in their respective dishes.You can even add grated carrot in the tomato sevai which balances the tartness from the tomatoes.

Check out other sevai recipes in my blog:

• Ottu Shavige | Homemade Rice Noodles(String Hoppers)
• Lemon Sevai | Khara Shavige | Lemony Rice Noodles
• Coconut Shavige/Coconut Rice Noodles
• Tangy Tamarind Shavige

Here is how to make tomato sevai recipe with step by step photos.
Tomato Sevai | Thakkali Sevai Recipe:

serves 2

Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins

Cuisine: South Indian | Category: Breakfast

Ingredients:

3 cups cooked Sevai(instant sevai) or freshly prepared Idiyappam/shavige

1 big Onion,finely chopped

2 large Tomatoes,finely chopped

2 tsp chopped Coriander leaves

1/4 cup frozen Peas

3/4 tsp Red chili powder

1/4 tsp Turmeric powder

2 Green chilies,slit

Salt, to taste

to temper:

2 tbsp Oil(sesame or any other oil)

1/2 tsp Mustard seeds

2 tbsp chopped Cashewnuts

1 tbsp Chana dal

1/2 tbsp Urad dal

a sprig of Curry leaves

Method:

• If you are using instant rice vermicelli,prepare the rice vermicelli as per the instructions given on the pack.Cool it completely.
• Blanch the green peas in hot water for few mins and drain them.
• Heat oil in a big kadai and crackle mustard seeds.
• Add chana dal,urad dal,cashew nuts and fry until they turn slight golden in color.

• Add green peas and green chilies and fry for 3-4 minutes until the green chilies wilt and green peas gets fried nicely.
• Add finely chopped onions and curry leaves and fry until they become translucent.

• Now add chopped tomato,salt and turmeric powder and cook for 4-5 mins until the mixture becomes pulpy.

• Add red chili powder and fry nicely until the mixture leaves the oil at the edges,switch off the flame.Leave it for 5 mins.

• Add prepared rice vermicelli to the tempering mixture and chopped coriander and mix it nicely until everything is incorporated well.Taste it and adjust the seasoning according to your wish.

Serve it warm with coconut chutney,potato chips or sliced cucumber.

Notes:

1. Cashew nuts add better taste to it,so do not skip it.
2. Instead of green peas you can even add 3-4 tbsp grated carrot while frying the onions,this balancess the tangyness of the tomatoes.
3. You can use sambar powder in the recipe instead of red chili powder.
4. If you are using instant rice vermicelli,boil a big pot of water with a tsp of oil and salt and then add instant rice vermicelli noodles and cook it for 8-10 mins approximately(see your pack for clear instructions) and strain it and give it a cold water bath and drain off the excess water.Spread it on a wide plate until it becomes cold and follow the recipe.

Technorati Tags: tomato sevai recipe,thakkali sevai,tomato idiyappam,instant tomato idiyappam recipe,idiyappam recipes,idiyappam varities,south indian breakfast varieties,sevai recipes,sevai varieties,shavige recipes,shavige varieties,tamilnadu breakfast recipes

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Palakayalu | Rice Flour Rolls | Krishnashtami Recipes

The festival season has begun and Sri Krishna Janmasthami is tomorrow i.e.,Aug 25th which is also known as Gokulashtami,Krishna Jayanthi, is the celebration of the birth of lord Krishna. During Krishnastami it is a tradition in many households to prepare various sweets and savories to offer as prashad to the lord. I usually do not make much of savoury items but I do offer items made of poha like  Atukula Payasam , Atukula upma  or Coconut Poha and Mosaru Avalakki(Curd Poha)  apart from the usual milk,butter,curd as prashad to the lord.

My mom had made these Palakayalu for her little grandson during our last visit to Bengaluru. Palakayalu is made up of rice flour and is a famous snack in Andhra and it is also prepared for the toddlers during teething or I would rather say it can be called as home made teether. It can be prepared spicy or sweet or just salted version which is ideal for kids.Today I am posting a salted version of Palakayalu where as if you want the Spicy Palakayalu Recipe check it here.One can roll them into simple balls or can be made into long cylinders like how I have showed.These long cylindrical shaped palakayalu are crispy yet soft to bite and hence it is ideal for the teething kids as it is easy for them to hold it and nibble them. Palakayalu is an easy snack to prepare with very few ingredients just that one should be careful while frying as they might burst sometimes when they are fried in oil.I have mentioned few tips in my notes which helps to avoid them bursting in the oil.

Palakayalu | Riceflour Rolls:

yields 30-35 | Author : Prathibha

Prep time: 5 mins | Cooking time: 4-5 mins | Total time: under 10 mins

Cuisine: Indian  | Category: Cakes/Bakes

Ingredients:

2 cups Processed wet Rice flour*

1/4 cup roasted Urad flour

1/4 cup Roasted gram(Chutney dal) powder,optional

1 tbsp White/Black Sesame seeds

4 tbsp melted Butter

1/4 tsp Hing(Asafoetida)

Salt to taste

Water,to mix

Oil,for deep frying

Method:

• Slightly roast processed wet rice flour until it becomes slightly warm without changing its color.

• Sieve the flour and mix with the urad flour and roasted gram powder.
• Add sesame seeds,salt, asafoetida, melted butter and mix well.

• Sprinkle water to the flour and make a thick dough.Here I have also added some sour buttermilk for slightly tangy taste,but its optional.

• Make small balls out of the dough and roll them lengthwise to make it like a cylinder and put them on a towel, spread them under shade for 1-2 hours to dry.If you want to fry it immediately you can even prick them with a small tooth pick and then deep fry the palakayalu.

• Deep fry few at a time and fry them until they turn crisp and light golden in color and drain out the excess oil through a colander.

Let them come to room temperature and store them in an air tight container.

how to make processed wet rice flour:

• Wash the rice nicely for 2-3 times and soak it in water for some time,say half an hour.Soaking is entirely optional if you are running out of time.Drain the rice on to a colander and remove excess water from it.Spread on a kitchen towel in a thin layer and let it dry in shade for 1/2 day until the rice is little dry.Grind it in the mixer to a fine powder.Sieve the powder and remove the slight rawa particles in it.It is ready to use.

how to make roasted Urad dal flour:

• Dry roast urad dal over medium flame until it turns slight brown in color and gives nice aroma.Cool down cmpletely and grind it to a fine powder and sieve it.It is ready to use.

Notes:

1. To avoid bursting of these palakayalu in oil, it is always advised to be dried(under shade) on a towel for 1-2 hrs before frying. 
2. If you want to fry it immediately you can even prick them with a small tooth pick and then deep fry the palakayalu.
3. You can make them spicy by adding 1.5 tsp red chili powder or 1 tsp green chilli paste while kneading the dough.
4. I have added some sour buttermilk to the dough as I wanted them to be slightly tangy but it is optional,you can mix the entire dough with water only.
5. You can only use urad flour but my mom recommends to add roasted gram flour for extra taste.But it is optional.

Technorati Tags: palakayalu, how to make palakayalu, andhra recipes, south indian savory recipes, rice flour recipes, krishna jayanthi recipes, krishnashtami recipes, gokulashtami recipes, kids recipes, toddler recipes

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Ottu Shavige | Home made Rice Noodles(String Hoppers)

Ottu Shavige(Vothu Shavige) or Akki Shavige is a specialty of Karnataka and is also widely prepared in our family.At our place it is called 'Shastralu' or 'Saasthalu'. It is a specialty of our community and is prepared on special occasions and functions and also if we have special guests at home.Ottu Shavige of Karnataka is similar to Idiyappam of Tamilnadu though the process is slightly different.In the preparation of Otthu Shavige,rice flour is cooked and made it into cylindrical shaped balls which are then steamed and pressed into thin string hoppers while in the later process(Idiyappam),the flour is mixed to a dough and it is pressed into thin noodles and then they are steamed.Despite using the same ingredients,the resultant product of both the processes taste slightly different and my taste buds always incline towards Ottu Shavige,the one which I am quite familiar with from my childhood.Though we get instant rice noodles in market,the taste of freshly pressed rice noodles is nowhere compared to those instant rice noodles.Though the preparation process is tedious,it is worth the effort.

Usually Ottu Shavige is prepared on special occasions or if you have some special guests.Preparing Ottu Shavige is quite laborious and needs at least two people to help. I still remember how we used to help our mom when she used to prepare this dish.It is really fun if two or more people do this but it is quite laborious if a single person has to handle it,you need at least two people to prepare this.

Ottu Shavige is quite versatile and we prepare sweet as well as spicy varieties with it.The usual  sweet side dishes we prepare for Ottu Shavige are Gasgase Payasa(Kayi Halu) or Nootoodi (Sweetened Sesame seed powder) or sweetened Gasgase powder or sweetened Groundnut powder.We can prepare spicy varieties like Lemon Shavige,Tamarind Shavige, Coconut Shavige, Tomato Sevai with Ottu Shavige.Among all,my most favorite is lemon shavige and the combination of ottu shavige with gasgase payasa and sesame powder.

We need a special Shavige press to prepare Ottu Shavige.The picture below shows how the Shavige Press looks which is used to prepare Otthu Shavige.This machine is quite sturdy with a handle to turn and a perforated cylindrical cup and stands on its legs.

As I do not have this machine in Mumbai I usually ask my mom to prepare this when I visit her.I was able to click few pictures when she prepared last time so that I can share with you all,otherwise I don't think that my favorite recipe would appear in my blog.If you do not have Shavige press you can use the Idiyappam press(murukku press) to prepare this,but I am sure that it would not be easy to prepare Ottu Shavige in the Idiyappam press as the dough is already steamed and needs more energy than usual to rotate the handle.

Otthu Shavige | Akki Shavige | Home made Rice Noodles Recipe:

Serves 2-3

Prep time:1 hr | Cooking time:45 mins | Total time:1hr 45 mins

Cuisine: Karnataka - South Indian | Category: Breakfast 

Ingredients:

to prepare Akki Ottu Shavige:

2 cups Home made Rice flour

3 1/2 cups Water

1 tsp Salt

1 tsp Oil

to prepare Kayi Haalu | Coconut Poppy Seed Payasam:

1 cup grated fresh Coconut

2 tbsp Poppy seeds

6-8 Cashew nuts

1 1/2 cup Milk

1/2 cup Water

1 1/4 cup grated Jaggery

1/4 tsp Cardamom powder

to prepare sweetened sesame powder:

1/2 cup white Sesame seeds

1/2 cup grated Jaggery

to prepare sweetened groundnut powder:

1/2 cup roasted and skinned Groundnuts

1/2 cup grated jaggery 

Method:

to prepare sweetened Groundnut powder:

• Grind roasted and skinned groundnuts to a powder in the mixie and add grated jaggery to it and run it again to get a uniform mixture.
• Store it in air tight container.Make this on the previous day itself to ease up the process.

to prepare sweetened Sesame powder:

• Dry roast sesame seeds over medium flame for 3-4 mins until they smell nice.
• Grind sesame seeds to a powder in the mixie and add grated jaggery to it and run it again to get a uniform mixture.
• Store it in air tight container.Make this on the previous day itself to ease up the process.

to prepare Kayi Halu:

• Grind cashew nuts,poppy seeds,grated coconut and cardamom into a fine paste.
• Mean while add grated jaggery to 1/2 cup of water and boil until jaggery melts and strain this mixture.
• Boil the jaggery mixture again and add the ground coconut-poppy seed mixture.Cook it on low flame until it comes to a boil.
• Add milk and cook for another 2 mins and remove it from the stove.Do not boil for more time as it might curdle.

to prepare Akki Shavige:

• Bring water to a boil in a deep pot and add salt and oil to it.
• When the water is boiling add Home made rice flour in the center of the pot and close the lid to half(do not cover it completely,leave some space for the steam to escape otherwise the water would over flow) and let the flour(which would be floating) cook over low flame for half an hour.

• Stir vigorously now until you get a lump of mixture formed and all the ingredients are well mixed.You can use a long ladle or your roti belan for this process.
• Divide the mixture into two parts and knead the mixture into a smooth dough on a silicon baking mat or on a clean plastic sheet.Be careful the dough would be very hot,so wet your hands while doing this process.You can even place the dough in a clean plastic bag and knead well,this is very easy and risk free process.This should take at least 4-5 minutes.It is always better to do in small portions.

• Make smooth cylindrical shape balls(4" lengthwise) out of the mixture and arrange them in a steamer and steam for 20-25 mins.You can even use cooker to steam them,make sure you remove the whistle while steaming them.
• Keep the Shavige press ready and grease the inside portion with oil and also keep a plate below the press to collect the freshly pressed noodles.

• Keep all the balls in the hot box and take out one ball at a time and place it inside the Shavige press and press it to strings of thin noodles.This is a bit laborious process and needs bit strength as it is not easy to rotate the shavige press.You need two people to do this,as one would hold the legs of shavige press and move the plate underneath while pressing the shavige so that noodles would spread out widely and not form a lump and the other person to turn(rotate) the handle of shavige press.Also,take care while doing this process as the dough would be very hot to handle.Drop the noodles(collected on plate) carefully into a big wide vessel and keep the plate back in position to repeat the process.Repeat the process with all the balls to get the noodles.It is important to keep the dough balls in hot box so that they would not turn dry and hard and also it would be easy to press them while they are hot.

Serve the plain Otthu Shavige with Kayi haalu(Sweetened coconut milk) or Sweetened Sesame powder or Sweetened Ground nut powder and ghee.Mix the otthu shavige with ghee and the powders and enjoy the heaven on plate.

You can even use them to prepare Lemon Shavige, Tangy Tamarind Shavige, Coconut Shavige, Tomato Sevai.The recipe for Lemon Shavige recipe would follow soon.

Notes:

1. It is essential to use Home made Rice flour for the recipe,follow this link to know how to prepare home made rice flour.You can alternatively use Idiyappam flour,but you need to follow the instructions for the water measurements as mentioned on the packet.
2. It is important to keep the dough balls in hot box so that they would not turn dry and hard and also it would be easy to press them while they are hot.
3. This is a very laborious process and need atleast 2 people to prepare this.So attempt this recipe only if you have any help in the kitchen.

Check out few traditional recipes of my family which are prepared using rice flour.

• Bilavalige(Rice Flour Chapati) and Pithikipappu
• Mosaru Kodubale/Curd Kodbale
• Utha(Plain Rice Flour) Rotti with Avarekaalu Benne Usli
• Vadappam(Riceflour Poori) and Chintaku Palya

Technorati Tags: how to make rice flour shavige, vatthu shavige, ottu shavige, idiyappam, home made rice flour noodles, rice flour string hoppers, home made rice flour sevai, kayi halu, sweet coconut milk, gasgase payasa, bangalore specials, breakfast recipes

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Avarekalu Mixture | Hyacinth Beans Snack

As mentioned in my previous post, this Avarekalu mixture has also been sent by my mom.As a tradition, every year my Grandmom used to give these avarekalu(deep fried hitikida avare) to all her daughters. The tradition continued even now and with out fail every year my uncle sends a huge packet of this mixture to my mom.Right from childhood, I never developed a taste for this mixture though I like a few other varieties with Avarekalu like Pithikipappu, Avarekalu Usli, Avarekaalu Uppittu, Avarekalu Kadubu, Rotti, Saaru and few other varieties

This Avarekalu mixture is a famous variety in Bangalore and in particular in our community.Back home,during the avarekalu season, we used to buy several kilos of it every week and my mom used to prepare various varieties with it.The process of shelling the flat beans,separating the tender ones from the hard ones,soaking the hard ones for a couple of hours and remove the skin to get the skinned avare(it is called 'hitikida avarekalu/hitikbele' in kannada) is all time consuming but my mom never complained about the process and at times even we helped her doing this process.Now a days we easily get the shelled beans as well as the skinned beans in the market, which makes life easier. Making the dishes with them is like a breeze now.But I think, my mom still enjoys her age old tradition of shelling and skinning them until and unless it is an immediate requirement she does not buy the ready stuff from the markets.

Coming back to the Avarekalu mixture,it is usually served in our place after lunch when the whole family sit and chit-chat.Though I am not a fan of this mixture, I used to pick the spicy rice flour balls (palakayalu) from the mixture as I just love to munch them as they are really spicy and very tasty.That is the reason my mom sent me an extra packet of those spicy rice flour balls.I think its time I head to the recipe,here you go!!

Avarekalu Mixture | Hyacinth Beans Snack Recipe:

shelf life: 2-3 weeks

Ingredients:

4 cups of hitikida Avarekalu/Hyacinth beans(Shelled,soaked and the skin peeled)

1 cup Spicy Diamonds/Palakayalu(Rice flour balls)

1/2 cup Groundnuts

1/2 cup Dry Coconut pieces,cut into thin slivers

1/2 cup Cashew nuts,slit into two

1/2 cup Curry leaves

1 tbsp Red chili powder

1 tbsp Cumin seeds

Salt to taste

Oil,for deep frying the hyacinth beans

1/4 cup Oil for tempering

Method:

Preparing the Hyacinth beans:

• Soak shelled avarekalu in water for 4-5 hours or in luke warm water for 2 hrs.De husk outer skin and keep aside.This picture would give an idea how they are done.

to prepare Avarekalu mixture:

• Spread the dehusked beans on a clean cloth for some time to dry up the moisture.
• Heat enough oil in a deep kadai/pan to deep fry a handful of skinned avarekalu at a time.Once the oil is hot deep fry them on medium flame until they turn crisp.They would retain their slight green color and become crisp,do not fry them for long until they turn brown.Drain them and keep them aside.Remove all the oil from the pan and just keep 1/4 cup oil in the pan.
• Add the cumin seeds and let them crackle.
• Quickly add groundnuts and fry them on low-medium flame until they turn slightly red in color and the skin peels off slowly.
• At this stage add cashew nuts and dry coconut pieces and fry them until they turn in golden brown in color.
• Add curry leaves and fry them until they turn crisp.
• Now switch off the flame and add salt and red chili powder to it and give a quick stir.
• Quickly add deep fried Avarekalu and spicy Palakayalu(diamonds) to it and mix nicely until all are coated evenly with the spice mix.Check for the taste now and add if extra salt or red chili powder is needed.You need to adjust the spices while it is still hot and they blend nicely when it is hot.
• Once the mixture comes to room temperature,store it in an air tight container.

Serve it as an evening snack with a cup of tea.In our house it is ideally served after a meal which the whole family sit and chit-chat.

Notes:

1. You can even add mustard seeds while tempering or a mix of mustard and cumin seeds while tempering.
2. Adjust the amount of red chili powder as per your liking.
3. You can increase or reduce the amount of ingredients according to your wish and also adjust the seasoning accordingly.
4. This can be stored even up to a month.
5. Deep fried Hitikida Aavre(skinned hyacinth) can be stored up to 6 months in an air tight container and this mixture can be prepared using them when ever needed.

Also check out other Avarekalu recipes in my blog here.

• Avarekalu Benne Usli with Utta rotti
• Pithikipappu(Special Avarekalu dal) with Bilavalige(Rice flour Rotti)
• Avarekalu Kadubu(Tiny Rice flour balls snack with Hyacinth beans)
• Avarekalu Akki Tari(Rice Rava)  Uppittu(Upma)

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Spicy Palakayalu | Spicy Rice Flour balls | Easy Snacks

Recently, I received a big carton box of goodies which was sent to me by my Mom through one of my friends who had visited Bangalore.The box contained various powders, masalas, snacks, sweets which are all home made and also other small grocery items which I do not find in Mumbai.Though my Mom had already mentioned to me about the goodies she was sending, I was really excited to unpack the carton box to see the various goodies she had sent.Among all the stuff, Sago Murukku and these Spicy Palakayalu caught my attention when I opened the box .

My mom usually makes these Spicy Palakayalu to add them to Avarekalu mixture during their season.Though I am not a fan of the Avarekalu mixture, I used to pick the spicy rice flour balls (palakayalu) from the mixture as I just love to munch them, as they are really spicy and very tasty.That is the reason my mom sent me an extra packet of those spicy rice flour balls.Moms are the best,they know what we like and what we want.I think its time I head to the recipe,here you go!!

Spicy Palakayalu Recipe:

shelf life: 3-4 weeks

Ingredients:

1 1/2 cups Rice flour

1 cup fine Chiroti Rava(or regular sooji)

1/2 cup Maida

4 tbsp hot Oil

2-3 tbsp Sesame seeds

1 tbsp Red chili powder

Salt to taste

Oil,to deep fry

Method:

• Mix Rice flour,maida and chiroti rawa in a bowl.
• Add sesame seeds,red chili powder,hot oil and required amount of salt to the mix and mix well.
• Add water slowly and knead it into a slightly stiff dough.
• Leave it aside for 15-20 mins.
• Pinch a small portion of it and make into very tiny balls and arrange them on a kitchen napkin or on a plate.This process is bit time consuming to make in large portions.You can even roll the mixture into a 1/2 cm thickness thick chapati and use a knife or pizza cutter and cut them into very small diamonds.This saves lot of time.While rolling them into balls do not apply much pressure,if it is rolled too tight into a ball,there are chances that they might burst in oil.
• Meanwhile heat oil in a kadai for deep frying.Add the prepared balls(or diamonds) and deep fry them on low-medium flame until they are crisp and golden brown in color.Do not over load the kadai with more balls at once,deep fry them in small batches.
• Drain them in a kitchen napkin.

Store them in air-tight container.You can eat them as they are or you can also add them in various mixtures, Kara Pori, Sago mixture, Cornflakes mixture, Avarekalu mixture etc.

Notes:

1. Chiroti rawa(very fine variety of rawa also called as Holige rawa) makes these balls very crisp and also have nice texture.If you do not get it you can use normal rava,just pulse it in mixer for a couple of times and use it in the recipe.
2. You can reduce the amount of chili powder in the recipe and make them plain.
3. The addition of sesame seeds adds extra taste to it,so you can increase the quantity if you want.
4. These spicy palakayalu can be added in various varieties of mixtures like Kara Pori, Sago mixture, Cornflakes mixture, Avarekalu mixture etc.
5. In order to avoid them bursting in oil,do no roll them too tightly when rolling them into balls.

Check out other Diwali savouries in my blog here:

• Avarekalu Mixture | Hyacinth Bean Snack - Bangalore special 
• Chakli | Murukku -easy version
• Chekkalu/Thattai/Savory Rice Crackers
• Garlic Karasev | Lahsun Sev
• Karam Gavvalu - Andhra Special
• Mullu Murukku | Manugupoolu | Magizhampoo Murukku
• Oma Podi | Plain Sev | Senagapindi Karapusa
• Poha Chiwda
• Plain Ribbon Pakoda | Easy Ribbon Murukku
• Ribbon Pakoda | Ribbon Murukku | Nada Karasu 
• Sago Murukku | Saggubiyyam Murukkulu
• Spicy Sev | Kara Sev
• Spicy Palakayalu | Spicy Rice flour Balls
• Thenkuzhal | Thengolu | Thenkolalu Murukku 

Also check out the wide collection of Diwali Sweets Recipes and Payasam/Kheer Varieties.

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Easy Chakli Recipe | Mullu Murukku | Diwali Recipes

I have already posted two kinds of murukkus- Manugupoolu and Thenkuzhal Murukku recipes for this year Diwali.Today I am posting an easy version of Chakli(Murukku) which we(me and my mom) prepared along with the other goodies which I mentioned in this post.However all the murukku recipe ingredients look similar but a small variation in the method makes them completely different,so always better to check the recipe in detail before proceeding to make it.

Usually Chaklis are made with urad dal flour while few recipes call for urad dal flour and few use cooked urad dal paste.I would post the traditional Kai murukku(Chakli) recipe some time later.The chaklis that I am posting today would not be in white color like the ones which are made with urad dal,they turn slightly brown because of the addition of chickpea flour and roasted gram powder.this recipe works well with either roasted gram powder or chickpea flour.

 

I hope you all enjoyed my Diwali recipes like I did.I must mention a special thanks to my mom for making this happen,otherwise I don't think I could have ever imagined to post all these traditional recipes in my blog that soon.I bow to all my fellow bloggers who are able to manage to prepare and post all the festival goodies all alone.Let us get into this simple chakli recipe.

Check out other Diwali savouries in my blog here:

• Avarekalu Mixture | Hyacinth Bean Snack - Bangalore special 
• Butter Murukku | Benne Murukku
• Chakli | Murukku -easy version
• Chekkalu/Thattai/Savory Rice Crackers
• Garlic Karasev | Lahsun Sev
• Karam Gavvalu - Andhra Special
• Kodubale | Kodbale
• Mullu Murukku | Manugupoolu | Magizhampoo Murukku
• Nippattu | Nippat Recipe
• Oma Podi | Plain Sev | Senagapindi Karapusa
• Poha Chiwda
• Plain Ribbon Pakoda | Easy Ribbon Murukku
• Ribbon Pakoda | Ribbon Murukku | Nada Karasu 
• Sago Murukku | Saggubiyyam Murukkulu
• Spicy Diamond Cuts
• Spicy Sev | Kara Sev
• Thenkuzhal | Thengolu | Thenkolalu Murukku 

Also check out the wide collection of Diwali Sweets Recipes and Payasam/Kheer Varieties.

Easy Chakli | Mullu Murukku  Recipe:

Shelf life:up to 2 weeks

Ingredients:

3 cups  processed Rice flour

1/2 cup Bengal gram flour(Besan) or 1/2 cup Roasted gram powder*

1 tbsp Roasted gram powder*

2 tbsp white butter(I used Amul)

1 tsp Cumin seeds(or 1 tbsp Sesame seeds)

1 1/2 tsp Salt

Oil,for deep frying

Method:

• Mix rice flour,bengal gram flour and roasted gram flour together and sieve.
• Mix salt,cumin seeds,melted butter to the flour and mix well.

• Divide the flour into 2-3 parts equally.
• Mean while heat oil in the kadai for deep frying. 

• Sprinkle water to one part and prepare a thick dough.

• Use a single star disc(disc no-3 in the above pic) in a greased murukku maker and press the murukku slowly in circular motion to form a nice spiral like a chakli on a greased plastic sheet or on back of ladles.

• Slide them gently into hot oil and fry them over Medium-High flame until the bubbles vanish in the oil.
• Drain on to a colander to remove excess oil.

• Repeat the same process with all the dough.
• Let the murukkus come to room temperature and store them in air tight container.

You can serve them along with tea or munch when ever you want..I love to eat this with mango thokku which is a sweet and spicy pickle.

* Roasted gram powder: Grind Chutney dal(fried gram/roasted chana dal) in a mixie to a fine powder and use it in the recipe.

Notes:

1. Always use the processed rice flour for the murukku,ready rice flour is not suggested to make these kind of  murukkus.
2. If the murukku turns very hard to bite,it means the amount of hot oil you added to the dough is not enough.Add 1-2 tbsp more and make the next batch.
3. I used Roasted gram powder in the recipe,you can use either besan or roasted gram powder.Both works for this recipe.
4. If your murukku is hard it means the amount of fat(oil) is not enough in the dough.
5. If the murukku turns very oily it indicates that the amount of fat(oil) you added in the recipe is more.These are the indicative points which you should remember.as we do it in batched you can always rectify these mistakes in the next batch.
6. You can avoid cumin seeds in the recipe and make plain murukku as well.
7. These murukkus will be slightly in reddish color.
8. You can add 2 tsp Red chili powder while mixing the dough to make spicy chakli/murukku.

 

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