Showing posts with label murukku varieties. Show all posts
Showing posts with label murukku varieties. Show all posts

Friday 29 November 2019

THATTAI|THATTU VADAI|THATTU MURUKKU



தட்டுவடை/தட்டை
Thattai is an authentic snack of Tamilnadu to celebrate the festival occasions. It is available throughout the year in almost all snack stalls.

Ingredients:

Store-bought Raw rice flour 250 gms
Fried gram 100g
Dried Red Chillies 3 pcs
Salt 1/2 tsp
Asafoetida one pinch
Curry leaves 25+10 torn curry leaves
Chana dal 2 tsp
Water to knead
Groundnut OIl/any oil you prefer: 400 ml
Hot Oil @deep fry temperature 1 Tbsp

Cooking Time: 30 minutes
Yield 35 Thattais

Procedure:

Wash and soak chana dal  in little water for 30 minutes
Dry roast the raw rice flour on low to medium heat without changing its colour for a while.
Set aside.
Grind the fried gram, red chillies to a fine powder.
Add some (25)curry leaves and run the mixie for a second.
In a mixing bowl, add roasted raw rice flour, ground fried gram contents, asafoetida, salt, 10 torn-curry leaves.
Mix to combine.
Add water little by little and knead the contents to form a soft non-sticky dough.
Make a small pit in the centre and add hot oil 1 tbsp @deep-fry temperature
Apply a few drops of oil over the dough to prevent dryness.
Make equal sized gooseberry sized balls.
Take a square size Aluminium foil and smear with oil.
Place the ball on aluminium foil and cover it and press gently using a bowl.
Open the foil and flatten into a thin disc using your fingers.
Make 9-10 discs on aluminium foil-squares.
Heat the oil to a deep-fry temperature.
Once the oil reaches the deep fry temperature, reduce the heat to low-medium level.
Now remove the discs one by one and lower them into the hot oil carefully, one by one.
Let them deep fry until the oil bubbles subside.
Collect them and place on oil absorbent paper.
Crispy and crunchy Thattais are ready to be served.

Wednesday 2 August 2017

POTATO MURUKKU

There are so many versions of this famous south Indian snack called as MURUKKU.

Here is the interesting version of preparation of murukku using potatoes.

It can be done with very few ingredients such as cumin seeds, ajwain seeds, pepper powder, salt, potato boiled and peeled, raw rice flour and asafoetida.

Easy to make!

Let us move to the preparation method using necessary ingredients.

Ingredients:

Potato big size one
Raw rice flour two cups
Asafoetida one pinch
Pepper powder one spoon
Ajwain seeds one spoon
Cumin seeds one spoon rubbed
One spoon of oil (optional)
Salt to taste
Water required
Sesame oil to deep fry

Procedure:

Wash the Potato and pressure cook it for three whistles.

Set aside to cool down.

Peel off the potato and chop it.

Blend the potato with half a cup of water. 

Take two cups of raw rice flour, ajwain seeds, asafoetida, rubbed cumin seeds, salt, pepper powder and required water.

Transfer the blended potato to the remaining ingredients and knead into a non-sticky mass.

Heat the oil to the required temperature.

Fill the Murukku press with a portion of mass and squeeze into spirals in the oil directly.

Utmost Care should be taken to fry the murukku in the oil.

Repeat the process until the entire mass exhausted.

Now, the crispy and flavourful potato murukku is ready to enjoy with the rainy evenings.😊😍
















Featured post

IRRESISTIBLE CARROT MASAL STIR FRY

Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...