ANOTHER RICE CRACKER VARIETY OR MURUKKU🔗

Ingredients

Clean one padi rice and wash it well. Drain the water well. Grind it in the stone grinder. Remove the husk from the rice flour by sieving it. Fry Urad dal and the rice husk separately until golden brown. Mix both in a vessel and grind it to flour. Then mix it with the above stone ground rice flour.

Add crushed sesame seeds, cumin seeds to the rice flour mixture. Dissolve asafoetida in water and mix it in the flour.

Add 1/8 padi water to 2 palam salt. Add the dissolved salt water into the rice flour mixture and knead tightly. Then spread a cloth and take a ball of the kneaded flour. Take 8 or 9 number hole machine and lengthen the kneaded flour into a long wire and twist it like a rope and make 4 or 5 circles while twisting the flour like a rope. When you reach the inner circle leave a space of the width of your palm. There should be an empty space of your palm size inside the circle. Make this with the rest of the kneaded flour. This is to prevent the rice cracker from bursting while you fry it in ghee or oil. Fry the murukku one by one in ghee or oil until slightly reddish in colour.

You can even knead the rice flour with coconut milk or water.

LADDUS

Boligal

BHAJJIS, BONDAS AND PAKODAS

SALTED CHEEDAI

Repeat the recipe 348 and add salt, crushed sesame, jeera and asafoetida. Add grated coconut 10 palam and knead it with enough water. Make small sized balls (slightly bigger than a pea size) Spread a cloth and keep all the balls separately without touching each other. Dry it in the air. Fry 20 to 30 balls in ghee or oil until slightly red in color. Repeat this procedure for the rest of the flour also.

BESAN BHAJJI ( PAKODAS)

Take a vessel and add either milk, sour curds or water to Bengal gram flour. Add only one of the three ingredients and mix it until it is smooth. Crush salt, cumin seeds, pepper and add ghee to the batter. Dissolve asafoetida 4 small pinch in water and add to the batter.

Mix red chillie powder along with finely cut fresh coriander leaves to the paste. Add either milk, sour curds or water again to loosen the paste. Knead well. Take a gooseberry sized amount from the kneaded flour and fry it in ghee or oil little by little. Remove when golden brown.

Instead of Chana dhal flour, Wheat flour or Urad dal flour can be added.

Tender raw banana, snake gourd, bottle gourd and brinjal can be cut in round shape, smeared with salt and chillie powder, dipped in the flour paste and fried in oil until cooked.

Cut the edges of tender snakegourd and cut them in circles and set aside in a leaf.

Sprinkle powdered salt and red chillie powder on top of the snake gourd.

Mix Bengal gram flour to 3/16 pure water. Add powdered salt, cut green chillies, and finely cut coriander leaves to the flour. Squeeze the juice of 2 lemons into the flour mixture. Take the cut snake gourd, dip it in the flour mixture and fry it in oil or ghee until slightly red and cooked.

Wheat flour or Urad dal can be used instead of Chana dal flour. Instead of snake gourd, raw banana, brinjal, cucumber, and bottle gourd can be used. Also these bhajjis can also be made without using vegetable. Just plain flour mixture can be fried as bhajjis.

MIXED DAL BONDA (PAKODAS)

Ingredients

Bengal gram/chana dal - 1/8 padi

Moong dal/yellow lentils - 3 palam

Black gram/urad dal - 1 and ½ palam

Soak Bengal gram, Yellow lentils and Black gram in water. Drain the water after it is soaked well. Grind it in the stone smoothly. Add water and follow 351 recipe. Add salt, chillies, coriander leaves, lemon juice and make bhajjis by frying them in oil or ghee.

Onion, green chillies, ginger and fresh coriander leaves. Cut the edges of onions, remove the stem of green chillies, scrape the skin of ginger, cut the stem of coriander leaves and finely cut all the above ingredients. Put them in a coated vessel which is wide mouthed.

Add solidified ghee to the ingredients and press well with the palm of the hand and knead well until the ghee melts and becomes frothy.

Mix rice flour and Bengal gram flour to the mixture.

Dissolve salt 1 palam in 1/16 padi water. Add to the flour mixture. Add another 3/16 padi water and knead the mixture well.

De-skin the cashewnuts, cut finely and add to the flour mixture.

Heat ghee 7 and ½ palam in a pan. Take betel nut sized amount from the flour and fry it in the ghee. Turn these balls three times at least in a minute with a sieved ladle. Set the ladle aside. Repeat this procedure for the rest of the mixture.

Boil the potatoes, remove the skin and cool them. Place them in a coated tray along with wheat flour and roasted Bengal gram flour. Grind green chillies, fresh coriander leaves, ginger, garlic and grated coconut and add it to the potatoes and flour.

Soak almonds in hot water, slice them and add it to the ingredients. Remove the skin of onions, slice them finely and saute them in ghee. Add this too to the potatoes. Fry green chillies and coriander seeds in oil and add cloves, cardamom and cinnamon to it. Mix it with the potatoes and other ingredients in the tray. Add salt and curds and knead everything together. Make lemon sized balls out of it.

Heat ghee in a pan and add 3 or 4 balls and cook them accordingly. Before serving, these balls can be cut into 4 or 5 pieces and 2 or 3 lemons can be squeezed on it.

Soak Bengal gram, black gram and yellow gram and drain the water. Put it in the grinder by adding salt to it. Them remove the ground dals into another container. Grind red chillies, green chillies and fresh coriander leaves to a fine paste and mix it well with the flour. Add little water to smoothen the flour.

Boil ghee or oil in a pan. Take a sieved ladle and keep the ladle to the centre of the pan. Take some ground flour and bring all the fingers together like a cup and press the flour into the ghee. By doing this the flour will fall like pearls inside the ghee pan. This is called Boondi. Take another ladle and turn the boondis and remove when done. Repeat the procedure until all the flour is done.

Add powdered cumin seeds and powdered pepper pods to rice flour and Bengal gram flour.

Dissolve salt in water and add to the above flour and mix well. Boil ghee or oil in a pan. Take a sieved ladle and keep the ladle to the centre of the pan. Take some flour and bring all the fingers together like a cup and press the flour into the ghee. By doing this the flour will fall like pearls inside the ghee pan. Take another ladle and turn the boondis and