KAI MURUKKU

INGREDIENT

Raw rice flour 1 cup
Deep roasted urid daal powder 1 tsp
Hot melted ghee 1 table spoon
Salt as per taste
Cumin seeds
Water to make very soft dough
Asafoetida 1/2 tsp

METHOD

Mix rice flour ,urid dal powder salt cumin seeds, asafoetida and mix well..Heat the ghee and pour it on the mixed flour, Mix thouroughly and add water slowly and  knead it to a very soft dough.
In a sheet of newspaper make muruku using finger. Let it dry for 5 min.Slowly remove the murukku from the paper using a laddle and gently transfer it to pre heated oil and fry in medium flame till the oil stops bubbling
Strain to remove excess oil and store it in an air tight container

MULLU MURUKKU

INGREDIENT
Rice flour 2 cups
Roasted gram daal haf cup
Green gram daal half cup
Salt as per taste
Asafoetida
Ghee 2 tablespoon
Water for kneading the dough
Cumin seed 2 tsp

METHOD

Sieve the rice flour.Grind the daal together to a fine powder and sieve.Mix it with rice flour.Add salt, asafoetida,cumin seeds,hot melted ghee.Mix evenly with all these ingredient.
Take that much portion of the flour as will be sufficient in filling in the murukku press mould. Add enough water to make a smooth dough.Press the dough using star plate in a plastic paper or greased plate. immediately transfer it to the pre heated oil .Let it fry in medium flame. Remove when done to golden brown and strain the excess oil and store in  a air tight container.

UPPU SEEDAI

UPPU SEEDAI

INGREDIENT

RAW RICE POWDER - 1 CUP
ROASTED URID DAL POWDER -1 TSP
BUTTER - 3 TSP
SESAME SEED -2 TSP
SALT HALF TSP
WATER - AS PER REQUIREMENT
COCONUT 4 TSP
HING POWDER A PINCH
OIL FOR FRYING

METHOD

SOAK THE RICE FOR HALF AN HOUR AND GRIND IT TO A SMOOTH POWDER.. SIEVE THE FLOUR.
ROAST THE URID DAL TILL GOLDEN BROWN AND GRIND TO SMOOTH POWDER AND SIEVE
ROAST THE FLOUR IN A KADAI WITHOUT CHANGING THE COLOUR OF THE FLOUR TILL THE MOISTURE IS REMOVED COMPLETELY. LET IT COOL . SIEVE THE FLOUR TO AVOID LUMPS..
TAKE ONE CUP OF THE FLOUR ADD URID DAL BUTTER , SESAME SEED, GRATED COCONUT (COCONUT CAN BE GRINDED WITHOUT ADDING WATER AND ADDED TO THE FLOUR), SALT AND HING AND MIX WELL
ADD WATER SLOWLY AND KNEAD WELL TO MAKE A SOFT DOUGH.
MAKE VERY SMALL BALLS OUT OF THE DOUGH AND DEEP FRY IN MEDIUM FLAME TILL GOLDEN BROWN.

THATTAI

THATTAI

INGREDIENTS:

Raw rice flour 3 cups [1 cup=200 ml approximately]
Butter 50 gms
Salt AS per taste
Sesame seeds 3 tsp
Coconut 1/2 cup
coconut oil 10 gms
Bengal gram dal a hand full
Asafoedita 1 tsp
Water to prepare dough
Oil for deep frying

METHOD:

Soak rice in water for half an hour and dry it in a cloth for half an hour.

When still damp grind in the mill to a fine powder.

Sieve the flour and just fry it in kadai to remove the excess dampness in the flour if any.

Sieve the flour again.

To this flour add butter,salt, coconut, sesame seed, gram daal, asafoedita and mix well.

Add water and make a soft dough out of it.

Apply little coconut oil in the palm of our hand and take a lemon sized ball of the dough and pat it like a small circle

Transfer it into the hot oil .

At a time 10 to 15 thattai can be put in the oil

Remove after the oil has stopped to bubble.

Tasty thattai is ready.