Uppu Cheedai

Once again after a long break...This time with a interesting recipe of non bursting cheedai... Generally many are quite afraid to make cheedai as it might burst... I will share my secret recipe which doesn't burst... I make this every year for Gokulashtami/Janmashtami... 

Ingredients:

Rice Flour - 2 cups
Urad Dhal Flour (Roasted and ground) - 1 tbsp
Salt -1/2 tsp
Asafoetida -1/4 tsp
Till - 1 tbsp
Jeera - 1 tbsp
Coconut water -1/2 cup
Grated Coconut - 1 tbsp
Butter - 1 tbsp
Oil - to fry

How to make:

1. Mix all the dry ingredients and keep in microwave for a minute. In case microwave is not there, roast in sim flame for 2 mins. 

(Pls note: the colour should not change)

2. Add butter and mix gently. Sprinkle coconut water little by little and mix. Make into dough (just enough to roll into balls).

(You can add 1-2 tbsp water if required)

3. Roll into small roundels. Don't try to make perfect roundels. 

4. Heat oil in a kadai, drop the balls gently in the oil and fry in sim flame. Remove it, while the colour is changing from golden brown. Normally takes 6-8 mins. 

Thengapal Murukku

This is one more post which was pending on my list for a long time. I had made this for last Diwali, clicked this pic while i was making one side. Since then somehow this recipe got skipped. The coconut milk in this thengapal murukku gives a unique mild subtle taste to it. 

Ingredients:

Rice Flour - 2 Cups

Urad Flour - 1/4 Cup

Salt - 3/4 tsp

Asafoetida - 1/2 tsp

Jeera - 1 tbsp

Butter/Ghee - 1 tbsp

Coconut milk - 1 Cup

Oil - for frying

How to make:

1. Mix all the dry ingredients in a bowl and, the butter to it  and mix well.

2. Add coconut milk little by little make a soft dough. Stuff the dough in the murukku kuzhal and in a plastic sheet grease it with oil, and squeeze out the dough to make small small murukku.

3. Once the oil is hot, drop each murukku into the oil slowly. Fry in medium heat for 8-10 mins. Keep turning side every 2-3 mins, so that both sides are well cooked. 

P.S: If the oil is very hot, it will turn brown.... So make sure you cook in medium low heat so that the colour is retained.....

Ribbon Pakoda

This is another snack item which is usually made during festival days... But you can make it just like to have it as tea time snack.... its quite easy to make....

Ingredients:

Rice Flour - 2 Cups

Urad Flour - 1 tbsp
Besan Flour - 2 tbsp

Salt - 3/4 tsp

Asafoetida - 1/4 tsp

Chilli powder- 1 tsp

Butter - 1 tbsp

Water - 1 Cup

Oil - for frying

How to make:

1. Mix all the dry ingredients in a bowl and, the butter to it and mix well.

2. Add water little by little make a soft dough. Stuff the dough in the murukku kuzhal with Ribbon (straight line) nob and press it over hot oil to make ribbon like pattern.

3. Fry in medium heat for 8-10 mins.Cook until both sides are well cooked. If the oil is very hot, it will turn brown faster.... So be cautious.

Thenkozhal Murukku

These days many don't make these types of snacks at home because you get everything in shop.... But its always better when it is made at home because we know what ingredients we use,  and of course when it is made in fresh oil, its hygienic too..

 

 

 

Ingredients:

 

Rice Flour - 2 Cups

Urad Flour - 1/2 Cup

Salt - 3/4 tsp

Asafoetida - 1/2 tsp

Jeera - 1 tbsp

Sesame (Till seeds) - 2 tsp

Butter - 1 tbsp

Water - 1 Cup

Oil - for frying

 

How to make:

 

1. Mix all the dry ingredients in a bowl and, the butter to it  and mix well.

 

2. Add water little by little make a soft dough. Stuff the dough in the murukku kuzhal and press it over hot oil to make small murukku.

 

3. Fry in medium heat for 8-10 mins. Keep turning side every 2-3 mins, so that both sides are well cooked. If the oil is very hot, it will turn brown.... So make sure you cook in medium low heat so that the colour is retained.....