Ok ,coming to the ingredients required:
- Processed Rice flour - 2 cups
- Roasted & ground urad dal flour OR Fried gram dal powder/ Pottukadalai powder – 1/4 cup
- Fried gram dal/Pottukadalai – 1/4 cup ( more or less depends on u)
- Warm Cooking oil /Butter – 1.5 tbsp
- Pepper powder OR Red chilly powder – 1 tsp
- Salt & water – as needed.
- Chopped curry leaves – a few
- Oil – for deep frying..
- Take a wide mouthed bowl and Mix all the items with little water & required salt to make a dough ..
- Take a polythene sheet greased with oil.Make small balls with the dough.
- Pat it to make a round shaped thattu vadai on the sheet...(Its better to use a round shaped mould for proper size & shape ).
- Heat Oil in a wok and deep fry on both the sides in medium flame till hiss sound ceases...
- Store in an air tight container and enjoy munching !!
Instead of adding fried gram dal , u can also use 1.5 hour soaked channa dal..
U can also prick the thatti using a fork before frying to ensure proper cooking..I don't do that though..
- Processed Rice flour – 1 cup
- Dry roast & Ground Urad dal powder – 2 tbsp
- Butter / Hot cooking oil – 1 tbsp
- Omam / Ajwain OR Black sesame seeds – 1 tsp
- Salt & Water – as needed
- Mix everything in a bowl with required water & salt to make a dough.
- Take the dough in the murukku maker with single star mould in it and press in the hot oil .
- Deep fry on both the sides and store it in an air-tight container.
TRIED & TASTED
Snake Gourd Kootu
I tried snake gourd kootu from Pavithra’s blog.I started making it regularly..We like it very much..Thanks a lot Pavithra…U can find the recipe here..
|Rice flour: |
Brown rice flour is of great importance in Southeast Asian cuisine. Also edible rice paper can be made from it. Most rice flour is made from white rice, thus is essentially a pure starch, but whole-grain brown rice flour is commercially available.
White rice is the name given to milled rice that has had its husk, bran, and germ removed. This is done largely to prevent spoilage and to extend the storage life of the grain. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance.
The polishing process removes important nutrients. A diet based on unenriched white rice leaves people vulnerable to the neurological disease beriberi, due to a deficiency of thiamine (vitamin B1). White rice is often enriched with some of the nutrients stripped from it during its processing. Enrichment of white rice with B1, B3, and iron is required by law in the United States.
At various times, starting in the 19th century, many have advocated brown rice or wild rice as healthier alternatives. The bran in brown rice contains significant dietary fiber and the germ contains many vitamins and minerals.This is in contrast to the traditional view of brown rice, where it was associated with poverty and famine.
Rice flour (also called Mochiko,in Japanese and Pirinç Unu in Turkish) is a form of flour made from finely milled rice.
Rice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained. The raw rice is then ground to form rice powder, also known as rice flour. The rice flour is used in making neer dosa, golibaje (Mangalore bajji), and rotti. The flour is mixed with flours of wheat, millet, and other cereals to make manni, a kind of baby food. Sometimes cut dried fruits or dried vegetables are added for flavour and more nutrients. This is commonly used in the districts of Dakshina Kannada, Udupi of Karnataka, India. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant.
Many dishes are made from the use of rice flour, including rice noodles and desserts like Japanese mochi and Filipino cascaron.
Omam / Ajwain:
Omam (Ajwain) is used to make a special food called the 'omapodi'. It is also mixed in several snacks of north and south India. Omam is used to cure digestive problems in children and adults. Omam is also mentioned in ancient Tamil literatures.
It is also traditionally known as a digestive aid and an antiseptic.
Ajwain is often confused with lovage seed; even some dictionaries mistakenly state that ajwain comes from the lovage plant. Ajwain is also called 'Owa (ओवा)' in Marathi, "vaamu" or Oma in Telugu, "omam" (ஓமம்) in Tamil, "ajwana" in Kannada, "ajmo" (અજમો) in Gujarati, "jowan" in Bengali, "jwanno" in Nepali, "asamodagam" in Singhalese and "xiang zhu la jiao" (香著辣椒) in Chinese.
Fried Gram :
India is the world’s largest agricultural country and agro-oriented industry has always been the thrust area of our country. Among several agricultural crops, Bengal Gram occupies a pride of place in millions of homes across the country. Bengal Gram is widely cultivated in several parts of India, Australia and other tropical regions.
Bengal Gram adds a special flavour and taste to many Indian foods like dhall, curry, ready mix, snacks etc.
Fried Gram is the main product processed out of Bengal Gram as raw material. It is commonly used in several South Indian side dishes for breakfast and snacks. It is also used as a thickening agent. Since Fried Gram has a rich protein content, it is also used in health products and drinks.
India, especially Southern States, requires large quantity of fried gram. Though the requirement to a large extent is met by the unorganized cottage sector, there is no guarantee for consistent quality and supply on a regular basis. Moreover, the manufacturing process was highly manual and no proper equipment and processing system was evolved.
Obviously the industry was waiting for someone to take the lead. Someone to set the pace and give it a new leash of life.