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Showing posts with label SNACK RECIPES. Show all posts
Showing posts with label SNACK RECIPES. Show all posts

October 16, 2019

Mini Besan Murukku Recipe – Kadalai Maavu Murukku - Small Murukku Recipe

Besan murukku / Kadalai maavu murukku recipe was in my try list since Gokulashtami/ Krishna jayanthi. So I tried this murukku as my first Diwali snacks recipe. I always have a love towards mini murukku/ small murukku since childhood. We call it as chinna murukku or kutty murukku in Tamil. When I was young, we used to buy mini kai murukku from a nearby snacks shop. Iam not so good in shaping mini kai murukku. So I tried this besan murukku in small size using star mould just like Udupi brand murukku. Basically my daughter Raksha doesn’t like big sized mullu murukku as it pricks the jaws while eating. When I made this mullu murukku in small size, she had it happily without any complaints. This bite sized murukku is so easy to eat and also appealing to our eyes. She took few for her school snacks box today to share with her friends. This shows the hit of this small besan murukku right??😊. Friends, do try this mini murukku for your kids and family during this Diwali and let me know how they liked it. Lets see how to make besan flour murukku / kadalai maavu murukku with step by step pictures.

Check out my other MURUKKU VARIETIES !

Mini besan murukku recipe / Kadalai maavu murukku


Mini besan murukku recipe / Kadalai maavu murukku

Besan murukku / kadalai maavu murukku in small size / mini murukku recipe



Cuisine: Indian
Category: Snacks
Yields: 40 small murukku
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Store bought rice flour - 1 cup
  • Besan flour - 1/2 cup
  • Melted butter - 1 tbsp
  • Hot oil - 1/2 tbsp (I used refined oil)
  • Red chilli powder - 1/2 tsp to 1 tsp (Adjust based on your taste)
  • Ajwain / Omam - 1/2 tsp
  • Black sesame seeds - 1/2 tsp
  • Hing / Asafetida - 1/4 tsp
  • Salt & water - as needed
  • Cooking oil – to deep fry murukku
HOW TO MAKE BESAN MURUKKU
  1. In a bowl sieve and mix besan flour, rice flour.
  2. Add ajwain, red chilli powder, sesame seeds, hing, melted butter, hot oil and salt.
  3. Mix well. Then add water gradually and make a smooth, pliable, slightly sticky dough.
  4. In the murukku press, keep the star mould and fill the dough.
  5. Heat oil and check the temperature. Press the small murukku in a sheet.
  6. Drop in hot oil and fry both the sides till bubbles cease. Remove in a tissue paper.
  7. Store in a box after murukku comes to room temperature. Stays good for 15 days. Enjoy !
BESAN FLOUR MURUKKU - STEP BY STEP PICTURES

  • In a wide bowl, place a sieve. Add rice flour and besan flour to it. Sieve them well.

  • Add salt, hing, ajwain, sesame seeds, red chilli powder , hot oil and melted butter. Mix well without water to spread the butter evenly with the flour.

  • Now add water gradually and make a smooth, pliable dough. Dough can be slightly sticky. If you add less water, murukku gets cut while pressing. So add right amount of water. Cover the dough with a plate till use. Do not dry the dough.
  •  

  • Take the murukku press and place the star mould or round mould with a single hole. Fill the murukku dough.  In a butter paper or polythene sheet, press the murukku. Make small sized murukku with one rotation as I did.

  • Heat oil in a kadai. Drop a pinch of dough and see if it comes to top immediately without changing in color. It indicates correct oil temperature.

  • Now drop kutty murukku one by one in oil. Beginners, slide the murukku in the corner of kadai to avoid splashing of oil. Cook 10 to 15 in one batch based on the quantity of oil. Cook in medium flame. Toss in regular intervals and cook both the sides till bubbles cease. Do not burn it. Cook patiently in correct flame. Remove & drain the oil in a tissue paper.

  • Store the murukku in a box after it cools down. Stays good for 15 days, enjoy !

Note

  • Adjust the quantity of red chilli powder as per your taste. Color of murukku depends on chilli powder. Skip if you don’t like to use it.
  • Do not over fry, it turns black. Cook in medium flame by tossing in regular intervals.
  • Do not add more butter. Oil may bubble. 

Try this small sized besan murukku and enjoy !
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October 10, 2019

Pavakkai Chips / Crispy Bitter gourd Chips – Karela Chips Recipe

Bitter gourd chips

 I learnt this crispy bitter gourd chips recipe from my MIL. During my recent visit to Salem, my MIL gave me some fresh , home grown bitter gourd (Pavakkai in Tamil, Karela in Hindi, Kākarakāya in Telugu, Hagalakayi in Kannada, Pāvaykka in Malayalam). She also suggested me to try this crispy pavakkai chips for Sendhil and Raksha. Usually pavakkai chips is made using besan flour, rice flour or Maida and corn flour. But I used wheat flour and rice flour as suggested by my MIL. It came out super crispy and tasty. We all loved it. It tastes less bitter as we are slicing the bitter gourd thinly and deep frying it. Also it stayed crispy for more than an hour. It is prepared without curd, maida or besan flour. If you want to avoid deep frying, you can bake them in an oven but taste varies. Friends, do try this crispy pavakkai chips and enjoy with sambar rice or as teatime snack !

Check out my white colored potato chips recipe, Raw banana chips and French fries too !
pavakkai chips

Pavakkai chips / Bitter gourd chips recipe


Pavakkai chips / Bittergourd chips recipe

Pavakkai chips recipe / Crispy bittergourd chips recipe



Cuisine: Indian
Category: Snacks recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS

  • Bitter gourd - 2
  • Wheat flour / Atta - 3 to 4 tbsp
  • Rice flour - 3 tbsp
  • Ginger garlic paste - 1 tsp
  • Red chilli powder - 1 tsp
  • Coriander seeds powder / Dhania powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Fennel seeds powder - 1/2 tsp
  • Salt - as needed
  • Water - to sprinkle
  • Cooking oil - to deep fry
HOW TO MAKE BITTERGOURD CHIPS
  1. Wash and slice bitter gourd thinly and take in a bowl.
  2. In that bowl mix wheat flour, half of rice flour, gg paste, spice powders, salt along with bitter gourd.
  3. Mix without water. Then sprinkle water slightly, coat the flour and bitter gourd.
  4. Rest for 10 minutes. Then add remaining rice flour, give a good mix. Set aside.
  5. Heat oil to deep fry. Drop each pieces separately and fry in medium flame till golden in color.
  6. Flip and cook the other side till crispy. Remove and drain in a tissue paper.
  7. Serve hot with sambar rice or as teatime snack.
BITTER GOURD CHIPS RECIPE - STEP BY STEP PICTURES
  • Wash and chop bitter gourd very thinly. Slicing thinly helps to remove bitter taste.
  • bitter gourd chips
  • In a bowl, take the sliced bitter gourd. Add wheat flour and half of the rice flour, salt, red chilli powder, dhania powder, garam masala powder, fennel powder, ginger garlic paste. Mix well.
  • bitter gourd chips
  • Sprinkle little water to coat the bitter gourd and powders. Rest for 10 minutes. Lastly add the remaining half of rice flour. Mix well and its ready to deep fry.
  • bitter gourd chips
  • Heat oil to deep fry. Drop a pinch of bitter gourd and check if it rises to the top immediately. Now sprinkle the bitter gourd pieces one by one in oil. Do not clutter them. Cook in batches of 10 to 15 nos. based on the quantity of oil in the kadai.  
  • bitter gourd chips
  • Cook in medium to high flame till it becomes golden in color on one side. Keep tossing in oil. Flip and cook the other side till there are few bubbles in oil. Cook till crispy and golden in color. It takes more time to cook. Do not wait for all the bubbles to cease completely. Chips may burn. Rmove at the right stage. Check for crispy taste. Add more wheat flour or rice flour if necessary. Mix and make chips. 

  • Remove the chips in a tissue paper and serve hot for crispy taste. You can serve with sambar / rasam rice or as tea time snack. This bitter gourd chips stays crispy for an hour if fried properly.

  • Enjoy !

Note

  • You can use besan flour instead of wheat flour but taste varies.
  • Deep fry the bitter gourd pieces by tossing it whenever needed and by adjusting the flame. It takes slightly more time to cook than other chips recipes.
  • You can fry in high flame too but keep tossing and stay nearby else  it will burn.
  • Color of this chips will be on the dark golden brown shade as we are using wheat flour.
  • Adjust the quantity of wheat flour and rice flour as per the size of bitter gourd.

Try this crispy pavakkai chips and enjoy !

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January 10, 2019

Vazhaipoo Cutlet Recipe – Banana Flower Cutlet Recipe – Vazhaipoo Recipes

vazhaipoo cutlet recipe
Vazhaipoo cutlet is an interesting deep fried snack prepared using vazhaipoo (banana flower in English) and cooked potato as the base ingredients. Recently I got a big banana flower from Salem. As usual I prepared Vazhaipoo usili and vazhaipoo dosa. Still I had a cup of leftover banana flower. So I tried this Vazhaipoo cutlet recipe for the first time. It came out so well with a soft interior and crispy exterior. No one could find out this cutlet is prepared with vazhaipoo. Even kids would love it. In this recipe, I have ground the cooked banana flower to a paste and added it with mashed, boiled potato. So the taste of vazhaipoo won’t be dominant. Anyone would love to eat it.  Raksha relished it with tomato ketchup. Friends, do try this vazhaipoo cutlet recipe for a change and enjoy. Ok, here you see banana flower cutlet recipe with step by step pictures.

If you are interested see my post on how to clean banana flower.

Check out my vegetable cutlet recipe, Paneer cutlet recipe, Mc Donald's style veg burger

Also check out my other vazhaipoo recipes below

Vazhaipoo kuzhambu

Vazhaipoo usili

Vazhaipoo poriyal

Vazhaipoo kootu

Vazhaipoo vadai

Vazhaipoo dosa

Vazhaipoo kola urundai

vazhaipoo cutlet

Vazhaipoo cutlet recipe / Banana flower cutlet


Vazhaipoo cutlet recipe / Banana flower cutlet

Vazhaipoo cutlet recipe / Banana flower cutlet recipe - An interesting, healthy snack recipe.



Cuisine: South Indian
Category: Snacks
Serves: 8
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes



INGREDIENTS
1 cup - 250ml
  • Vazhaipoo / Banana flower - 1.5 cups
  • Boiled potato - 2 (Big)
  • Big onion - 1 (finely chopped)
  • Crushed Fennel seeds - 1/2 tsp
  • Ginger garlic paste - 1/2 tsp
  • Red chilli powder - 1/2 to 1 tsp (adjust based on taste)
  • Garam masala powder - 1/2 tsp
  • Maida / all purpose flour OR rice flour - 2 tbsp (for binding)
  • Coriander leaves - finely chopped (to garnish)
  • Salt & water - as needed

  • Corn flour - 2 tbsp
  • Water - to make paste.
  • Bread crumbs - to coat the cutlet
  • Cooking oil – to shallow fry cutlets
HOW TO MAKE VAZHAIPOO CUTLET
  1. Wash and clean vazhaipoo. Cook in required water till soft.
  2. Drain the water and grind to smooth paste adding little water.
  3. Cook and peel the skin of potato. Mash it well.
  4. Heat oil in a kadai. Add crushed fennel seeds, chopped big onion and saute well.
  5. Add ginger garlic paste and saute till raw smell goes off. Then add ground vazhaipoo paste.
  6. Saute till water content is removed. Then add mashed potato, red chilli powder, salt and garam masala powder.
  7. Mix well and cook till it becomes a whole mass.
  8. If the mixture is too wet and watery, add maida for binding. Garnish with coriander leaves.
  9. Remove and let it cool. Make a thick paste of corn flour for dipping the cutlet.
  10. Make round or heart shaped cutlet. Dip the cutlet in corn flour paste.
  11. Coat in bread crumbs. Shallow fry both the sides in a kadai. Drain in a tissue paper.
  12. Serve with tomato ketchup.
METHOD - STEP BY STEP PICTURES
  • Pressure cook potato in required water. Peel the skin, mash well and set aside. Wash and clean the vazhaipoo florets by removing the black stamen (kalan). Chop roughly and cook in required water till soft. Drain the water and set aside. To make homemade bread crumbs, just grind the corners (brown part) of bread to a fine powder. Keep in a plate.
  • vazhaipoo cutlet recipe  vazhaipoo cutlet recipe

    • Grind the cooked vazhaipoo to a smooth paste adding little water (For variations, you can skip cooking and grind it raw). Heat oil in a kadai. Add crushed fennel seeds. Add finely chopped onion and saute till transparent.
    • vazhaipoo cutlet recipe
    • Add ginger garlic paste and saute till raw smell disappears. Add the ground vazhaipoo paste. Saute till its water content is absorbed.
      • vazhaipoo cutlet recipe
    • Add turmeric powder, red chilli powder, garam masala powder, salt and mashed potato. Mix well in low flame. Keep mixing till everything comes together like a dough. If there is wetness in the mixture, add some maida or rice flour to make a dough. Lastly add coriander leaves, mix well. Switch off the flame and let it cool down.
      • vazhaipoo cutlet recipe
      vazhaipoo cutlet recipe
    • In the mean time take corn flour in a bowl. Add some water and make a thick paste. Take bread crumbs in a plate.
    • vazhaipoo cutlet recipe
    • Now take the cooled cutlet mixture. Make round or heart shapes as you like. Dip one cutlet in corn flour paste. Immediately coat in bread crumbs. Arrange in a plate. Follow the same for remaining cutlets too.

    • Heat oil in a kadai to shallow fry the cutlets. Arrange 4 to 5 cutlets per batch. Cook in low flame till golden brown on one side. Flip the cutlet and cook the other side too. Remove in a tissue paper to drain the excess oil. Serve warm with tomato ketchup.Enjoy ! vazhaipoo cutlet recipe

    Note

    • Adjust the quantity of chilli powder as per the taste.
    • For variations, you can also add mashed vegetables along with potato.
    • Addition of maida or rice flour helps for binding cutlet dough.
    • You can dip in corn flour paste and bread crumbs twice to make super crispy exterior.
    • If you are conscious about oil, you can just cook the cutlet in a dosa pan with little oil.

    Try this interesting, healthy vazhaipoo cutlet recipe and enjoy !
    Banana flower cutlet
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    November 3, 2018

    Pottukadalai Murukku Recipe – Easy Murukku With Roasted Gram Flour

     Pottukadalai murukku / roasted gram flour murukku recipe is a simple, easy and instant murukku recipe that is usually prepared for Diwali and Krishna jayanthi /Gokulashtami. It comes out super crispy, crunchy with soft and melt in mouth texture. It can be prepared easily and quickly with store bought rice flour / Idiyappam flour (arisi maavu), roasted gram flour (pottukadalai maavu) and butter/ hot oil. As murukku with roasted gram flour is less flavorful when compared with urad dal ones, we can add ajwain/ Omam, red chilli powder, hing for enhanced flavors and taste. I learnt this simple murukku recipe from my neighbor Divya.  Recently I shared a picture of this murukku along with sweet boondi and mysore pak in my Instagram page too. We all loved it especially the smell of ajwain in this murukku. Usually I add cumin seeds /jeeragam or sesame seeds / ellu. I never knew ajwain can be added too. So when my neighbor shared her mom’s recipe, I tried it instantly. It was so good, soft and melted in mouth.  Raksha liked this murukku more than my Chettinad thenkuzhal as it was prepared without butter and slightly hard to bite. For variations you can skip red chilli powder to make white colored murukku. Remember pottukadalai murukku absorbs some oil when compared with urad dal murukku. Ok, lets see how to make super easy and quick pottukadalai murukku recipe with step by step pictures.

    Check out my 15 murukku varieties too !

    Pottukadalai murukku recipe - Roasted gram dal murukku


    Pottukadalai murukku recipe - Roasted gram dal murukku

    Simple and easy pottukadalai murukku recipe with step by step pictures.



    Cuisine: South Indian
    Category: Snacks
    Serves: 12 nos.
    Prep time: 5 Minutes
    Cook time: 5 Minutes
    Total time: 10 Minutes



    INGREDIENTS
    1 cup - 250ml
    • Store bought rice flour / arisi maavu - 1 cup
    • Roasted gram flour / Pottukadalai maavu - 1/4 cup
    • Melted butter - 1/2 tbsp (levelled)
    • Ajwain / Omam - 1/2 tsp
    • Black sesame seeds - 1/2 tsp
    • Red chilli powder - 1/2 tsp (optional)
    • Salt & water - as needed
    • Cooking oil - to deep fry murukku
    HOW TO MAKE MURUKKU
    1. Grind 1/4 cup pottukadalai and measure 1/4 cup powder from it.
    2. In a bowl, sieve rice flour, roasted gram flour.
    3. Add salt, red chilli powder, ajwain, sesame seeds and melted butter.
    4. Mix well to spread butter in the flour. Add required water and make a slightly sticky dough.
    5. Fill murukku press with dough and squeeze in hot oil. Deep fry both sides till bubbles cease.
    6. Remove and drain in a paper towel. Store in a box after cooling down.
    7. Stays good for 10 days.
    METHOD - STEP BY STEP PICTURES
    • Take 1/4 cup of pottukadalai / roasted gram flour and grind to fine powder. You will get around 1/3 cup of powder after grinding. So measure 1/4 cup of powder from it and set aside.

    • In a wide plate bowl, sieve store bought rice flour, 1/4 cup pottukadalai powder. Add salt, red chilli powder, sesame seeds, ajwain and melted butter. Mix well to spread the butter in the flour.

    • Sprinkle required water and make a smooth, slightly sticky dough. If the dough is dry, murukku gets cut while pressing. So make the dough slightly sticky so that making shapes would be easy.

    • Fill the murukku mould with the dough. Cover the remaining dough with a wet cloth to avoid drying. Take 3 holed or single holed mould. I used murukku mould with 5 holes.

    • Heat oil to deep fry. Check the oil temperature by dropping a pinch of dough. If it rises to the top immediately, heat of the oil is perfect. Now squeeze the murukku in circular motion in the oil directly OR press murukku in a greased ladle or butter paper ( I used oil wrapper). Drop in the hot oil. Do not disturb for a minute. Cook in medium flame.

    • Flip and cook both the sides till bubbles cease. No problem if there are one or two bubbles. Remove and drain in a tissue paper. Store the murukku after it cools down. Keep in an air tight box and enjoy. It stays good for 10 days. 

    • Enjoy !

    Note

    • For variations, you can use 1.5 tbsp of hot oil instead of butter.
    • Do not increase the quantity of butter. Murukku may disperse in oil.
    • If dough breaks while pressing murukku, add little water to the dough and make it slightly sticky. It will help.
    Try this easy, yummy, crunchy pottukadalai murukku for Diwali and enjoy !


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    October 29, 2018

    Chettinad Thenkuzhal Murukku Recipe - White Thenkuzhal Murukku

    Chettinad thenkuzhal recipe
    Chettinad style thenkuzhal murukku recipe was in my try list for years. Recently I had a 2 days trip to Karaikudi, Pillayarpatti and Kundrathur. I visited Karaikudi just to enjoy Chettinad special food. We stayed in Chidambara vilas, heritage resort and had a good time exploring places in Karaikudi. I had Chettinad special vegetarian lunch at The Bangala and enjoyed their food thoroughly. I went to the most popular Soundaram aachi snack shop and bought all the snack items worth Rs.1500. Among the snacks I tasted, I loved this Chettinad thenkuzhal and seepu seedai. I couldn’t meet Soundaram aachi but I got the recipe and details from the workers. I came to know Chettinad people use IR20  C. R Pachai arisi (Cut vellai pacharisi) for making this thenkuzhal/murukku. They add ghee and roasted urad dal powder to the processed rice flour and make this thenkuzhal. They use a 3 holed murukku mould for shaping it. I enquired them and bought the same from shops in Koppudai Nayaki amman temple street( Bazaar street) in Karaikudi. Here is collage of pictures of  IR20 raw rice, thenkuzhal murukku press, Soundaram snacks shop and their products. But I did not try Soundaram aachi's recipe instead I followed the authentic Chettinad thenkuzhal murukku recipe without butter or ghee and tried it.







    I referred Solai aachi's thenkuzhal murukku maavu post for the ratio of raw rice and urad dal. Murukku came out super white in color even without using Vanaspati, butter or ghee. Generally Chettinad people make murukku maavu by grinding raw rice and roasted urad dal. They just wash the rice, dry under the shade for a day. Dry roast the urad dal till hot and grind both rice and dal in a flour mill. They store this murukku maavu and make thenkuzhal whenever needed. As we are not using butter or ghee, this murukku would be crunchy and slightly hard to bite. It doesn’t have a melt in mouth texture. You should have a strong teeth to munch this murukku😀. Its taste will remind the olden days thenkuzhal recipe which our granny's used to make without butter. To make soft murukku, you can add melted butter or ghee but the color of this murukku may change. Finally its your choice of making this murukku with or without butter. Similarly you can try the same recipe with store bought idiyappam flour but results may vary slightly.  Friends, do try this easy, yummy Chettinad thenkuzhal recipe for this Diwali and enjoy ! Lets see how to make Chettinad murukku recipe with step by step pictures.

    Here is a collage of our stay at Chidambara vilas, heritage resort along with its Chettinad special breakfast.
    Chidambara vilas, Karaikudi

    Chettinad thenkuzhal murukku recipe

    Chettinad Thenkuzhal Recipe


    Chettinad Thenkuzhal Recipe

    Chettinad Thenkuzhal Recipe - White murukku recipe without butter or ghee.



    Cuisine: Chettinad
    Category: Snacks
    Serves: 15 nos.
    Prep time: 180 Minutes
    Cook time: 5 Minutes
    Total time: 185 Minutes

    1 cup - 250ml
    • Raw rice / Pacharisi ( IR20 ) – 1 cup ( Maavu arisi)
    • White urad dal – 1/4 cup + 1 tbsp
    • Salt – as needed
    • Ghee – 1 tbsp (Optional, I dint use)
    • Water – to knead the dough
    HOW TO MAKE CHETTINAD THENKUZHAL
    1. To make Chettinad thenkuzhal murukku maavu, wash and soak raw rice in water for one hour.
    2. Drain the water completely. Spread in a white cloth. Dry under the shade for one day or two.
    3. After the rice is completely dry, grind to a fine powder. Sieve and set aside.
    4. Dry roast white, round urad dal without changing its color till hot. Powder and sieve it.
    5. Add to rice flour, salt, asafetida, melted ghee(If using) and mix well. Add the required water.
    6. Make smooth dough. Heat oil to deep fry. Press and shape the murukku. Drop in oil.
    7. Deep fry both sides till bubbles cease. Remove from oil, drain and store in a box.
    8. Chettinad thenkuzhal is ready. It stays good for a month.
    CHETTINAD THENKUZHAL RECIPE - STEP BY STEP PICTURES
    • Lets prepare Chettinad thenkuzhal murukku maavu as a first step. For this, wash the maavu pacharisi (IR20 raw rice) and soak in enough water for one to 2 hours. Drain the water and spread the soaked rice in a cotton cloth under shade for one day based on the weather.  Do not dry under the sun. Rice should become completely dry. Alternately you can just roast the rice till puffy and grind the rice.
    • Chettinad thenkuzhal murukku
    • After the rice is dry, grind in a mixie to a fine powder. Sieve in a wide plate and grind the coarse ones again till smooth. Repeat until all the rice is ground finely.
    • Chettinad thenkuzhal murukku  Chettinad thenkuzhal murukku
    • Dry roast white, round urad dal until hot. Roast it patiently without changing the color. Murukku doesn’t come out white if you roast the dal till golden brown in color. Keep mixing and tossing the dal. When the dal becomes hot, remove from the flame and let it cool down.
    • Chettinad thenkuzhal murukku
    • Grind to a smooth powder. Sieve and add to rice flour. Add salt, hing and melted ghee(if adding). Mix well. Then add required water and make a smooth dough. No problem if the dough is slightly sticky.

    • Fill the murukku press with the dough ( I sealed 2 holes with a cello tape inside and outside). Heat oil to deep fry. Drop a pinch of dough and check the oil temperature. Keep the flame low to medium and squeeze the murukku over the oil directly OR press the murukku in a greased ladle or a sheet as shown in the picture. Then drop in hot oil. You can put 3 to 4 murukku per batch. Cook both sides by flipping it. Cook till bubbles cease completely.
    • Chettinad thenkuzhal murukku
    • Murukku remains white in color if you fry in medium flame by tossing whenever needed. If you have used ghee in the dough, color may change slightly. Remove the murukku from the oil. Drain in a paper towel. Repeat the same in batches. Chettinad thenkuzhal is ready. Cool down the murukku and store in a box. It stays good for a month.
    • Chettinad thenkuzhal murukku
      Enjoy !

    Note

    • You can wash the rice, dry under shade and grind in a mill else dry roast the rice till puffy and then grind it. Both works well.
    • Ratio of rice and urad dal is 2.5 :1. Some recipes use 3:1 too.
    • Addition of ghee or butter helps to give soft texture to the murukku but color may not be pure white.
    • If you feel the oil has become too hot, you can switch off the flame and cool down the oil. Then make the next batch.

    Chettinad thenkuzhal murukku is ready to enjoy ! Try this for Diwali and share your feedback with me.

    Chettinad thenkuzhal murukku


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