How To Make Caramel Popcorn Recipe On the Stove With White Sugar - Popcorn Without Corn Syrup/ Brown Sugar

Caramel popcorn is our favorite go to snacks in theater and malls. Usually I buy and make readymade salted popcorn at home. But caramel popcorn and masala popcorn were in my try list for long time. Recently I tried this homemade caramel popcorn on the stove with white sugar using few packets of Act 2 popcorn. I have always thought making caramel popcorn at home is difficult as it needs brown sugar, corn syrup and its mandatory to be baked in an oven.

But all my thoughts went wrong when I came across this recipe in Cooking Shooking YouTube channel. This is one of the best caramel popcorn recipe. Its an easy to make, stove top caramel popcorn recipe without using brown sugar,  corn syrup and oven. All you need is sugar, butter and vanilla essence.  Its a 3 ingredient caramel popcorn recipe. Though its my first attempt, it came out so well, crunchy and perfectly sweet in taste. My house was completely filled with the aroma of caramelized sugar mixed with vanilla flavor which was so good.

Above all, this recipe doesn’t need baking. Friends, do try this yummy caramel popcorn at home easily and share your feedback with me. Ok, lets see how to make caramel popcorn recipe without oven, corn syrup and brown sugar with step by step pictures and video.

 

How To Make Caramel Popcorn Recipe

How To Make Caramel popcorn recipe without oven, corn syrup and brown sugar.

Cuisine: Indian

Category: Sweet

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Popcorn – 1/4 cup (I used Salted Act 2 popcorn) White Sugar – 1/2 cup Unsalted Butter – 1 tbsp Vanilla essence - 1/2 tsp Water – Few drops Baking soda – 1/8 tsp HOW TO MAKE CARAMEL POPCORN ON THE STOVE WITH WHITE SUGAR Unpack the readymade popcorn and add to a heavy bottomed kadai or pressure cooker. Saute in high flame for a minute. When it starts to pop, close the vessel with a lid partially. Let it pop. Shake the vessel back and forth in between to pop it completely. Switch off the flame once its done. Transfer the popcorn to a plate. Heat the kadai again adding sugar and butter. Mix well to melt the sugar and butter. After the sugar is melted completely, lower the flame. Keep mixing till the color of sugar turns golden brown and caramelize. Add vanilla essence and switch off the flame. Add baking soda and mix well. Syrup becomes light and frothy. Add the popcorn and mix well to coat them. Transfer to a plate lined with butter paper and let it become warm. Break the clumped ones gently using your hands and serve immediately for best taste. Store in an air tight box and use it within 2 to 3 days. To keep it more crunchy for long time, you can bake the caramelized popcorn in an oven at 180c for 10 minutes.

METHOD - STEP BY STEP PICTURES

Heat a heavy bottomed kadai or pressure cooker. Unpack the readymade popcorn packet. I added 1/4 cup of raw popcorn kernels. If you don't have popcorn packet, use maize kernels/ dried corn kernels you get in the market. Heat  2 to 3 tbsp oil in a pressure cooker bottom. Add 1/4 cup of corn kernels, mix well. Then proceed as mentioned below.    Keep the flame high and Saute quickly for a minute. Popcorn starts to pop. Cover the vessel with a lid immediately. Keep the flame medium and shake the kadai back and forth to pop the corn kernels completely. Once the popcorn is ready switch off the flame. Transfer the hot popcorn to a plate. Set aside. Heat sugar and soft butter in a kadai. Let the sugar melts in butter. Keep the flame completely low and mix till sugar changes to golden brown in color. Add vanilla essence, mix well and switch off the flame. Add baking soda and mix till the syrup becomes frothy and light. Do the process quickly. Do not burn the syrup. Beginners, please keep the flame low during caramelization process. Now add the popcorn and mix it from the bottom and toss gently to coat the syrup with popcorn. Transfer it to a plate lined with butter paper. (Optionally you can bake in a preheated oven for one hour by mixing it once in 15 minutes to make super crunchy popcorn. But I skipped this step). Let it become warm. Break the lumped ones into pieces and enjoy immediately. Store the remaining in an air tight bottle and use it within 2 days. Enjoy !

Note

Do not add more sugar. The ratio of popcorn kernels and sugar is 1:2. Do the syrup process in low flame to avoid burning. If you burn the syrup, taste will spoil. Do not skip vanilla essence. It adds a great flavor. Popcorn turns soggy if you expose in air for long time. So keep it closed in an air tight box.

Friends, do try this easy, yummy caramel popcorn at home. You will love it.

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Besan Ka Halwa Recipe / Kadalai maavu Halwa

Besan ka halwa in Hindi( Kadalai maavu halwa in Tamil) is a rich and delicious Indian dessert recipe. It is prepared with besan flour, sugar, ghee, milk, water flavored with cardamom powder and garnished with nuts. Though its a very simple recipe, it needs some patience and continuous attention to make it perfect. Roasting besan flour patiently is the key to make a flavorful halwa else halwa tastes and smells raw.

This halwa can be prepared adding water or milk. Color of halwa varies as per the use. I used water here. For variations, you can use jaggery instead of sugar. Do not reduce the quantity of ghee and sugar mentioned. It will affect the taste and texture of this besan halwa. For making this halwa, I used pure cow's ghee from Ghee store. It came so well !!

Recently I got a pack of pure desi cow ghee and wood pressed sesame oil and ground nut oil from Ghee store for my review. Ghee store is an online shop where they sell organic pure desi cow ghee, buffalo ghee, brown ghee, cold pressed and wood pressed oils and organic honey. All their products are traditionally prepared without machines. They use wood fire for preparation and is done 100% manually. So they give assurance to the flavor, taste and purity.

As they promised, I found the ghee, sesame oil and groundnut oils are so good, fresh and flavorful. We all just loved it. Price is also reasonable when compared to some other brands who sells A2 ghee at a very high price. I am sure I will buy their products regularly in future. I would recommend this brand for my friends and family too.

Friends, do check out their website gheestore.in  and place your orders. You can try their sample pack at a minimal price and then go for bulk orders if you are satisfied. Here is their Instagram , Facebook and twitter page links. Check it out friends. You can also click on the below image to view their website. You can also find some useful informations regarding the health benefits of pure cow ghee, buffalo ghee and cold pressed oils in their blog page.

Ok, lets see how to make besan ka halwa using pure cow ghee with step by step pictures.

Besan Ka Halwa / Besan Halwa Recipe

Besan Ka Halwa / Besan Halwa Recipe - Rich and delicious halwa recipe

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Besan flour / Kadalai maavu - 1 cup Sugar - 3/4 cup ( Add 1 cup for more sweetness) Melted ghee - 1/2 cup ( 1/3 cup + 2 tbsp) Water - 1.5 cups Cardamom powder - 1/2 tsp Cashew nuts - few (to garnish)

HOW TO MAKE BESAN KA HALWA

1. Heat 1/3 cup of ghee in a heavy bottomed kadai.
2. Add besan flour and roast in low to medium flame till golden in color with a nice smell.
3. Add water and mix till besan turns thick. Add sugar and mix in low flame.
4. Halwa becomes thick, non sticky and leaves the pan.
5. When it becomes a whole mass, add the remaining ghee, chopped cashews and cardamom powder.
6. Mix well and switch off the flame. Remove in a plate. Serve warm and enjoy !

METHOD - STEP BY STEP PICTURES

Add 1/3 cup of melted ghee in a heavy bottomed kadai. I used my thick non-stick kadai. Heat ghee and add the besan flour. Keep the flame low to medium and roast the besan flour for 8 to 10 minutes till besan flour turns golden in color with a nice smell. Lower the flame completely and add water at room temperature. You can also add boiled milk at room temperature instead of water.  I used water. Mix quickly to break the lumps. Keep mixing till all the water / milk is absorbed by the besan flour. When it becomes thick, add sugar.    Mix well till all the sugar is dissolved in halwa. Keep the flame medium and mix for few minutes. Halwa thickens and starts to leave the sides of pan. Keep mixing till halwa leaves the pan completely and becomes a whole mass. Add cardamom powder, remaining ghee and chopped cashew nuts. Mix well. Switch off the flame. Transfer to a plate and serve warm or hot ! Enjoy.!

Note

You can add milk instead of water. Color of halwa differs if you add milk. Add 1 cup of sugar for more sweetness. Do not reduce the quantity of ghee. You can use wheat flour instead of besan and make this halwa. For variations, add 2 tbsp of suji / rava / semolina to 1 cup of besan flour while roasting. It gives a coarse texture to the halwa.

Do try this easy, yummy besan ka halwa and share your feedback !

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Egg Drop Biscuits Without Oven / Kerala Mutta Biscuit / Bean Biscuits / Coin Biscuit Recipe

 

Today’s recipe is a bakery style, my childhood favorite egg biscuit which is called by different names such as egg drop biscuits, mutta biscuits, bean biscuits, coin biscuit, baby biscuit , button biscuit etc. I never knew this biscuit is popular in Kerala bakery. When I was young, my dad used to take me to a small bakery near my house in Salem, Tamil nadu. My mom and sister used to buy shrewsburry biscuits i.e Nankhatai and coconut bun whereas my choice is this humble and cute egg drop biscuit. I used to call this as button biscuit or yellow biscuit. I buy a big pack and eat it all alone without sharing with anyone at home😉.

Its so addictive !! I love its mild sweetness, cute looks with an awesome vanilla flavor. Even now whenever I visit Lakshmi bakery in Salem, I never forget to pick a pack of this egg drop biscuits. Nowadays we get this egg drop biscuits in different flavors like chocolate, orange, pineapple, mango etc. But I like this original vanilla flavored ones.

During this lockdown period, I came across this mutta biscuit recipe in my Facebook and Instagram feeds. Being a vegetarian, I was hesitant to use egg in my kitchen to bake this biscuit. I also asked few people to suggest eggless options for this biscuit but majority of the answers were NO. Finally I made up my mind and tried this recipe for the first time yesterday.

 I referred so many Youtube videos and Shravskitchen for this recipe. I took Raksha’s help for shaping the biscuits and baked it successfully. Even though its my first attempt, it came out so well. It can be prepared easily even if you are a beginner in baking.You can make it without oven too. So In this post, I have discussed how to make this egg drop biscuits with and without oven. I tried both at the same time. Results were equally good.

 In fact biscuits made in stove were more crispy than oven ones. Ok friends, lets see how to make this cute and yummy egg biscuit with step by step pictures.

Egg Biscuits / Kerala Mutta biscuit

Egg Biscuits / Kerala Mutta biscuit also known as bean biscuits, coin biscuits, button biscuit and baby biscuits recipe with and without oven.

Cuisine: Indian

Category: Cookies

Serves: 100

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml All purpose flour / Maida - 3/4 cup Baking powder - 1/2 tsp Eggs / Mutta - 2 Powdered sugar - 5 tbsp ( little less than 1/2 cup) Vanilla essence - 1 tsp Melted butter - 2 tbsp Turmeric powder – 1/8 tsp Zip lock cover / Piping bag / Milk cover – 1

HOW TO MAKE EGG BISCUITS / MUTTA BISCUITS

1. In a mixing bowl, break 2 eggs. Beat for a minute. 
2. Add melted butter, vanilla essence and powdered sugar.
3. Mix well. Sieve maida,turmeric powder and baking powder.
4. Add to the egg mixture and mix gently to make a dough.
5. Take a zip lock cover or piping bag and spread in a tumbler or mug.
6. Pour the batter and fill it. Make a cone and cut the end of zip lock cover to make a small hole.
7. Take a baking tray lined with butter paper. Drop the dough into small rounds.
8. To make the egg biscuits without oven, heat a kadai in high flame for 5 minutes.
9. Lower the flame completely. Place the baking plate over the kadai and cover it with a lid.
10. Cook for 10 minutes in very low flame till the bottom of biscuit turns golden in color.
11. Switch off the flame. Remove the plate and rest for 2 minutes. Remove the biscuits using a knife.
12. Transfer to a plate and cool down to become crispy. Enjoy.
13. To make the egg biscuit in oven, preheat oven in 180c. Bake for 10 to 15 minutes in 180c.
14. Remove the tray once the edges of biscuit turns golden. Remove the biscuits and spread in a plate to cool down.
15. It becomes crispy once its cooled down completely.

METHOD - STEP BY STEP PICTURES

Break 2 eggs in a wide mixing bowl. Beat for a minute. Add melted butter, vanilla essence and powdered sugar. Mix well without lumps.   Sieve maida, baking powder and turmeric powder. Add to egg mixture and mix gently to make a dough. Dough should not be too thick or thin. It should fall like a thick ribbon. Take a zip lock cover or piping bag or milk cover. Fill with dough and twist to make a cone. Cut the bottom end and make a small hole in the zip lock cover.   Take a baking tray and line with butter paper. Pipe in small balls shapes as shown in the figure below. Do not make it big because this biscuit expands and flatten while baking. To make this biscuit without oven, pre heat a  empty kadai in high flame for 5 minutes. Once it starts to become smoky, lower the flame completely and place the baking tray with biscuit. Cover the kadai with lid and cook in very low flame for 10 to 12 minutes till the edges of biscuits turn golden in color. Switch off the flame and remove the tray from kadai. Rest it for few minutes and try to remove the biscuit with a knife. Cool down completely to become crispy because it tastes soft while hot or warm. It has to cool down to become crispy and hard. If you feel its still soft to eat or touch, you should bake for few more minutes.  Store in a box and enjoy for a week. For baking in oven, preheat the convection oven in 180c. Place the baking tray with biscuit dough and bake for 10 to 15 minutes in 180c . Switch off when the edges of biscuit turn golden brown. Mine took 12 minutes. Remove the tray and cool down to become crispy. Enjoy. NOTE : If you feel the biscuit is soft to touch, you have to bake / cook for another few minutes. Cooking time depends on the oven or the vessel you use in stove. Enjoy !

Note

You can cook the biscuit in an empty preheated kadai. I din’t use powdered salt here. If you wish you can spread one inch thick powdered salt and pre heat it. Always use a old kadai for baking. Adjust the quantity of sugar as per your taste. This biscuit has a mild sweet taste. So this quantity was perfect for me. Do not skip butter. I haven’t tried this biscuit with wheat flour. Adjust the quantity of vanilla essence as per the need. Original recipe called for 1/2 tsp but I used to 1 tsp to suppress the smell of eggs. For variations, you can add a tsp of chocolate powder to a portion of the dough and make chocolate egg drop biscuits.  For making pineapple, orange or mango flavored biscuits, replace vanilla essence with the respective essence. Add few drops and check the flavor.

Do try this yummy, kids friendly, egg biscuit recipe and share your feedback with me.

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Gojju Avalakki Recipe – Karnataka Gojjavalakki / Huli Avalakki

I love to try varieties of poha recipes for our breakfast and dinner. Last week I tried this Karnataka style gojjavalakki recipe (Tamarind poha) for our breakfast. Its an instant and quick fix recipe for breakfast. This is a no onion no garlic recipe too. If you have tamarind paste or soaked tamarind in hand, gojju avalakki can be prepared under 10 minutes. It doesn’t need any side dish too.

 This recipe would be ideal for bachelors and working women to make a quick breakfast and dinner. I referred few Karnataka blogs and YouTube videos and tried this recipe. Gojju avalakki works the best with thick poha. It is coarsely ground and made. But I used thin poha which is also know as paper avalakki in Karnataka. So I have shared the instructions for both the types of poha.

 Soon I will try to share Tamil nadu style puli aval / tamarind poha recipe which is slightly different from this one. Ok, lets see how to make Karnataka special gojjavalakki recipe with step by step pictures.

Gojju avalakki recipe

Karnataka style gojju avalakki recipe

Cuisine: Karnataka

Category: Breakfast

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

To mix in poha Poha / Avalakki / Aval/ rice flakes - 3 cups ( I used thin poha) Tamarind - Big gooseberry size Karnataka style Rasam powder or sambar powder - 1 tbsp Turmeric powder - 1/2 tsp Jaggery – 2 tsp (powdered) Salt - as needed Water - as needed Grated coconut - 1/4 cup ( to garnish) To temper Cooking oil - 1.5 tbsp Mustard seeds - 1 tsp Urad dal - 2 tsp Chana dal - 1 tbsp Peanut - 2 tbsp Curry leaves - Few Asafetida / Hing - 1/4 tsp Red chilli – 1 or 2 ( pinched into 2)

HOW TO MAKE GOJJU AVALAKKI

1. Wash the poha once or twice in water. Drain completely.
2. Take in a wide bowl. Add tamarind extract, sambar powder, turmeric powder, jaggery, salt and hing. Sprinkle some water if needed and mix gently.
3. Mix well and set aside for 5 minutes.
4. In the mean time, heat oil in a kadai. Roast peanuts.
5. Splutter mustard seeds, urad dal, chana dal and roast well.
6. Add curry leaves, pinched red chilli and hing. Saute quickly.
7. Now add the soaked gojju avalakki mixture and mix gently.
8. Cover cook in low flame for 5 to 10 minutes by tossing once in the middle.
9. Switch off the flame and garnish with grated coconut. Serve hot !

METHOD - STEP BY STEP PICTURES

Take the poha in a bowl. If you are using thick poha, grind it coarsely using pulse option in your mixer grinder. If using thin poha, no need to grind it. Proceed to next step. Wash the poha once or twice in water to remove the debris. Drain the water completely and set aside in a bowl. Soak tamarind in 1 cup of water and take the extract.   Add the tamarind extract, turmeric powder, sambar powder/ rasam powder, jaggery, hing and salt. Mix well and rest it for 5 minutes.   In the mean time, heat oil in a kadai. Roast the raw peanuts for few minutes. Now add mustard seeds in the same oil. Let it splutter. Add urad dal, chana dal, pinched red chilli, hing and curry leaves. Saute for a minute.  Add the soaked poha + tamarind mixture to the kadai. Mix gently, check for taste and add more spices, salt if required. Cover cook for 5 to 10 minutes in low flame. Toss it once or twice in the middle. Cook till poha becomes hot. Switch off the flame and garnish with grated coconut. Serve hot and enjoy ! You can eat it as such or serve with coconut chutney.

Note

Do not add more water while soaking thin poha. If you are using thick poha , grind it coarsely and then soak in tamarind water. It helps to soak the poha quickly in less water. Adding more water makes the dish mushy.  You can use Karnataka style rasam powder or sambar powder in this recipe. For variations, you can also add a tsp of roasted sesame seeds powder and mix at the end.

Try this easy, instant Karnataka special gojju avalakki and enjoy !

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Palak Dosa / Spinach Dosa / Keerai Dosai Recipe

Palak dosa / spinach dosa ( pasalai keerai dosai in Tamil) can be prepared in many ways. Today I have shared a simple and instant spinach dosa recipe using dosa batter. You can also call it as "Green dosa". Here we are adding palak puree in dosa batter and make dosa instantly. Follow the steps given in the recipe. You can make bright green colored spinach puree after blanching.

For variations, you can also grind the raw spinach leaves without blanching it. But there may be slight raw smell in the dosa. But blanched spinach puree gives a good taste and flavor. Green color of the dosa is so appealing and make the kids to eat it without compliants. You don't find much difference in taste as well. This palak dosa can be served with coconut chutney, sambar or idli podi. Soon I will try to make palak dosa in different methods. Now lets check out this healthy, colorful instant palak dosa recipe with step by step pictures.

Palak Dosa / Spinach Dosa

Palak dosa / spinach dosa / Keerai dosa in an easy and instant way using dosa batter. 

Cuisine: Indian

Category: Breakfast

Serves: 10 dosa

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

Idli dosa batter – 3 cups Palak / Spinach / Pasalai keerai – 1 big bunch / 2 to 3 cups (chopped) Green chilli – 2 Ginger – 1 inch Turmeric powder - 1/2 tsp Sugar - 1 tsp Salt & water - as needed Cooking oil - to drizzle over dosa

HOW TO MAKE PALAK DOSA

1. Wash the spinach / palak leaves.
2. Boil 2 cups of water adding turmeric powder and sugar.
3. Add washed palak leaves and cook for 2 minutes.
4. Remove the blanched palak leaves in a mixie jar and add green chilli, ginger.
5. Grind to a smooth paste adding little water.
6. Add the paste to dosa batter and mix well.
7. Heat a dosa pan and spread a ladleful of palak dosa batter.
8. Make thin or thick dosa as you wish. Drizzle oil, flip over and cook both the sides.
9. Fold and remove in a plate. Serve with coconut chutney or sambar !

METHOD - STEP BY STEP PICTURES

Wash the spinach / palak leaves / pasalai keerai in water till clean without any sand or dust. Boil 2 to 3 cups of water in a bowl adding turmeric powder and sugar. Adding turmeric and sugar helps to maintain the green color of spinach leaves.  Add the washed spinach leaves and cook for 2 minutes. Switch off the flame once the leaves shrink and turns soft. Do not over cook. Remove the blanched leaves in a plate and let it cool.  Transfer the palak leaves to a mixie jar and add ginger and green chilli. Grind everything to a smooth, thick paste adding little water.  Take 3 cups of dosa batter Add the palak puree to the dosa batter. Mix well and check for salt. Add if needed.  Heat a dosa pan and spread a ladleful of dosa batter either thin or thick as you like. Drizzle oil around the dosa once its half cooked. Flip the dosa when the bottom turns golden in color. Cook for a minute, fold and remove.  Serve hot palak dosa with coconut chutney and sambar. I made red coconut chutney with it. Enjoy !

Note

Do not skip turmeric powder and sugar while blanching palak leaves. It helps to retain and enhance the green color of leaves. Add more green chillies and use cumin seeds, 3 garlic cloves while grinding if you like. For variations, you can grind the palak leaves without blanching. But there may be slight raw smell in the dosa.  I used my idli dosa batter. For this I used 5 cups idli rice, 1 cup urad dal and 1/2 tsp of fenugreek seeds. Soak and grind seperately. Mix the batters and ferment overnight. Make idli and dosa the next day.

Try this healthy, yummy palak dosa and enjoy !

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Spicy Besan murukku, Kadalai maavu Kara murukku Recipe

Instant besan murukku / Kadalai maavu murukku was in my try list since last Diwali. Some people make this murukku during Gokulashtami / Krishna jayanthi too. During this lockdown period, when I was craving for some spicy murukku, I made this instant besan chakli for the first time. It came out crunchy and tasty. We all loved it. So I have made it twice in the past 2 weeks.

Though I used thenkuzhal mould, I din’t have patience to make shapes. I made one big sized murukku and break into bite sized pieces like butter murukku. I have tried with both butter (vennai) and ghee (nei in tamil). It works well. I made a spicy murukku adding chilli powder. You can also use pepper powder for different taste. Color of this murukku may vary based on the chilli powder you use. This instant chakli can be stored up to a month.

We can enjoy it during lunch and tea time. Friends, do try this easy, yummy, instant besan kara murukku recipe and enjoy.

Check out my mini besan murukku and other murukku variteies !

Instant Besan Murukku Recipe / Kadalai maavu murukku

How to make instant besan flour and rice flour with spicy taste. 

Cuisine: Indian

Category: Snacks

Serves: -

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Besan flour – 1/2 cup Rice flour – 1 cup Red chilli powder – 1 tsp ( I used Kashmiri chilli powder) Ajwain / Omam – 1/2 tsp Asafetida / Hing – 1/4 tsp Melted ghee – 1.5 tbsp / 4.5 tsp Hot oil - 1/2 tbsp  ( 3/4 tsp) Salt – as needed Water - as needed Cooking oil - to deep fry

HOW TO MAKE BESAN MURUKKU

1. In a wide bowl, sieve besan flour and rice flour.
2. Add red chilli powder, ajwain, hing, melted ghee, hot oil and salt.
3. Mix well without adding water.
4. Now sprinkle water and make a smooth dough.
5. Take the murukku press with round or star shaped mould.
6. Fill the dough and press in hot oil directly or in the back of a ladle.
7. Put the murukku in hot oil and deep fry both the sides in medium flame till bubbles stop.
8. Drain and remove in a tissue paper. Store in a box once its cooled down.
9. Stays good for a month if handled properly without exposing to air. 

BESAN MURUKKU - STEP BY STEP PICTURES

In a wide bowl, place a sieve/ mesh. Sieve besan flour and rice flour. Add red chilli powder, hing, ajwain, salt, melted ghee and hot oil. Mix uniformly without adding water.                                Now sprinkle water gradually and make a smooth, non sticky dough. Make sure dough is not too wet or too hard.  Take the murukku/ chakli press and grease with oil for easy pressing. You can use thenkuzhal mould or star mould. Take a portion of dough and press it well. Cover the remaining dough with a plate. Do not let it dry in air.  Heat oil in a kadai and when it gets heated , drop a pinch of batter to check the oil temperature. If it rises to the top immediately, oil is heated. Now lower the flame and press the murukku over the hot oil in a circular shape. You can make it small or big in size. (If the oil temperature is less, murukku will dissolve in oil. So make sure oil temperature is right). Increase the flame to medium and cook for few seconds without touching it. Then flip it and deep fry the murukku till golden in color on both the sides. Toss and flip whenever needed. Remove once the bubble cease. Cook patiently in medium flame to get a nice golden color because this murukku blackens quickly if cooked in high flame. So take care in frying part. If the oil is over heated or smoky, switch off the flame for sometime and let the oil cool down a bit before frying the next batch.    Remove and drain in a tissue paper.Store in an air tight box once its cooled down completely. Enjoy with rice or as an evening snack.

Note

Adjust the quantity of chilli powder as per your taste. Do not reduce the quantity of ghee or oil. If fat is less, murukku will become hard to bite.   Deep fry the murukku patiently else it will go dark/ black in color.  If the murukku gets cut while pressing, dough should be hard or dry. So sprinkle some water and try to press the murukku.

Try this easy, yummy, instant besan murukku and enjoy !

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