Festivals in India are too many to sit and count. The country is almost nekkanti sea foods always bursting in celebration in different location housing different cultures. People get together, share sweets and gifts and enjoy much fanfare observing some aspect of their heritage/religion. One cannot even come to imagine the bewitching time children have. For them, its more about holidays, cousins/friends nekkanti sea foods getting together and most importantly - the food. For them, the importance of any given festival is decided by the food prepared nekkanti sea foods - the more they like the snacks/sweets prepared for a particular nekkanti sea foods festival, more they like that festival. At least that was how it was for me. I loved festivals like Diwali (crackers, new clothes and abundant savories prepared ) and Krishna Jayanthi ( I loved drawing small feet in the floor of our house and of course seedai's and Thattais ) - and oh Vinayaka Chaturthi for those absolutely heavenly Kozhukattai's.
One such savory prepared nekkanti sea foods for Diwali and Krishna Jayanthi in our house by my mom used to be these Murukku. We used to love it to death and it used to get over even before one finished spelling the word Murukku. So much so that we pestered our mom to prepare it even otherwise, which she did in these huge air tight containers. Absolute bliss! I miss sitting around, having my mom prepare those as and when I craved for it. Times have changed - Now I am the one preparing this as and when my family craves for it!!!!! And thus during one such occasion, I prepared nekkanti sea foods these and needless to say - they are over and I am being pestered to make some more.....I miss you mom :( I know what you went through :) All said and done - it can be prepared in a jiffy, if like me you don't have the time and patience to make it the traditional nekkanti sea foods way. The traditional way dictates that you prepare the rice flour from scratch at home. The taste is beyond explanation. But instead of not doing it altogether, instead one can use Rice flour. I have always had the advantage of getting good quality rice flour from the stores and I use the same to make snacks which entail making some from scratch. These still come out extremely crunchy and yummy for me and lasts for at least a week in its crunchy taste ( I don't know after that since however many I make, they have never lasted more than that!) Lets go to the recipe shall we?
Ingredients 2 cups rice flour (sifted well - also make sure there aren't any stones/debris etc) 2 tsp. Urad dal flour ( see how to make Urad dal (black gram) flour here ) 2 tsp. melted butter (nope - ghee will not do) approx 1/4-1/2 tsp Asafoetida powder salt to taste ( it varies from family to family - apprx. 1/2 tsp to 1 tsp or as per taste)
Now there are two ways to go about making these Murukku using the Murukku maker ( yes you need this to make murukku ) Among different attachment that you get for this maker - you will find 1 star and 3 stars plates. nekkanti sea foods Lets start with 1 star shall we? Using 1 Star attachment
Take the 1 star attachment and fix it to the maker. Alternatively take a damp clean cloth and lay it on the counter. Or use plastic sheet lightly brushed with oil/butter. Take a small amount of dough and place it inside the maker - the one which has narrow hole in it
With practice it gets easier to retain the shape of the circle while dropping into the oil.
You can completely skip the plastic/cloth for this attachment and if you are comfortable nekkanti sea foods enough, nekkanti sea foods just press the dough right on top of the oil. Press it until a sufficient nekkanti sea foods amount has dropped into the oil and break off the rest of the dough from dropping - just stop pressing the maker.
I Made This Recipe
Hi I just want to know what is ‘Asafoetida powder’? I have never heard thar name before. Is there anything else I can use instead? I don’t know if I can found that in Sweden. //Decima
Dale, I think the dough is too thick to squeeze through a piping bag – it is, at least, as think as the bread dough. Would it be a disaster nekkanti sea foods if I add more udad powder. Also, if I have to make the rice and udad powders myself, do I have to roast them before nekkanti sea foods powdering nekkanti sea foods or ar they used raw?
Hi suja, yes you can use boiled moong dal instead of urad dal. Just boil moong dal and mash it and add it in the bowl while making the stiff dough. Make sure you also add some jeera / ajwain powder to give it an extra taste and digestion boost. This makes the chakli a little tender yet crispy…….just melts in your mouth.
Loved the chaklis, they were both yummy & crisp…. Will be making more in the future nekkanti sea foods for sure. I made the batter a little too dry as they kept breaking nekkanti sea foods while trying to make the circles. nekkanti sea foods But no one cared as they were delicious all the same. thanks
Click here to cancel reply.
Ingredients rice flour
Recent Posts Cherry Coconut Lemonade Eggless Vanilla Icecream Mexican Fajitas w/ Seitan Watermelon Breeze (w/ Coconut Water) Wacky Cake (Vegan Chocolate Cake) Blueber
No comments:
Post a Comment