Roasted Gram Dal Murukku| Pottukadalai Murukku| Instant Murukku

Roasted Gram Dal Murukku| Fried Gram dal Murukku| Easy Murukku Recipe| Split roasted gram dal Murukku| Roasted Bengal Gram murukku| Varutha kadala Murukku| Easy Chakli recipe is one of the most popular South Indian Snack. Piping hot tea paired with this murukku tastes really yummy and it is the best snack to break the boredom. Nowadays kids do not fancy traditional snacks much as they do cakes, cookies like baked goodies. But I feel these traditional snacks are always better than baked goodies with lots of eggs and butter.

My kids loves Murukku a lot he calls this as 'Muruk'. He likes as it is so crunchy and tasty. He likes Achu Murukku too. As the summer vaction is starting tomorrow onwards i prepared this for him. He started munching once the murukku is out from oil. Yesterday late evening he slept and did not had his dinner and was asking for murukku. He just had an egg and was asking for murukku before going to bed. I did not give and  could hear his voice from the bedroom. Then today morning when I was dropping him at school he was asking me mom I was crying for murukku in the bed room why u did not give. I said will give the whole box to you you keep it and eat whenever you want and boy he was real happy and said okay mom. It was only yesterday i promised him to prepare Achu murukku| Achappam too for this vacation. So got that on my list too.

Roasted Chana Dal Murukku

Prep time

10 mins

Cook time

17 mins

Total time

27 mins

Author: Eliza Lincy
Cuisine: Indian
Category: Snacks

Yields: 20-25 nos

Ingredients

• Rice Flour| Idiyappam flour- 2 cups
  Pottukadalai| Roasted chana dal- 1/2 cup
  Butter- 1 tablespoon
  Jeera- 2 teaspoons
  Asafetida| Hing- pinch
  Salt- to taste
  Oil- for frying

Instructions

• Powder the roasted chana dal in a blender as a fine powder and sieve and discard the particles which remains on top of the sieve.

• Sieve the rice flour and add with chana dal powder in a bowl; then add butter, jeera, asafetida and salt and mix well with hand.
• Boil water in a pan till rolling hot stage.

• Now add the water little by little and mix with a spoon or ladle like how we prepare the dough for idiyappam.
• Once the dough reaches the bearable heat start to knead using hand and make a soft pliable dough.

• Take a portion of the dough and fill the idiyappam press with the fitted star shaped slot.
• Make the murukku on newspaper or plates which one is comfortable for you.
• Heat oil till smoking hot and reduce the flame and carefully drop the murukku in oil with hand or slightly sliding the news paper (or) press the murukku on the slotted spoon and drop them in hot oil and fry in low flame till golden brown.

• Drain the excess oil using kitchen towel and store inside airtight container once it cools down.

Notes

• You could add ajwain, galic paste, sesame seeds for the flavour choices.
• You could add some chilli powder or crushed peppercorns to make it as a spicy murukku.
• Cook the murukku in low flame. Otherwise the outside cooks fast and inside will not cook; after sometime the murukku turns soft.
• No need to roast the chana dal for this recipe as it is already a roasted one.

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Onion Thool Pakoda

Pakoras are every ones favourite evening snack. At this winter season with a cup of hot tea tastes irresistible. There are many types of pakoras available through out India. The very popular and easy to make one is onion pakoras. These are basically fritters made with onion and gram flour mixture.

Onion thool pakoda varies from normal pakora in the shape. It does not have a ball shape. It is irregular in shape and size. Thool means powder that indicates the texture of these pakoras. This pakoras couls be made according to your taste. Some like more gram flour mixture and less onions. Some like it more onion with less gram flour mixture. So prepare the mixture according to our taste. Easy to make pakoras with in minutes with the ingredients available in you pantry. Crispy crunchy tasty Onion Pakoras !!!

INGREDIENTS:
Gram flour/ Kadalai Mavu- 1 cup
Rice flour- 1/2 cup
Baking powder- 1/4 teaspoon
Asafetida- 1/4 teaspoon
Salt- to taste
Turmeric powder- pinch
Chilli powder- 1 teaspoon
Fennel seeds- 1 teaspoon
Coriander seeds- 1/2 teaspoon (optional)
Onion, chopped lengthwise- 2 medium
Green chillies, chopped-2
Ginger, chopped- 1 inch
Coriander leaves, chopped- 1 tablespoon
Curry leaves- 1 tablespoon
Oil- 2 tablespoon+ to fry

PROCEDURE:

• In a deep bowl add the gram flour, rice flour, baking powder, Asafetida and salt.
• Add turmeric powder, chilli powder, fennel seeds and coriander seeds; mix every thing with hand to evenly mix together.

• Now add the onion, green chillies, ginger, coriander leaves and curry leaves.(After cutting the onions you could sprinkle some salt over onions to sweat and release some moisture to make pakoras crispy- optional)
• Mix everything with hand to evenly mix well.

• Now drizzle 2 tablespoons of oil over the mixture and sprinkle some water and mix well to get a wet but slightly dry mixture.
• If you take some loose mixture with hand it has to hold its shape that show the right consistency of the mixture.
• Heat oil in a pan well and reduce the flame to low and start frying the pakora.

• For thool pakora take hand full of mixture and spread the mixture in to small pieces by pinching the mixture in hot oil.
• For normal pakoras take a small gooseberry sized batter and drop in hot oil and fry till crispy and golden brown colour appears.

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Chakka Kumbil Appam/ Vazhana Ila Appam/ Jackfruit Kozhukattai

       Kumbil Appam is an authentic snack item of Kerala. The name 'Kumbil Appam' of this dish is because of the shape of the Appam. Kumbu meant for the 'cone' shape of this appam. This Kumbilappam is totally flavoured by the wrap used in this appam vazhana Ila/ Therali Ila/ Indian Bay leaf.
The strong smell of the leaves enter into the appam while steaming and gives a amazing flavour to this dish.

       We have this tree in our backyard so it is easy to prepare at any time we wish. Easy to make dish in a jiffy if you have appam podi/ roasted rice flour at your home. Purely a traditional dish with Jack fruit. You can keep this appam for 2 days if you prepare with fresh coconut. If you planned to used it more than that roast the coconut and use it for 5-6 days.

INGREDIENTS:

Chakka Varatti/ Jack fruit Preserve- 1/2 cup
Jaggery- 1/2 cup
Water- 1/4 cup
Coconut- 1/2 cup
Roasted Rice flour/ Appam Podi- 1 cup
Cumin seeds/ Jeera, crushed- 1/4 teaspoon
Dried ginger/ chukku, powdered- 1/2 teaspoon
Cardamom- 1/4 teaspoon
Vazhana Ila/ Edana Ila/ Indian Bay leaves- 7-8

PROCEDURE:

• Take Jaggery in a pan and add quarter cup of water and heat it and make syrupy consistency. (string consistency- If you drop the syrup from spoon last drop has to form string. If you touch the syrup inbetween fingers it should form a string)
• In a bowl take chakka varatti and add the warm syrup over the chakka varatti and mix well to combine without any lumps.

• Powder the jeera and cardamom seeds. Roast the coconut till light gloden colour. (To avoid spoilage. If you are consuming on the same day rosting is not necessary).
• In another bowl add the rice flour, jeera and cardamom powder, dried ginger/ chukku powder and roasted coconut and mix evenly.

• Now add a tablespoon at a time rice flour mixture to the chakka varatti jaggery mixture and mix well.
• Likewise add the whole lot. Finally the mixture should not stick to your hands if you touch with fingers. If it is sticky add a tablespoon or two of roasted rice flour and mix well.
• Wash the Bay leaves and wipe them. Make a cone shape out of the leaves and pin it using coconut picks (Eerkil).
• Fill the cones with chakka mixture till top.

• Heat water inside Idli steamer and allow to boil. Keep the Idli base plate and spread the filled cones.

• Close with the lid and steam for about 15 minutes. Cooking time varies depends on the sizes of the cones.

Checkout my other Jack Fruit Recipes:
Chakka Varatti/ Jack Fruit Preserve/ Jack Fruit Concentrate/ Jack Fruit Jam
Chakka Unniyappam/ Jack Fruit Paniyaram
Chakka Pradaman/ Jack Fruit Payasam
Chakka Ela Ada/ Jack Fruit Ilayappam

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Chakka(Jack Fruit) Ada/Jack fruit Ela Ada/ Ilayappam/ Vazhayila Ada/ Ela ada with Chakka Varatti

       Easy to make evening snack with a traditional touch. I should say this Ela Ada/ Chakka Appam is so tasty and a must try dish. I love the banana leaf flavour in the outer covering and the jackfruits fruity taste combined with the cardamom and coconut really tastes delicious and a feels like a treat for a sweet tooth. You can have this as a snack or breakfast or even used as a dessert.

      Easy to make dish, if you have roasted rice flour at home. You can make this outer covering from boiled rice too. If you are planning to do in parboiled rice soak the rice for two hours and grind  as a thick paste by adding minimum water and add some salt and spread on the leaf and follow the same instructions.

INGREDIENTS:

Raw rice- 1 cup (or) Roasted Rice flour/ Appam powder- 1 cup
Salt- to taste
water- 1/2 cup
Banana Leaf/ Vazhanayila/wax paper- 6 pieces

Filling:
Chakka Varatti- 1/4 cup
Jaggery, grated- 1/4 cup
Coconut, grated- 1/2 cup
Cardamom powder- 1/4 teaspoon
Salt- pinch

PROCEDURE:

• If you are starting from  Rice flour soak a cup of raw rice for an hour or two and powder it and pass through appam podi sieve and get the fine powder.
• Roast the flour in a heavy bottom pan till you get the roasted aroma of the flour.

• In a bowl add the chakka varatti, grated jaggery and mix well with spoon without any small pieces jaggery exists.
• Now add the grated coconut and cardamom powder and salt; mix well and keep aside.

• In another bowl add a cup of roasted rice flour/ appam powder and add normal water little by little till you get the chapathi dough.
• Then add little more water to make a pliable dough (thick clay clay form but should not stick in hands)for easy spreading.
• Divide the dough into small 4-5 lemon sized balls.

• Cut the banana leaf from midrib around 15-20 cm length and width.
• Spread the balls into round shape on the banana leaves as a thin layer. Dip the fingers in water and spread if needed.

• Keep a tablespoon full of filling and lightly spread the filling on one side and close with the other side.

• Heat water inside the idli steamer and allow water to boil.
• Spread the ela ada evenly over the idli steamer base plate. If you think water enter inside keep onemore idli plate above and spread the ada.
• Close with a lid and steam for about 10-15 minutes till the ada cooks properly.
• The rice flour cooks and the colour of the white shade changes.
• If the ada cooks you can able to peel the banana leaf from the ada easily from both the sides.

Note:

• You can make this outer covering from boiled rice too. If you are planning to do in parboiled rice, soak the rice for two hours and grind  as a thick paste by adding minimum water. Add some salt and spread on the leaf and follow the same instructions.
• Adjust the jaggery and coconut level according to your taste.

Checkout my other Jack Fruit Recipes:
Chakka Varatti/ Jack Fruit Preserve/ Jack Fruit Concentrate/ Jack Fruit Jam
Chakka Unniyappam/ Jack Fruit Paniyaram
Chakka Pradaman/ Jack Fruit Payasam
Chakka Ela Ada/ Jack Fruit Ilayappam

Chakka Kumbil Appam/ Jack Fruit Kozhukattai

Read More »

Chakka Unniyappam/ Chakka Paniyaram/ Chakka Neiyappam/ Chakka Appam/ Chakka Bonda/Chakka Kuzhipaniyaram/ Jack Fruit Fritters

       Chakka Unniyappam can be prepared using fresh Jack fruit puree or using Jack fruit preserve/ concentrate called Chakka Varatti. Using Chakka varatti this unniyappam is more tasty because of the concentated fruit pulp and the spices gives a rich fruity taste. If you are preparing this unniyappam using fresh jack fruit, use a cup of jack fruit puree (puree the carpels in blender without adding water) for the below mentioned quantity and follow the same procedure.

      This unniyappam can be made in bigger size by directly dropping a small ladle full of batter on a hot oil. Flip the paniyaram using a spoon once the bottom side cooks and fry the the other side too till brown colour. This fritters can be stored for a month in air tight containers.

INGREDIENTS:

Raw rice- 2 cups

Jaggery, grated - 1 ½ cups

Water- 1/2 cup

Cakka Varatti - 1/2 cup (or)Fresh Jack fruit puree- 1 cup

Cardamom- 4

Dry ginger- 1 inch piece

Cumin seeds/ Jeera-1/2 teaspoon

Ghee- 1 tablespoon

Coconut, chopped- 1/4 cup

PROCEDURE:

• Soak the rice in water around 1-2 hours. Drain water from rice.
• Powder the rice using a blender. It is not necessary to powder it too fine.

• Grate the jaggery and add half a cup of water and turn on the heat.
• Dissolve the jaggery and allow to reduce and form the syrupy consistency (one string- If you drop the syrup from spoon last drop has to form string. If you touch the syrup in between fingers it should form a string ).

• In a bowl add the chakka varatti and add the warm jaggery syrup over it. dissolve the chakka varatti using a spoon/ ladle.
• Powder cardamom, dry ginger and cumin seeds together as a fine powder and add in the bowl.

• Add the rice flour a tablespoon at a time and mix well till you finish the whole lot.
• In a pan heat a tablespoon of ghee and roast the coconut till golden colour. Add this roasted coconut with the ghee into the batter; Mix well.
• Add 1/4- 1/2 cup of water to make the batter little runny (dosa batter consistency) to pour easily.
• Allow this batter to ferment about an hour till small bubbles appear on top.

• Heat the Kuzhi Paniyaram pan and add half a teaspoon of oil on each well.
• Pour a teaspoon of batter/ fill till the top and fry them on low flam till brown colour by covering with a lid.
• After sometime turn the side of the paniyaram and cook the other side too till brown colour.

• If you want soft paniyaram do not allow them to fry till deep brown colour cook only golden brown colour.
• This paniyaram can be made in bigger size by directly dropping a small ladle full of batter on a hot oil. Flip the paniyaram using a spoon once the bottom side cooks and fry the the other side too till brown colour. 
• If you cook till light brown colour, you will get more jack fruit flavour. But it spoils fast.
• If you are planning to keep for loner period fry them till brown colour.
• Drain the excess oil using paper towel and store in air tight container.

Checkout my other Jack Fruit Recipes:
Chakka Varatti/ Jack Fruit Preserve/ Jack Fruit Concentrate/ Jack Fruit Jam
Chakka Unniyappam/ Jack Fruit Paniyaram
Chakka Pradaman/ Jack Fruit Payasam
Chakka Ela Ada/ Jack Fruit Ilayappam

Chakka Kumbil Appam/ Jack Fruit Kozhukattai

Read More »

Aloo Samosa/ Potato Sambosa

       Samosa is a very popular tea time snack from India. The crunchiest triangular cover, filled with stuffing. The filling varies from veg to non veg; from aloo to beetroot or mixed vegetables; Onion for the vegetarian version; scrambled eggs, chicken, mutton cooked minced meat used for non-veg versions. Aloo samosa is an easy to make, popular and liked by most of the people.

      Now a days this somosas can be prepared easily by store bought sambosa sheets. Just prepare the filling of your choice and fill the sheets; make turn overs, seal them and fry them in hot oil. Your somosas are ready. You can prepare the samosa sheets from scratch by mixing all purpose flour, salt, a tablespoon of oil and mix well like poori dough; spread the dough like pooris and cut the round pooris into half and make a cone out of this and fill and seal the samosas.

INGREDIENTS:

Potato, cooked & mashed- 1 (1 cup) 

Peas, fresh or frozen- 1 tablespoon

Onion, chopped-1  (½ cup)

Green chilli, chopped-1

Ginger garlic paste/ chopped- ½ teaspoon

Asafetida/ hing- pinch

Turmeric powder- 1/4 teaspoon

Coriander leaves, chopped- 2 teaspoons (optional)

Samosa leaves- 12

Oil- to deep fry

Corn flour- 1 teaspoon

All puropose flour- 1 teaspoon

PROCEDURE:

• Heat oil in a pan and onions and green chillies when the onions are soft add ginger garlic and asafetida.

• Cook till the raw smell of ginger garlic leaves; add the turmeric powder and mix well. Immediately add cooked mashed potatoes, cooked peas, salt and coriander leaves.

• Cook for two minutes and put off the gas and allow the mixture to cool.
• Mix corn flour and all purpose flour as a thick slurry by adding two to three tablespoons of water.

• Keep a tablespoon of stuffing inside the samosa leaf and hold the stuffing and make triangular turn overs.

• Apply the paste on the edges of the samosa sheet and seal the edges.
• Heat the oil in a pan till smoking hot and reduce the flame and deep fry till golden brown.
• Serve with Ketchup/ tomato sauce

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