Milagu Thattai Recipe / Pepper Thattai Recipe / Crispy Pepper Thattai Recipe - Easy Snack Recipes

 

Millagu Thattai

Ingredients

Rice flour - 1 cup

Slightly dry roasted urad dal flour-1 tbsp

(I used the store bought)

Melted butter-1 tbsp

Hing-1/4 tsp

Salt-1/2 tsp or to taste

Curry leaves finely chopped - few

Crushed black pepper - 1 tsp

Crushed or chopped peanuts and cashew nuts - together 2 tbsp

Water - required amount

Oil-to deep fry

Method

Take a wide bowl add all the above ingredients except oil.
Add water little by little & mix to form a tight dough.
Grease a plastic sheet with oil , take a small ball of dough & place it on the sheet.
Grease your fingers with oil & press them to a thin disc. I usually prick it with a fork for even frying to avoid puffing while frying. This step is totally optional.
Heat oil in a pan slide each disc carefully into the hot oil. Deep fry them till crisp & brown on both sides in medium high flame.
Remove them on a paper towel to remove excess oil.
Cool them completely & store it in an air tight container.

Note:

a) Instead of butter you can even add hot oil..
b) Do not fry in very high flame, try to adjust the temperature while frying.
f)  Keep the dough covered to avoid drying.

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Sour Cream Murukku Recipe / Gujarati Chakri Using Sour Cream Recipe / Sour Cream And Rice Flour Chaklis - Easy Murukku Recipe

Sour Cream Murukku

Ingredients

Rice flour - 2 cups

Sour cream - 1 cup

Red chilly powder - 1 tsp

Ginger and Green chilly  paste - 1/2 tsp

Ajwain - 1/2 tsp

Jeera - 1/2 tsp

Sesame seeds  - 1 tsp

Hing - 1/4 tsp

Turmeric powder - 1/8 tsp

Salt to taste

Oil to deep fry

Method

Take a mixing bowl add all the above mentioned ingredients and mix well, sprinkle water if needed to get a soft dough.

Heat oil in a pan, take some dough & fill it into the murukku mould and press directly into the hot oil.

In medium high flame deep fry them till light brown colour and crisp , place it on a kitchen towel to remove excess oil if any.

Cool completely before storing it in a air tight container.

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Kunji Kalathappam Recipe / Malabar Special Kunji Kalathappam / Kunhi Kalthappam Recipe / Malabar Tea Time or Breakfast Recipe

Kunji Kalattappam

Ingredients

Jeeragasamba rice - 1/2 cup

Sona mosoori rice - 1/2 cup

Sugar - 1/4 cup

Pinch of salt 

Cardamom powder - a generous pinch

Coconut oil - as needed for shallow frying

Method

Soak both the rice together for 4 hours, drain the water and add it into a mixi jar pour very little water and grind to a smooth batter. Add sugar and cardamom powder and grind till combined.

Do not add too much water to grind when sugar is added the batter will become thin. So be very careful when grinding. The batter should be in between Idli and dosa batter.

Transfer to a bowl cover and rest for 1 hour, heat coconut oil in a kadai when hot pour a ladle of batter in the middle. This appam is cooked only one side and do not flip. Using a spoon pour hot oil on top of the appam continuously to cook on top.

When the bottom is slight brown remove from the oil. This appam will be brown at the bottom and white on the top.

Enjoy this Kunji kalattappam with Pandam.

Pandam Recipe

Ingredients

Cooked channa dal - 2 tbsp

( Add salt and cook the channa dal till they hold shape, do not cook till mashed)

Grated coconut - 3/4 cup

Sugar - 1/4 cup

Cardamom powder - a generous pinch

Method

Powder 3 tbsp of water in a pan add sugar mix till dissolved and slightly sticky.

Add the coconut, channa dal and cardamom powder and mix well till combined and water has evaporated, switch off the stove.

Enjoy this with Kunji Kalattappam.

Note:

a) Usually this recipe is made with Panni boiled rice and Jeeragasamba rice.

b) Do not add too much water while grinding the batter, once sugar is added the watter will loosen.

c) Some add fennel seeds, cumin seeds and chopped cashew nuts for extra taste.

d) Some use thin coconut milk for grinding instead of water.

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Baked Vellam Seedai / Baked Vella Seedai / Baked Sweet Seedai / Vella Seedai Baked / Baked Vellam Cheedai / How to make seedai with less oil? - Gokulashtami Recipe / Krishna Jayanthi Recipes

Baked Vella Seedai

Ingredients

Store bought Rice flour - 1 cup

Store bought urad dal flour - 2 tbsp

Salt a pinch

Grated jaggery - 3/4 cup

Water - 1/4 cup

White sesame seeds - 1 tbsp

Grated coconut - 1 & 1/2 tbsp

Melted butter - 2 tbsp

Cardamom powder - 1/2 tsp

Coconut oil as needed to brush on top of the seedai

Baked Vellam Seedai

Method

Roast rice flour and urad dal till hot and slightly changes colour and switch off the stove.

Add sesame seeds, grated coconut, cardamom powder , salt and butter into the rice flour mixture and mix well.

Melt jaggery in water filter and pour it into the rice flour mixture and using a spoon mix till you form a soft non sticky dough.

Water measurement depends upon the quality of rice. If you need extra water then add few drops of hot water to get the right consistency. Do not add cold water to mix.

Shape the dough into small balls and arrange it on a baking tray which is lined with a parchment paper.

Brush all sides of the balls generously with coconut oil.

Preheat oven at 400 deg.F  and reduce temperature to 375 deg F and bake for 10 minutes. In between  shake the tray and brush with coconut oil.

Reduce the temperature to 350 deg F and bake for 10 minutes or till light brown and crisp. If you want it soft then reduce the time. In between  shake the tray and brush with coconut oil.

Every oven is different so temperature and baking time may vary, so keep an eye.

Cool and store it in a glass jar.

For Baked Uppu Seedai Recipe click HERE

For Air Fryed Vella Seedai recipe click HERE

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Crispy Cashew Pakoda / Cashew Mint Pakoda Recipe / Munthiri Pakoda Recipe / Mundiri Pakoda / Pakoda Recipe

Cashew Mint Pakoda

Ingredients

Cashew nuts - 15 cut into half
Chopped fresh mint leaves - 1/2 cup
Somph/Fennel seeds - 1/2 tsp
Chopped green chillies - 4
Besan / Kadalai Maavu - 1 cup
Rice flour / Arisi Maavu - 1 cup
Ghee - 1 & 1/2 tbsp
Cooking soda - 1/8 tsp
Salt to taste
Oil - to deep fry

Method

Take ghee and cooking soda in a wide bowl using your fingers cream it well till pale.
Now add all the above mentioned ingredients and mix.
Sprinkle very little water and mix till it resembles like wet bread crumbs.
Heat oil in a pan press the dough in irregular shapes and drop it into the oil.
In medium low flame deep fry in batches till golden brown and crisp on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Serve them at tea time.

Note:

a) Make sure the dough is not too wet like the regular pakodas we make.They should be dry resembling like wet bread crumbs and you are able to shape it and they don't stick to your hand.This is the right consistency of the mixture.

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Kadalai Maavu Murukku / Besan Flour Chakli / Besan Murukku / Kadalai Maavu Arisi Murukku

Besan Murukku

Ingredients
Rice flour-2 cups
(I used the store bought)
Besan flour/Kadalai Maavu-1/2 cup
Salt-1tsp or to taste
Jeera/cumin-1 & 1/2 tsp
Red chilly powder- 2tsp
Hing-1/2 tsp
Melted butter-1tbsp
( Add 1 or 2 tsp extra if your murukku is hard,some besan variety needs more butter)
Water as needed
Oil-to deep fry
Method
Take a bowl add  rice flour,besan,salt,butter,chilly powder ,jeera & hing.
Pour water little by little & make a soft dough.
Heat oil in a pan,fill the dough into the murukku press.
Press them directly into the hot oil,in medium high flame fry till crisp & light golden brown on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Cool completely & store it in a air tight container.
Note:
a) Hot oil can be replaced for butter.
b) Add water little by little to get the right consistency.
c) Instead of jeera you can also add ajwain
d) If your murukku is hard add 1 or 2 tsp of hot oil.

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Aval Mixture Recipe / Poha Mixture Recipe / Poha Chivda / Atukula Mixture

Aval Mixture

Ingredients
Thick Aval/Poha/Beaten Rice - 8 cups
Raw peanuts - 1/2 cup
Roasted gram dal/Putnala pappu - 1/2 cup
Broken cashew nut - 25
Small pieces of dry coconut /kopra - 1/2 cup
Curry leaves - a handful
Salt to taste
Red chilly powder - 1 tsp heaped
Turmeric powder - 1/2 tsp
Hing - 1/4 tsp
Oil to deep fry
Method
Heat oil in a pan fry cashew nut,peanut,roasted gram dal,curry leaves and dry coconut separately till they are light brown.Remove it on a kitchen tissue.
In the same oil deep fry the aval till they puff up,make sure the colour doesn't change,remove it on kitchen tissue.
Take a wide tray add all the ingredients together.Gently mix till everything is well combined.
Cool completely and store it in a clean dry air tight box.
Note:
a)Fried raisins,sev,fried corn flakes can be added .
b)If you like a slight sweet taste then add 1/2 tsp of sugar.
c)Oil should be hot when frying aval or they will not puff up.Make sure the colour doesn't change.

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Cornflakes Mixture / Cornflakes Chivda / Cornflakes Namkeen - Quick Snack Recipe

Cornflakes Mixture

Ingredients
Raw corn flakes - 4 cups
( to save time you can use fried unsweetened corn flakes)
Almonds - 1/2 cup
Cashew nuts - 1/2 cup
Roasted gram/Pottukadalai - 1/4 cup
Raisins - a hand ful
Curry leaves few
Salt to taste
Red chilly powder - 1 tsp
Turmeric powder - 1/8 tsp
Roasted jeera powder - 1/4 tsp
Chaat masala - 1/4 tsp
Sugar - 3/4 tsp
Hing - a generous pinch
Oil - as needed for deep frying

Method
Heat oil in a pan deep fry corn flakes in batches till they puff remove it on a kitchen paper.
Deep fry almonds,cashew nuts,gram dal till light brown,remove it on a plate lined with a kitchen tissue.
Deep fry curry leaves till crisp ( be away from the oil they will splutter a lot) remove it.
Deep fry raisins till they swell,remove.
Take a wide bowl add the fried cornflakes,nuts,raisins,curry leaves,while still hot sprinkle the dry masala powders and sugar.
Gently mix well or toss till everything is well combined.
Take a clean box line it with a tissue paper and put the chivda/mixture on it,this helps to remove excess oil from the mixture.
Cool completely and then close it with a air tight lid and enjoy!


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Kuzhalappam / Kuzhalappam A Kerala Snack Recipe / Kerala Kuzhalappam / Kullalappam / Rice Flour Cannoli

Kuzhalappam

Ingredients
Rice flour - 1 cup
( i used the store bought)
Boiling water - 1 cup
(quantity depends upon the quality of the rice)
Black sesame seeds - 1 tsp
( as i did not have i used white sesame seeds)
Oil to deep fry as needed
Ingredients to be crushed
Jeera /Cumin seeds - 3/4 tsp
Garlic - 1 large clove or 2 small cloves
Small red pearl onion - 3
( as i did not have i used chopped 2 tsp of white onion)
Fresh grated coconut - 2 tsp
Salt to taste
(Take a mixi jar add the above ingredients and crush them,do not add any water)

Method
Take a pan add the rice flour dry roast till its hot,do not over fry and burn it.
Take a wide boil add the roasted rice,crushed ingredients and sesame seeds.
Pour the boiling water and mix it up well using a wooden spoon.
Cover it with a lid and rest it for a minute,using your palm while still warm knead to a smooth dough.

Divide the dough into small balls,take a ball and place it on a greased plastic sheet and gently flatten it.Cover it with another oiled sheet and press to get a semi thick disc.
Roll the disc like a tube and press the overlapped edge to stick.

Heat oil in a pan and deep fry in medium low flame till crisp and light brown on all sides.
Remove it on a kitchen tissue,cool completely and store it in an air tight container!

Note:
a) Quantity of water will depend upon the quality of rice.Add water little by little,the dough should look like a non sticky smooth soft dough.
b) Always use only boiling water do not add cold water.
c) Keep the kneaded and rolled dough covered always


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Masala Kadalai / Masala Peanuts / Fried Spicy Peanuts / Masala Groundnuts

Masala Kadalai

Ingredients
Raw peanuts/groundnuts - 2 & 1/2 cups
( slightly fry in a pan till just warm)
Besan / Kadalai Mavu - 3 tsp heaped
Rice flour - 2 tsp heaped
Salt to taste
Red chilly powder - 1 tsp
Grated garlic - 2
Hing - 1/4 tsp
Crushed fennel seeds - 1/4 tsp
Curry leaves few
Oil to deep fry

Masala Peanuts

Method
Take a bowl add the rice flour,besan,salt,red chilly powder,hing,garlic and the warm groundnuts,mix  everything well.
Sprinkle water little by little till all the peanuts are coated with the mixture.Do not pour too much water and make it like a bajji batter.Each peanuts will look dry but all well coated to the mixture.
Heat oil in a pan and carefully drop the coated peanuts separated and not in bunches.
In medium high flame fry till brown on all sides and crisp.
Remove to a plate and garnish with fried curry leaves.
Enjoy this crispy peanuts with tea.

Note:
a) You will be using very little water to coat the peanuts ,do not pour water and make it like a bajji batter,See picture above.
b) Deep fry in medium high flame otherwise the peanuts will turn brown fast and they will not be crispy,You will end up with a chewy texture.
c) 1 tsp of hot oil can be added to the peanut mixture before frying,but i did not add still got a crispy texture.
d) Beginners can arrange each peanuts separately in a plate and then carefully drop it into the hot oil.
e) Sometimes peanuts may pop up while frying so i always fry the peanuts till just warm and then use.If masala is well coated chances are less to pop.
e) As my family don't like the peanuts fully coated with besan i have reduced.If you want to coat fully add 1 or 2 tsp extra besan.

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Thukkada Recipe / Namak Para / Namak Pare / Spicy Diamond Cuts

Thukkada

Ingredients
Maida / All purpose flour - 1 cup heaped
Salt to taste
Red chilly powder - 3/4 tsp
Ajwain - 1/2 tsp
Grated garlic - 2
Chopped curry leaves - 8
Hot oil - 1 tbsp for the dough
Oil as needed to deep fry

Spicy Diamond Cuts

Method
Take a bowl add all the above mentioned ingredients and mix well.
Pour water little by little and form a tight dough.Cover and rest for 5 minutes.
Dust your working place with some flour and roll out the dough to a thin sheet.
Take a knife and cut into diamond shape pieces.
Heat oil in a pan and deep fry in batches till crisp and light brown on all sides in medium high flame.
Remove it on a kitchen paper for excess oil to get absorbed if any.
Serve hot with tea as an evening snack

Note:
This recipe can be made with just wheat flour/Atta too.

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Sabudana Mixture Recipe / Sabudana Chivda Recipe / Sago Mixture Recipe / Javvarisi Mixture Recipe / Sabudana Namkeen Recipe

Sabudana Mixture

Ingredients
Sago / Sabudana / Javvarisi - 1 cup
Thick Poha / Aval / Beaten Rice - 1/2 cup
Ground nut - 1/4 cup
Pottukadalai/Roasted gram dal - 1/8 cup
Cashew nuts - 10
Curry leaves few
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Sugar a pinch
Hing - a generous pinch
Oil to deep fry

Sabudana Mixture

Method
Heat oil in a pan fry sago in batches till they puff up,remove it on a kitchen paper.
Same way fry the poha till crisp.Remove it on a kitchen paper.
Now fry the peanuts,cashew nuts & roasted gram dal separately till light brown.
Fry the curry leaves till crisp
Take a bowl add all the above fried ingredients,add the spices,salt & sugar,
Gently mix till everything is well combined.
Cool completely & store in a clean dry bottle or container.

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Aloo Bhakarwadi / Aloo Bakarwadi / Bhakarwadi / Samosa Pinwheels

Aloo Bhakarwadi

Outer dough
Maida/All purpose flour- 1 & 1/2 cups
Besan-1/2 cup
Oil-1/4 cup
Salt to taste
Chilly powder-1/4tsp (optional)
Filling ingredients
Boiled & mashed potato-3
Salt to taste
Hing-a pinch
Jeera/Cumin-1/2 tsp
Mustard-1/2 tsp
Sesame seeds-2 tsp
Turmeric powder-1/4 tsp
Red chilly powder & Coriander powder-each 1/2 tsp
Garam masala-1/4 tsp
Chopped coriander leaves-3 tsp
Amchur powder (dry mango powder)- a pinch
Sugar-a pinch
Oil-3 tsp
Oil-to deep fry required amount
Method

Take all the ingredients for the dough in a bowl,pour water little by little & form a soft dough.Rest it for 20 minutes.
Heat oil in a pan temper it with jeera & mustard.
Add the potato & all dry ingredients mix it well.Switch off the stove add the coriander leaves and mix.
Divide the dough into 2 parts,take one portion & roll it out into a big thin circle.Spread the filling around evenly,now slowly start rolling it from one corner till the end like a log.
Cut the roll into ½  inch long pieces.Slightly dust the cut portion with maida,so that the filling doesn't come out while frying.
Deep fry these in medium low flame till golden brown on all sides.
Serve it as an evening snack.

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Boiled Urad Dal Murukku / Urad Dal Murukku / Cooked Urad Dal Murukku / Minapa Pappu Jantikalu

Boiled Urad Dal Murukku

Ingredients
Skinless urad dal - 1/2 cup
Water -1 cup ( to cook the dal add little more water if needed)
Rice flour - 2 &1/2 cups
Salt - to taste ( around 1 & 1/8 tsp)
Hing - 1 tsp
Jeera/Cumin seeds - 1 & 1/2 tsp
Melted butter - 2 tbsp
( i used only 1 & 1/2 tbsp)
Water as needed to make a smooth crack free dough
Oil to deep fry

Method
Wash the urad dal take a pressure cooker add the dal and water,pressure cook till soft.
While still warm mash the urad dal well using a masher or your hand.
Put all above mentioned ingredients into the mashed dal..Add the melted butter & mix it till it forms crumbs.Pour water little by little & make a soft dough.
Heat oil in a pan,take some dough & fill it into the murukku mould.Press this directly into the hot oil or press it back of a flat ladle and gently flip it into the oil.
In medium high flame deep fry them till light brown colour place it on a kitchen towel to remove excess oil if any.
Cool completely before storing it in a air tight container.
Note:
a) Always keep the dough covered with a wet cloth or plate to avoid drying.
b) This murukku is usually slightly brown so do not over fry.
c) Fry these is medium high flame otherwise murruku will absorb too much oil.
d) Usually too much butter is not needed for this murukku.

Recipe for Thenkuzhal murukku click HERE 


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Moongh Dal Murukku / Pasiparuppu Murukku / Pesarapappu Murukku

Moongh Dal Murukku

Ingredients
Rice flour-2 cups
(store bought)
Yellow moongh dal powder-1/2 cup
(store bought)
Hing-1/2tsp
Chilly powder-1/2tsp
Salt-1tsp
Melted butter-2tbsp (6tsp)
Jeera/cumin seeds-1 & 1/2 tsp
Water-1 or 1 & 1/2 cups
Oil-to deep fry

Method
Mix all above ingredients except oil in a bowl.
Pour water little by little & form a soft dough.
Fill the dough in murukku maker/mould,select any disc you want( i used the 3 star disc).
Heat oil in a pan,press the dough directly into the hot oil.
In medium high flame deep fry them till crisp and light golden brown on all sides.
Remove it on a kitchen paper,cool & store it in a air tight container.

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Tirupati Urad Pepper Vada / Tirupati Vada Recipe / Milagu Vadai Recipe / Pepper Vadai Recipe / Whole Urad Dal Vada Recipe / Tirumala Vada Recipe / Tirumala Temple Style Vadai recipe

Tirupati Vadai

Ingredients
Whole urad dal with skin - 1 cup
Salt to taste
Cumin seeds / Jeera - 1 tsp
Whole pepper - 1 & 1/2 tsp
Hing - 1/4 tsp
Oil & Ghee to deep fry
Method
Soak dal in water for 5 hours.Drain out the water completely.
Grind the dal till a coarse mixture,do not add water while grinding.
If needed just sprinkle very little water.Do not grind to a fine paste.
Dry grind pepper and cumin seeds to a coarse powder.
Take a bowl add the Dal batter,powdered cumin & pepper,hing and salt mix it well.
Heat oil & ghee in a pan,wet your fingers in water take small portion of the batter.
Place the ball on a plastic sheet,banana leaf or wet cloth press it to a very thin disc.Make a hole at the center this step is optional.Usually it is made a bit thick .
Slowly remove it from sheet & slide it into the hot oil /ghee.
Deep fry till brown on both sides & crisp outside but still soft inside in medium high flame.
Once all the vadas are done we need to deep fry again in batches till crisp.
Remove it on a kitchen paper for extra oil to get absorbed.
Your crispy vadas are ready.
Note:
a) Make sure your batter is coarse,do not add water & grind to a fine paste.
b) Deep fry 2 times to get a really crispy vada this is a must otherwise your vadas will be chewy.
c) Usually these vada are made thick but i like them thin and crisp.
d) Some add a teaspoon of rice flour to the batter.
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Sarva Pindi Recipe / Ginne Appa Recipe / Tapala Chekka Recipe / A Traditional Telangana Snack

Sarva Pindi

Yields:7
Ingredients
Rice flour - 1 cup heaped
Salt to taste
Channa dal - 1/8 cup
( soak it in water for 1 hour)
Roasted sesame seeds - 1 tbsp
Roasted and crushed peanuts - 1/4 cup
Chopped coriander leaves - 1 tsp
Curry leaves chopped few
Chopped onion - 1 tbsp
Chopped or grated ginger - 1/4 tsp
Chopped green chillies - 2
Cumin/Jeera - 1tsp
Red chilly powder - 1/2 tsp
Water as needed
Oil to deep fry

Sarva Pindi

Method
Take a bowl add all above mentioned ingredients.
Slowly add water and make a soft dough.
Divide the dough into equal size balls.
Mean while heat oil in a pan,take a small plate place a ball of dough, press and spread the dough into a semi thin disc.( see picture)
Make holes all around the chekka/disc when the oil is hot slowly slide the plate into the oil.
Wait for couple minutes and slowly release the chekka/disc using a knife from the plate.Remove the plate from the oil.
Deep fry these chekka till crisp and light brown on both sides in medium high flame.
Remove it on a kitchen tissue and enjoy this crispy snack with your tea.

Note:
a) If you are not comfortable to put the plate in oil just spread it on a plastic sheet lift from the sheet and slowly slide it into the oil.
b) All ways deep fry in medium high heat.
c) Some add spring onions too for extra flavour.

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Methi Mathri Recipe / Crispy Methi Mathri Recipe / Fenugreek Crackers / Fenugreek Flavored Mathri / Indian Snack

Methi Mathri

Ingredients
All purpose flour / Maida - 1 cup
Ghee - 2 tbsp
Salt - 1/2 tsp or to taste
Turmeric powder - 1/4 tsp
Crushed black pepper - 1/2 tsp
Ajwain - 1/2 tsp
Chopped fresh methi leaves - less than 1/4 cup
Oil to deep fry
Method
Take a bowl add all the above mentioned ingredients mix it well.
Pour water little by little to form a tight dough.Cover and rest it for 15 minutes.
Roll the dough into a semi thick sheet use any shape cutter and cut them.
I have used a flower shaped cookie cutter.
Heat oil in a pan and deep fry in batches till light brown and crisp on both sides.
Remove it on a kitchen paper,cool and store it in an air tight container.
Note:
a) Fresh methi leaves always has a slight bitter taste,if you want to avoid then use dry kastoori methi.
b) Deep fry in medium low flame.
c) Prick the mathri with a fork once before you deep fry.

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Aloo Lachcha Recipe / Masala Aloo Lachha Recipe / Aloo Laccha Recipe / Deep Fried Masala Potato Sticks / Masala Aloo Sticks Recipe

Aloo Lachcha

Ingrddients
Medium size aloo /potato - 3
Salt to taste
Amchur powder/Dry mango powder - 1/2 tsp
Mint powder - 1/2 tsp
Chaat masala - 3/4 tsp
Red chilly powder - 1/2 tsp
Oil to deep fry

Aloo Lachcha

Method
Wash and peel the skin of the potato.grate the potatoes to thin strips and soak it in water for 1 or 2 minutes.
Wash the potatoes well squeeze of the water and keep it on a strainer,repeat this process one more time to remove starch.Make sure there is no water.
Spread this potatoes on a towel to remove excess water.
Heat oil in a pan and deep fry in batches till crisp & light brown.
Remove it on a kitchen paper,while still warm sprinkle the spices & gently mix.
Cool and store it in air tight container.
Note:
a) If you don't have mint powder just microwave 10 mint leaves till crisp then cool,crush & use.

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Seepu Seedai Recipe / Seepu Murukku Recipe / Chettinad Seepu Seedai Recipe / Diwali Snack Recipes

Seepu Seedai

Ingredients
Rice flour - 1 cup
Urad dal Powder - 1/4 cup
Salt - 1/4 tsp
Water - 1/4 cup
Coconut milk - 3/4 cup
( I used the semi thick tinned coconut milk)
Oil to deep fry

Seepu Seedai

Method
Heat a pan/kadai add the rice flour & urad dal powder,dry roast till just warm.
Do not fry till colour change,switch off the stove and add salt.
While still warm slowly add the coconut milk & water little by little till you form a soft dough.
Fill this dough into the seepu seedai press/mould.
Press the dough into long strips on a tray or wooden cutting board.Now cut it to a 2" piece strips.
Take each small pieces and join the edges ( see picture).They will resemble like broad finger rings.
Press it well so that they don't go apart while frying.
Heat oil in a pan and fry them in batches till light brown & crisp on all sides.
Remove it on a kitchen paper,cool & store it in an airtight container.
Note:
a) Make sure the dough is soft and crack free.
b) Usually we use freshly ground coconut milk,but i have used tinned coconut milk.
c) If you don't have the disc make lines using a new clean comb to make the lines.
d) Always keep the dough covered with a cloth.

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