Kara Sev

Ingredients
Besan-1 & 1/2 cup
Rice flour-1/2 cup
Hing-1/2tsp
Red chilly powder-1tsp
Jeera-2tsp
Crushed pepper-2tsp
Salt to taste
Butter-1tbsp
Oil-to deep fry
Method
Mix all above ingredients together.Add water little by little & mix it to a dough(this dough will be a bit sticky).Fill it in a sev press which has bigger holes in it.Press it directly into the hot oil.Deep fry it in medium flame till crisp & light brown on all sides.Cool & store it in an air tight container.
Inspired by Tasty appetite

Vermicelli(Semiya) Murukku

Ingredients

Vermicelli (Semiya) -1/2 cup

Rice Flour-1 cup
Pottukadalai powder/roasted gram-1/2 cup

Ajwain seeds-1/2 tsp
Red chilly powder -1/2 tsp
Hot oil-1tbsp

Salt to taste

Oil for deep frying
Method
Soak semiya in one cup water for 2 hour.Mash it well ,add all above ingredients.Knead it to a soft dough.Heat oil in a pan,fill the dough in the murukku press.Press it directly into the hot oil & fry it till crisp & golden brown in medium flame.Cool & store it in a container.
Courtesy:Hari Chandana

Quinoa Murukku / Murukku Recipes

Ingredients

Powdered quinoa-1/2 cup
Rice flour-1 cup
Besan-1/4 cup
Chilly powder-1 & 1/2 tsp
Salt to taste
Ajwain-1tsp
Hot oil-1 & 1/2 tbsp
Hing-1tsp
Oil-to deep fry
Method
Mix all above ingredients together, pour water little by little & make a soft dough.Heat oil in a pan fill the mixture in the murukku press. Press it directly into the oil & in medium flame fry it till crisp & light brown on all sides.Cool & store it in air tight container.

For Version 2 Quinoa Murukku recipe  click HERE

Thanks for visiting !

Badam(Almond) Murukku

Ingredients
Rice flour-2 & 1/2 cups
Finely powdered badam(almonds with skin)-1/2 cup
Besan-1/4 cup
Salt to taste
Red chilly powder-1tsp
Hing-1/2tsp
Ajwain(omam)-1tsp
Melted butter-3tsp
Water-enough to make a soft dough
Oil-to deep fry
Method
Mix all above ingredients together in a bowl.Pour water little by little & make a soft dough.Heat oil in a pan,fill the dough in the murukku press.Press directly into the hot oil.In medium flame fry it till light brown colour on all side & crisp.Cool & store it in an air tight container.

Potato Murukku

Ingredients
Rice flour-2 cups
Salt to taste
Hing-1/4tsp
Chilly powder-1/2 tsp
Jeera-1 & 1/2 tsp
Boiled potato-1
Butter softened-1/4 cup
Water-required amount to make a soft dough
Oil-to deep fry
Method
Grind potato,salt,little water & butter to a smooth paste.In a bowl add all above ingredients, to this add the potato mixture.Pour water little by little & make a soft dough.Heat oil in a pan,fill the dough in the murukku press & press it in the hot oil.Cook it both sides in medium flame till crisp & light brown in colour.Drain it on kitchen towel,cool & store it in air tight container.
Courtesy:Rakskitchen with a slight change in ingredient & name of the dish.........

Pudhina (Mint) Murukku

Ingredients

Rice flour-2 cups

Urad dhal flour-1/2 cup

Salt to taste

Jeera-1tsp

Hing-1/2tsp

Melted butter-4tsp

Grind

Mint leaves-a handful

Green chillies-3

(grind with little water & filter the water)

Oil-to deep fry

Method

Mix all above ingredients,filtered mint water & extra water to make a soft dough.Heat oil in a pan,put the dough in the murukku press .Directly press it in hot oil & cook it in medium heat till light brown on all sides.Remove it on kitchen paper.Cool & store it in an air tight container.

Tomato(Thakali) Murukku

Ingredients

Rice flour-1 cup

Besan-1/2 cup

Roma tomatoes-2

(blend it in mixi with little water & filter the juice.It came to 1/2 cup)

Salt to taste

Hing-1/4tsp

Chilly powder-1/4tsp

Jeera-1/8tsp

Melted butter-3tsp

Oil-to deep fry

Method

Mix all dry ingredients together in a bowl.Heat the tomato juice in microwave for 10 seconds.Add butter & juice to the dry mixture & knead it to a soft dough.Put it in the murukku press & press it in hot oil.Fry it in medium flame till light brown on both sides.Drain on a kitchen towel.Cool & store it in air tight container.

Masala Wheat Flakes

Ingredients dry roasted & pound coarse
Jeera-1/2tsp

Fennel seeds(Somph)-3/4tsp

Coriander seeds-3/4tsp

Cinnamon powder-more than a pinch

Pepper powder -little

Other ingredients

Whole grain wheat flakes-1 cup

Cashew nut made half-8

Almond made half-10

Salt & Chilly powder-to taste

Curry leaves-little

Butter-2tsp

Method

Heat butter in a pan fry the nuts till light brown.Add the curry leaves,salt,chilly powder & pound powder.Fry for a minute,now add the wheat flakes & toss it well.Let all the masala get evenly mixed.Switch off the gas.Cool & store it in air tight container.

Saw this recipe in a TV show ,made it in my version with a slight change.......

Omapodi / Om podi / Ompodi(Sev)

Ingredients

Besan/kadalai mavu-2 cups

Rice flour-1 cup

Ajwain-6tsp

Salt to taste

Red chilly powder-1tsp

Hing-1/2tsp

Butter melted-1tbsp

Oil-to deep fry

Method

Dry roast ajwain & powder it.Soak the powde in warm water for 1 hrs.Strain (use only the water) & mix all above ingredients together to form a soft dough (this dough will be a bit sticky).Heat oil in a kadai/pan fill the sev press with batter & squeeze it in circles.Fry it till light brown on both sides.Place it on a kitchen paper to remove excess oil.Cool & store it in air tight container.

Mixed Dal Murukku Recipe / Dal Murukku Recipe

Mixed Dal Murukku

Ingredients

Rice flour-2 & 1/4 cup

Yellow moongh dhal-3/4 cup

Urad dhal-1/4 cup

Channa dhal-1/4 cup

Salt to taste

Red chilly powder-1tsp

Jeera/ Cumin1tsp

Hing-1tsp

Melted butter- 2 & 1/2 tbsp

Oil-to fry muruku

Method

Dry roast moongh,urad & channa dhal separately till its just hot.
Cool & grind to a very fine powder in mixi.
Now mix all above ingredients together in a bowl,pour water & make a soft dough.
Fill the dough into a murukku press,press it directly in the hot oil.
In medium flame fry until they are golden brown colour.
Drain them on a paper towel,cool & store it in a air tight container.

Thanks for visiting !

Chegodilu (Rice Flour Rings)

Ingredients

Rice flour-2 cups

Boiling water-2 cups

Sesame seeds-1tsp

Ajwain-1/4tsp

Hing-1/2tsp

Butter-1tbsp

Salt & Chilly powder to taste

Soaked yellow moongh dhal-1tbsp

Oil to deep fry

Method

In a bowl mix rice flour,salt,chilly powder,moongh dhal,ajwain,sesame seed & hing.Add boiling water and mix it well .Cover & keep it for 5 minutes.Knead it well so that there are no lumps.Grease your hands & take small ball roll it like a rope ,then join both the ends like a ring(see the picture).Make all the rings & cover it with a wet cloth so that it doesn't dry.Heat oil & deep fry them in batches in medium high flame.Cook it both sides till its brown in colour.Cool & store it in a air tight container.

Note:Deep fry your chegodilu immediately otherwise it will start to drink oil.

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Vazhakai (Raw plantain) chips

Ingredients
Raw plantain-1
(peeled & made thin slices)
Salt & Turmeric powder-1tsp each
( dilute it with water)
Oil-to fry
Coconut oil-Little
Method
Heat oil in a kadhai,when oil is ready add 1tsp of coconut oil & 1tsp of salt & turmeric liquid.Now add the sliced plantains.Fry it till crisp & drain excess oil on a kitchen paper..For every batch follow this method, store it in air tight container.
Tips
Do not use riped plantains as it will be sweet & the colour will not be good.