Pesara Pappu Boorelu / Pesara Poornam Boorelu / Moongh Dal Boorelu / Poornam Boorelu With Moong Dal / Pasi Paruppu Suzhiyam

Pesara Pappu Boorelu

Ingredients for the filling
Yellow moongh dal/Pasi paruppu/Pesara pappu-3/4 cup
Jaggery/Vellam-1 & 1/2 cups
Cardamom powder-1tsp
Grated coconut-1/2 cup
Outer layer
Rice-1 cup

( sona masoori - 1/2 cup and Idli rice - 1/2 cup)
Urad dal-1/2 cup
Salt a pinch
Cooking soda-a small pinch(optional)
(Soak rice & dal together for 3 hours. Grind it with little salt to a smooth batter.Batter should be like a thick dosa batter consistency. Mix in the cooking soda just before frying.
Other ingredients
Oil to deep fry
Method
Soak moongh dal in water for 1 to 2 hour.
Drain the water & grind the dal to a smooth batter,with little water.
Grease an idly plate pour the batter & steam till its cooked may be 12 to 15 minutes.
Cool the steamed idly completely & crumble them.

You can also put it in a food processor & crumble,keep it aside.
Melt jaggery in water,strain the jaggery to remove any impurities. Now switch on the stove & bring the liquid to a boil.
Now add the crumbled dal,coconut & cardamom powder.Cook this mixture in low flame till you get a thick mixture.
Switch off the stove,cool the mixture & roll them into small balls.
Heat oil in a pan,dip each moongh dal ball into the rice/urad dal batter.Coat the mixture evenly on all sides.
Gently drop them into medium hot oil,deep fry till its golden brown on all sides.
Remove it on a kitchen paper to remove excess oil if any absorbed.

Serve them hot.

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Kondai Kadalai Vada / Black Channa Vada / Black Chickpea Vada Recipe

Kondai Kadalai Vada

Ingredients
Kondai Kadalai/ Black Channa-1 & 1/2 cups
(soaked over night in water,next day drain out the water completely before grinding)
Yellow moongh dal-2tbsp
(Soaked for 1 hour,drain water before adding to the batter)
Chopped onion-1tbsp
Green chillies-4 to 5
Chopped curry leaves-few
Hing-1/8tsp
Fennel seeds-1/2tsp
Salt to taste
Ginger a very small piece
Oil-to deep fry
Method
Drain out the water from the soaked black channa.
In a blender add the channa,fennel seeds,green chillies,ginger & hing.
Grind to a very coarse paste,do not add water just sprinkle if needed.
Remove them in a bowl add the chopped onion,curry leaves,yellow moongh dal & salt.Mix well till everything is combined.
Heat oil in a pan,divide the batter into small balls.Flatten these balls to medium thickness like we do for regular masala vada.
Deep fry these vadas in medium hot oil till crisp & golden brown on all sides.
Remove them on a kitchen paper for excess oil to get absorbed.Serve them hot.
Note:
a) Do not add any water to the batter,the batter should look like a semi coarse batter.If your batter goes a bit watery add a teaspoon of rice flour to thicken the batter.
b) You can replace green chillies with red chillies.
c) For extra flavour you can add cinnamon stick,garlic,mint leaves.
d) Chopped cabbage can also be added to make it more healthier while giving the kids.

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Wheat Flour Murukku/Godumai Mavu Murukku

Step by step method/picture to make godumai mavu /wheat flour murukku.

Ingredients
Wheat flour- 1 & 1/2 cups
(Put the wheat flour in a clean cloth.Tie a knot & place it in a steamer/cooker.Steam this for 15 to 20 minutes in medium flame without whistle.Remove from steamer & cool the flour,break it up so there are no lumps.Sieve this flour & now your wheat flour is ready to use.)
Rice flour-1/2 cup
Besan/Gram flour-1/4 cup
Red chilly powder-1/2tsp
Salt-1tsp
Hing-1/4tsp
Jeera/Cumin-1tsp
Very hot oil-1 & 1/2 tsp
( If you want a bit softer side then add 2tsp of oil)
Water-1 & 1/4 approximately
Oil-to deep fry

Method
Mix all above ingredients together.Pour water little by little & make a soft dough.fill the murukku mould with any shape disc.I have used the single star disc,fill the dough into the mould.Heat oil in a pan,press the dough directly into the oil or press it on a plate into a circle.Use a flat ladle to pick it up & drop it in hot oil.In medium high flame deep fry them till crisp & slight golden brown on all sides.place it on a kitchen paper to remove excess oil.Cool & store it in a air tight container.

Kara Boondi Recipe / Spicy Boondi Recipe / Kara Boondhi Recipe / Karaboondhi Recipe /Khara Boondi Recipe

Step by step picture /method to make Kara boondhi / Boondi,a nice Deepawali/Diwali snack..

Ingredients for the batter
Besan flour-2 cups
Rice flour-2tbsp
Salt-1/2tsp
Chilly powder-1/2tsp
Hing-1/4tsp
Oil-2tsp
Water-1 & 1/4 cups
(water quantity varies according to the quality of besan)
Other ingredients
Oil-to deep fry
Salt & chilly powder to sprinkle on top
Fried curry leaves-few
Fried peanuts-a handful
(fry these in oil & keep it aside)

Method
Make a smooth batter with above ingredients,batter consistency should be a bit thinner than the bajji batter.Heat oil in a pan,keep the boondhi ladle little above the pan.Take a ladle of batter,tap or gently press it so that the batter falls evenly into the medium hot oil.fry these boondhis till crisp & golden brown on all sides.Remove it on a kitchen paper so excess oil is absorbed into the paper.Repeat the same till you finish the batter.Transfer into a bowl ,sprinkle the salt,red chilly powder & add the fried curry leaves & peanuts.Toss it well,cool & store it in an air tight container.


Variation - I added 2 pinch of cooking soda to just plain besan flour & rice flour of the same above measurement.Fried the boondhis & added the salt,red chilly powder, fried cashew nuts,curry leaves & ground nuts.See the picture above.

Avocado Garlic Murukku / Avocado Murukku RecipeAvocado

Avocado Murukku

Ingredients
Rice flour-2cups
Besan/gram flour-1/2 cup
Mashed avocado-1
Grated garlic-2
Salt to taste
Red chilly powder-1tsp
Hing-1/4tsp
Water-required amount
Hot oil-1tbsp
Jeers/cumin seeds-1tsp
Oil-to deep fry
Method
Mix all above ingredients together in a bowl.
Pour required water and make a soft dough,dough should not be too tight.
Fill the dough in the murukku press.
Heat oil in a pan,press the dough directly into the oil.
In medium heat deep fry till golden brown & crisp on all sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Cool & store it in a air tight container.

Quinoa Murukku

Ingredients
Rice flour-1 & 1/2 cup
Slightly dry roasted & powdered quinoa-1/2 cup
Besan-1/2 cup
Salt to taste
Red chilly powder-1/2tsp
Cumin seeds-1 tsp
Hing-1tsp
Water-required amount to make a soft dough
Hot oil-1tbsp
Oil-to deep fry

Method

Pour water little by little & make a soft dough with all above ingredients.Heat oil in a pan,fill some dough in the murukku press/mould.Press directly into the hot oil.Deep fry in medium flame till light brown on all sides & crisp .Remove on a kitchen paper. Cool & store in a air tight container.

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.

Vellai Paniyaram Recipe /Chettinad Special Vellai Paniyaram Recipe

Vellai Paniyaram

Ingredients
Long grain rice-1/2cup
Urad dhal-1tbsp
Salt to taste
Sugar a pinch
Milk-1/8cup
Cooking soda-a pinch(optional)
Oil-to shallow fry
Method
Soak rice & dhal together for 2 hrs.Grind it with salt,sugar & milk to a fine smooth batter.
Add cooking soda & enough water to make a semi thick pouring consistency.
Heat oil in a kadai while hot pour a ladle of batter in the middle.Spoon the hot oil over the paniyaram until it floats on top.
Flip and allow it to cook for one minute,remove at once,drain on kitchen paper.
Enjoy it with spicy milagai chutney.

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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.

Dhal Idly

Ingredients

Idly rice-3 & 1/2 cup

Urad dhal-1 & 1/2 cup

Methi-1tsp

Aval (Poha)-1 cup

Masoor dhal-1/4 cup

Channa dhal-1/4 cup

Yellow moongh dhal-1/4 cup

Sabudana /Sago-1/4 cup

Salt to taste

Method

Soak urad dhal separately & all other ingredients together separately.Grind urad dhal batter till fluffy ,keep it aside.Grind the other ingredients to a smooth batter.Mix both the batters add salt & leave it to ferment overnight.Next day make Idly asusual.

Note:The batter should not be very watery to make idly.To make dosa dilute a bit.

Courtesy:I used Rashmi's paper dosa batter to make Idly with a small change.....

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.

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Cabbage Pakoda

Ingredients for PakodaShredded cabbage-1/2 cup
Chopped onion-1tbsp
Salt & Chille powder to your taste
Jeera-1tsp
Rice flour-1 tbsp
Besan -3tbsp
(i used only for binding)
Method
Mix all above ingredients in a bowl,make balls( don't worry about the shape) & deep fry them in hot oil.Remove on a kitchen paper to remove excess oil & serve .