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Posts Tagged ‘Fried gram dall’

Crunch..crunnnch.

Hey, stop that, your boy is sleeping.

Crunch.. crunch

Hear  the crunch again, ya, it is me, uncontrollable  in eating the thattai ,that my mom made for me, along with my lunch. ( Sssssh.. I always  have my lunch with a crisp side dish.)

Let us come to the point. We know thattai  is made in many different ways. You might have read  my way of making thattai. Yet, this is always the way my mom makes it and as far as  I remember, even the store brought  ones  never equals this taste. She is patient and I am not , I accept. So, I present here how she did it for me when I was in India for the vacation.  It had been a month now, yet they stay so good & fresh.

Thattai- good old version

Ingredients

Idly rice- 1 kg

Fried gram – 1/4 kg

Garlic- 1 number

Soaked chana dal- 1 cup  or more as you like.

Dried red chilli- 10 numbers

Salt as needed

Oil to deep fry

Wash and soak the idly rice for 3 hours or more.  Grind them in a wet grinder with minimal amount of water. Add chilli, peeled garlic pods and salt while grinding. After grinding finely, take it out, add the fried gram dall powder and the soaked chana dal. If this is as tight as chappathi dough, continue to the next step. If it is a little runny,  put it on a thick cotton towel and wrap it for an hour to absorb the excess moisture. 

thattai-pressing method I

Spread a dry  cotton dhoti (Long live my daddy!) on the floor and make small uniform balls of the dough and press them with your fingers to make little discs. The excess moisture is totally absorbed by now, and when you lift the discs with a flat spatula , it comes out  with so much ease. Else if you have a poori press , line both the surface with a plastic sheet, oil the surfaces and press it to a uniform thickness. This method is faster and easier but, by this way, it consumes more oil as the moisture is not totally taken  out.

Poori press     press method II        Fry in batches             

Either way you press them, deep fry them in groundnut oil  in batches  and store in an air tight container. As this has no peanuts or sesame seeds, it will sure stay good longer.  Enjoy the crispy snack.

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Have patience, have patience

Don’t be in such a hurry

If you get impatient

You only start to worry

Remember, remember

God is patient to you

Think of all the times

When others have to wait for you

… 

Hello, just a second , don’t get confused whether you have landed in a wrong blog. It is me relaxing on my sofa,  remembering the good old song of my school days. This is  the song I  sing to myself whenever I am waiting especially at the crowded bus stops in Chennai.

Just like this song, I have special songs for  every occasions. My mom hums sweet telugu tunes while she cooks. Those are great tunes  which none would have ever heard except her stove and vessels.

Hey that gives me an idea!! Why don’t we play a meme game with this ? At the latest , ‘partha mudhal naalai’  from ‘Vettaiyaadu Vilaiyaadu’ is the hit in our kitchen kacheri. Now you tell me the most frequent song/tune/ slogam you  hum/recite while you cook. I tag  my favourite bloggers Indira ,  Menutoday , Vee , My Dhaba, and Saffron Hut.

Coming back to food, I  wanted to enter My dhaba’s VCC Q3  2006. But all the snacks and sweets are all coming to a grand closure.Yet, I managed to grab the last few murukkus for a photo session. Here  is the recipe for arisi murukku

     

Murukku

                 Arisi murukku- a deep fried snack made with rice flour  

Ingredients:

Rice flour – 2 cups

Fried gram dall / udaitha kadalai/- 1/2 cup

Red chilli- 4 Nos

Asfoestida- 3 pinches

Curry leaves- 7/8

Sesame seeds- 1 tbsp

Cumin seeds- 1/2 tbsp

Butter /heated oil – 1 tbsp

Salt – to taste

Oil -to fry

Powder the fried gram dall and the  chillies in the blender. Mix the flours ,cumin seeds, asfoetida, sesame seeds ,butter / oil , salt  with water.Load the dough into a murukku press. Make long strips on a greased plastic sheet/ ziploc bag simultaneously coiling them into spirals.Deep fry in oil on both sides.

                                  

Murukku press

          Murukku press – Much easier than the old styled press.

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