Thursday, October 22, 2009

3 - in - 1 Savories


Wondering if this is some kind of a new savory that I had invented. No, its not. Its the same old Murukku(Thenkuzhal), Ribbon Pakoda and Thattai Murukku. These were the savories that I prepared for diwali apart from my usual all time favorite Mixture. Wondering how I was able to prepare all this in a matter of 11/2 hrs. Its easy as the base flour mixture is the same. Yes, I used the same flour, altered the other ingredients and prepared 3 kinds of savories. That's the reason for the title.

Base Ingredients:

Par Boiled Rice - 3 cups
Raw Rice - 3 cups

Method:

1. Soak rices together for 3 to 4 hrs. 





2. Grind them into a smooth paste by adding very little water.
3. Keep this aside(Tough part is to take it out from the grinder or mixie. Its okay, as u get a very delicious savory).
4. Divide the ground batter to 3 parts.



Murukku(Thenguzhal):

Ingredients:

Prepared Rice Dough - 1 part(1 cup of raw rice + 1 cup of par boiled rice)
Dry Roasted and powdered urad dhal - 1 tsp
Butter - 50 gms
cumin seeds - 1 tbsp(the more the better it tastes)
Asafoetida - few pinches
Salt - as required
oil for deep frying

Method:

1. Mix all the ingredients and prepare a smooth dough.





2. Heat oil in a wide pan.
3. Put the dough into a murukku press and squeeze them onto hot oil making big circle(as big as the pan can hold).
4. Leave them for a 2 min and turn them over. Remove from oil once the oil stops making bubble sound.
5. Place them in absorbent paper.
6. Repeat the procedure with rest of the dough.




Note: The murukuu is sure to be maintain its color(white). If it becomes brown then it means that you have added more urad dhal. Reduce it during ur next try..:)


Ribbon Pakoda

Ingredients:

Prepared Rice dough - 1 part(1 cup of raw rice + 1 cup of par boiled rice)
Besan Flour - 1/2 cup
Butter - 50 gms
Chilli Powder - 2 tbsp(if you need more spice add some more of ur choice)
Salt - for taste
Asafoetide - few pinches
oil for frying

Method:

1. Mix all the ingredients and prepare a smooth dough.
2. Heat oil in a wide pan.
3. Put the dough into a ribbon pakoda press and squeeze them onto hot oil making big circle(as big as the pan can hold).
4. Leave them for a 2 min and turn them over. Remove from oil once the oil stops making bubble sound.
5. Place them in absorbent paper.
6.. Repeat the procedure with rest of the dough.



 I just had this remaining for the click..:). Other than the pakoda, do u see something else in the snap???

Thattai Murukku

Ingredients

Prepared Rice dough - 1 part(1 cup of raw rice + 1 cup of par boiled rice)
Red chillis - 6 mos
Green Chillis - 2 nos
Butter - 50 gms

Salt - for taste
soaked channa dhal - 2 tbsps

Asafoetida - few pinches
oil for frying

Method

1.Soak green chilli and red chillis together in warm water for 30 min.
2. Grind the chillis to a coarse paste.
3. Mix this with the other ingredients and make a smooth dough.
4. Prepare small balls out of the dough.
5. In a milk cover or zip lock cover or any polythene cover pat the balls to circular flat discs.
6. Heat oil in a wide pan
7. When oil is smokey hot put the flat disc dough and fry till the oil stops making bubble sound.
8. Place them in absorbent paper.
9. Repeat the procedure with rest of the dough.

Same here.....:)

Variations:

U can also try seedai and Kai murukku(see nithya's post) using the same flour. 

Tip:
  • ver add too much water as the savory might turn brown.
  • Roasted urad dhal powder: dry roast the urad dhal in a hot pan till golden brown. Allow it to cool and grind it to a smooth powder. Sieve it if required
  • use of freshly prepared urad dhal powder makes the savory retain its original color.

2 Comments:

  1. Sangeetha Subhash said...
    Looks utterly yummy n tremendous...makes me hungry..
    Vidya Rao said...
    Wow..so many varities!Requesting you to collect your award awaiting in our blog!

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