Easy Potato Murukku

 

Ingredients:-

Rice flour-2 cups
Asafoetida-1/4 tsp
Cumin Seeds-1 & 1/2 tsp
Butter-1/4 cup
Red chilli powder-1 to 2 tsp (acc to ur taste) (optional)
Salt to taste
Water as needed

To Grind:-
Potato-1 no
water-required



Method:-



Cook potato,cool down,remove the skin and grind with water to a smooth paste.



Mix the rice flour, asafoetida,cumin seeds,chilli powder,melted butter and salt well.

Add the ground paste and required water,so that you get a non sticky dough.Keep covered at all the times.


I used the murukku press with the plate with three or more round hole (i don't have three holes one if u have u can use that). You can try the star hole plate too.
Grease the murukku press with little oil,then fill the dough and start pressing.I usually press in 2 ladles and flip in oil,check by adding a pinch of dough if it raises immediately with a shh sound then the oil is ready.Now carefully flip over the prepared murukkus and deep fry.Turn over and cook.



Deep fry till slightly browned.Drain in tissue paper.Repeat the process until the entire dough finishes.Drain in tissue paper.


Cool down the store in an airtight container.

Repeat the process till end and transfer to an air tight container.Stays good for a month.Enjoy the crispy white murukkus.




 
Notes:-

1. The dough has to be in a correct consistency,should not be sticky.

2.If the murkkus while you press gets broken,that means your dough needs more water,sprinkle more water and mix again.

3.If you make with more than two cups ,prepare the dough in batches,or else if you make in bulk and keep the dough for long time,the murukkus will turn dark in color as the time passes.

4.You can replace cumin with omam.
5.When you press the murukku,just press one layer in a spread manner, don't layer more as it will give you harder murukku and will take more time to cook.Make loose,single layered murukku.
6. you can add red chilli powder or u can skip.

Ribbon Murukku / Ribbon Pakoda (Ola / Oatu Pakoda)

Ingredients:-


Rice Flour-1 cup
Besan Flour -1/2 cup
Split Gram Dal / Roasted Channa Dal (Pottukadalai)-3 tbsp
Butter-1.5 tbsp
Chilli Powder-2 tsp
Garlic Paste-1 tsp (optional)
Sesame Seeds-3/4 tbsp
Salt to taste
Oil-For deep frying


Method:-



Grind roasted channa dal in a fine powder,sieve it once.


In a mixing bowl,add rice flour,besan flour,roasted channa dal powder,sesame seeds,butter,red chilli powder, garlic paste (i didn't add if u want u can add now) and required salt.
 
 
Add water little by little to form a soft stiff dough.Grease the press with oil then fill it up with batter and keep it ready.


Meanwhile heat oil.

Press the dough starting from the edge to the center in a circular motion in the preheated.Do not add more layers to ensure even cooking.Turn over to other side when the bubbles ceases and cook again till bubbles ceases.Drain it tissue paper, cool down completely and then store  it in an airtight container.Repeat the same for the prepared remaining dough too.


You can keep this for a week and enjoy this as a tea time snack.

Notes:

1.  If you like pepper you can add 1/4 tsp freshly ground but make sure its fine engouh to get through the press.

2. Also grind garlic to a very fine paste.You even grind red chllies with garlic and skip red chillies powder.

Thenkuzhal Murukku

Ingredients:-

Rice Flour-2 cups
Urad Dhal Flour-1/2 cup
Butter-3 tbsp
Hing- a pinch
Sesame seeds-2tsp (optional)
Water-as required
Salt to taste
Oil -for deep frying


Method:-

I used store brought urad dal flour.So i slightly dry roasted in a pan with out changing its colour.

Add rice flour,urad dal flour,cumin seeds,sesame seeds,salt and butter in a bowl and mix well.


Add hot water (not very hot only hand bearable hot water)little by little form a soft non sticky dough.First i used a spoon then mixed well with hands to bring it to a soft dough.


Heat oil in kadai apparently,enough o deep fry the murukkus.
Fill the murukku press with this dough with murukku 3 rounds holes plate.grease some ladles and make murukku first in that then drop then in oil.This way we can make decent shapes also our hands wont feel the heat.Deep fry in medium flame.

Fry them till golden brown in medium flame.Make sure it gets cooked evenly on both sides,turn over accordingly.


Drain in tissue,cool down completely and then store in airtight container.




Note: make sure you keep the dough covered through out to avoid drying of the dough.

Chegodilu / Rings

Ingredients:-

Rice Flour-1 cup
All Purpose flour-1 cup
Water-2 cups
Split Moong Dal-2 tbsp
Red Chilli powder-2 tsp
Cumin Seeds-1 tsp
Sesame Seeds-3 to 4 tbsp
Butter-2 tbsp
Salt to taste
Oil for deep frying



Method:-


Boil water add salt,butter,moong dal,red chilli powder,cumin seeds mix well.

 After water starts boiling ,on very low flame slowly add the rice flour and maida flour.Using ladle,combine with water by stirring it in and turn off heat immediately.Cover with lid and keep aside.


Once cool ,add sesame seeds mix and knead the dough till smooth.(while make the ring u can sprinkle some sesame seeds).
Take a small size ball of the dough and sprinkle some sesame seeds and roll into a thick rope which is approx 3 -4 inches in length and form a ring by pressing the end of the rope firmly.Prepare rings in this manner,(as shown in the image)continue with the rest of the dough until you are done with the entire batch.You can either cover it with plate to prevent the dough from getting dried.



Heat oil in a wide pan,once oil gets hot gently drop the rings in batches.

Initially the flame needs to be high and when rings come up the surface reduce the flame and cook till we gt golden color on the rings.
When rings turn golden,remove on a kitchen napkin and cool.


Store it in a air-tight container.

Moong Dal Rings / Pesara Chegodilu

Ingredients:-

Moong Dal - 1 cup
Rice Flour-2 cups
Butter-1 tbsp
Cumin Seeds-2 tsp
Sesame Seeds-3 to 4 tbsp
Red Chilli powder-2 tsp
Salt to taste
Oil for deep frying


Method:-


Wash and pressure cook the moong dal with enough water to cover it for 4 whistles.Mash the cooked dall until creamy and set aside.
Now add the butter,red chilli powder,cumin powder,sesame seeds and salt mix well.Combine with the  rice flour  and knead the dough till smooth or  soft dough(don't add water)if necessary add little water.

Make small size balls.Take small size dough and  roll into a thick rope which is approx 3 inch in length and form a ring by pressing the ends of the rope firmly.Prepare chegodis in this manner (as shown in the image) .

Heat oil in a deep frying pan on medium flame.Once oil gets heated gently drop the rings in batches.
Initially the flame needs to be high and when rings come up to the surface reduce the flame and cook till we get golden color on the chegodilu.When they slowly turn to golden color, turn them over gently to the other side and cook to a golden shade.Use a slotted ladle to remove onto an absorbent paper and cool.Cool completely before storing in an air tight container.