Tag Archive | Gokulashtami

248. Cheedai varieties

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Unlike murukku, we have to be little bit careful while preparing cheedai. Even if the proportion of ingrediants is slightly varied, we won’t get good result.

Uppu cheedai :

raw rice : 1 cup

urud dal : 1 tsp

white ellu – 1/2 tsp

salt – 1/4 tsp

butter – 1 tsp

jeera – 1/2 tsp

cooking oil – 250 gm

asafoetida – 1/4 tsp

Method of preparation :

Wash rice and allow to dry in a cool place. Make it a nice powder. Dry roast urud dal and make it a powder. Along with these two flours, add salt, butter, jeera,  ellu and  asafoetida. Mix gently by adding little water.  We have to knead in such a way that the consistency will be like chapathi dough. Heat cooking oil in a pan. Make small balls and put them in hot oil and cook in a medium flame. When they turn light golden brown colour, we can take out from oil.

Vella cheedai :

raw rice : 1 cup

urud dal : 1 tsp

white ellu – 1/2 tsp

jaggery  – 1/2 cup

butter – 1 tsp

coconut  – 1 tsp

cooking oil – 250 gm

Method of preparation :

Wash rice and allow to dry in a cool place. Make it a nice powder. Dry roast urud dal and make it a powder. Along with these two flours, add  butter and   ellu. In a kadai, put jaggery and little water. When jaggery is dissolved, filter it to remove dust and small stones. Then again keep jaggery water in the kadai add cocunut and flour mixture. When it becomes little thick, switch off the gas and allow it to cool.   We have to knead in such a way that the consistency will be like chapathi dough. Heat cooking oil in a pan. Make small balls and put them in hot oil and cook in a medium flame. When they turn light golden brown colour, we can take out from oil.

247. Murukku varieties

Generally for Gokulashtami and Deepavali we prepare murukku at home. I just want to share the recipe for simple murukku varieties.

First, let us see Thenkuzhal.

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Ingredients required :

raw rice : 1 cup

urud dal : 1 tsp

white ellu – 1/2 tsp

salt – 1/4 tsp

butter – 1 tsp

jeera – 1/2 tsp

cooking oil – 250 gm

asafoetida – 1/4 tsp

Method of preparation :

Wash rice and allow to dry in a cool place. Make it a nice powder. Dry roast urud dal and make it a powder. Along with these two flours, add salt, butter, jeera,  ellu and  asafoetida. Mix gently by adding little water.  We have to knead in such a way that the consistency will be like chapathi dough. Heat cooking oil in a pan. Put a handful of dough in thenkuzhal mould and  press directly in oil. Turn it with a ladle and remove from oil when it becomes light golden brown and crispy. That is all.

Next, I want to tell the recipe for magizhampoo murukku or muthusaram or mullu murukku.

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Ingredients required :

raw rice : 1 cup

channa  dal :  3 tsp

pasipparuppu – 1 tsp

white ellu – 1/2 tsp

salt – 1/4 tsp

butter – 1 tsp

jeera – 1/2 tsp

cooking oil – 250 gm

asafoetida – 1/4 tsp

Method of preparation :

Wash and dry rice in a cool place and make it a nice powder. Dry roast channa dal and pasipparuppu separately and make them a powder. In a bowl, along with these flours, add ellu, jeera, salt asafoetida and butter. Mix gently by adding water little by little. When the dough becomes chapathi dough consistency, it is ready. Heat oil in a pan. Put a handful of dough in magizhampoo murukku mould and press directly in oil. When it becomes light golden colour, we can remove it from oil. That is all.