DEEPAVALI DELICACIES

**kugan98** · 10th November 2010, 05:57 PM

Ribbon Pakoda

Ingredients:
1 cup channa dal flour
3 cups rice flour
3/4 tbs chilli powder (less for milder taste)
1/4 tsp asafetida powder
1 tbs crushed cummin seeds
salt to taste
oil for frying.

Method:
In a mixing bowl, combine all ingredients, except oil.
Add water little at a time to make a soft dough.

Heat oil in a wok.
Spoon the dough into a snack press fitted with a the pakoda plate.
Squeeze the dough through the press directly into the hot oil.

As the ribbons fall, move the press around in a circular motion.
When the ribbons are crisp and golden, remove from oil, and drain. When cooled store in airtight container.

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**kugan98** · 10th November 2010, 07:13 PM

BUTTER MURUKKU

Ingredients:

1 kg rice
350 grms roasted channa dal (pottu kadalai)
60 grms butter
1 tbs cumin seeds
Salt to taste
Boiled cooled water water
Oil to fry.

Method:

Soak the rice for 4 hours.
Drain dry a little and make it into powder
Dry roast the flour a little, sieve and keep aside.

Dry grind the roasted channa dal.
Sieve and mix with the rice flour.

Add in the cumin seeds, butter, salt and enough water.
Make it into a plaiable dough. Like chapathi flour.

Heat the oil in a wok. Use a one star disc of your achu.
Fill the murukku ural. Now press the dough directly into the oil.
The murukku will break off into about 2 inches in length on its own.
That is the correct patham for the dough.

Fry till cooked and remove it to a kitchen roll paper.
Let it cool well before storing in a tin.
This type of butter murukku will melt in your mouth.

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**kugan98** · 10th November 2010, 07:20 PM

THATTAI

Ingredients:
200 grms rice flour
50 grms chick peas flour
50 grms urad dal flour
50 grms channa dal soaked in water for 30 minutes
1 tsp cumin seeds
tsp chillie powder
1 tsp sesame seeds
Few curry leaves crushed
2 tsp melted butter
A pinch of hing
Salt
Oil to fry

Method:
Mix everything together,add the drained channa dal.
Add water little by little to make the dough as murukku dough.
Make small lime size balls and flatten each ball as thin as possible.
Let them dry a little on a cloth or paper
Deep fry until brown and crispy.
A very nice snack for evening tea.

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**kugan98** · 11th November 2010, 03:00 PM

[tscii]OMMAPODI

Ingredients:
1 tbs omum
1 ½ cups besan flour
½ cup rice flour
½ tsp chillie powder
Little asafoetida powder
Salt to taste

Method:

Soak omum in warm water for about an hour before preparing the ommapodi.
Grind it along with little water.Then strain the liquid and keep the water aside

.In a small bowl mix together all the ingredients and knead the dough with omum water.
Add enough water so that the dough is more or else similar to the chapati dough .

In a big wok add oil for deep frying and let it become hot
.With the help of the omapodi presser add small portions of dough and squeeze it in small portions into the hot oil . Fry till the bubbles calm down.
Remove and drain the excess oil, on a kitchen paper.
Cool and store in an airtight tin.

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**kugan98** · 11th November 2010, 03:07 PM

[tscii]KARA BOONTHI

Ingredients:
500 grms besan flour
½ tsp baking powder
1 tbs vegetable oil
Pinch of asafetida
Salt to taste
Oil to fry

For garnishing:
2 tsp dry chillie powder
½ a cup of curry leaves
few roasted cashew nuts
4 pips of garlic smashed with the skin (optional)

Method:
In a bowl mix the baking powder, salt and the vegetable oil.
Rub nicely till it becomes frothy.
Now add the gram flour and mix nicely.
Add warm water and mix it into a thin batter without any lumps.

Heat oil in a wok, take a boonthi spoon( the spoon with lot of holes.
If you pour the batter over the spoon it should produce small rain drop size boonthis)

Now holding the spoon above the oil, take little batter and run over
The spoon at the same time slightly shake the spoon.
Do not over load the oil. Fry little boonthi at a time.
Remove the crisp fried boonthis on to a kitchen paper.
Do this till all the batter is finished.

Now fry the curry leaves, and the smashed garlic in the oil.
Mix the curry leaves, garlic, little salt , roasted cashew nuts and the chillie powder in the fried boonthis. Mix nicely and keep in an air tight container once it is
Really cooled. Serve as a snack.

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**kugan98** · 11th November 2010, 03:20 PM

[tscii]

MIXTURE:

Ingredients you’ll have to Prepare for the Mixture:

5cups of Omapodi
3 cups of Boondi
1 cup of ribbon pakodah
1 cup fried channa dal
½ a cup of raw Peanuts
¼ cup cashew nuts
3 cups Beaten Rice/ Aval
2 tsp coarsely powdered red chilly ( more if you like)
salt powder to taste
2 sprigs curry leaves

PS: the quantity of Omapodi, Boondhi , Beaten rice can be increased or decreased according to your needs

OMMAPODI
Ingredients:
2 cups gram flour
½ a cup Rice flour
1 tsp finely powdered ommam
¼ tsp asafetida
Salt (1 tsp or +/-according to your tastes)
Oil for deep frying

Method:
Mix salt, powdered ommam and asafetida in half a cup of water.

Sift gram flour and Rice flours in a bowl and add the prepared water to it little by little. Knead well (may add a little more water if necessary) to make soft smooth dough. The dough should be like a chapatti dough consistency neither too hard nor too soggy.

Heat enough oil for deep frying (maybe more than 3 cups) and reduce it to medium high.

Fill up a murukku press with the dough and use the plate with small minute holes (for omapodi ) to press out the omapodi in the oil. Fry until slightly colored and turn it over.
Remove and drain when it is crispy and uniformly colored.
Crush them when it comes to room temperature and store it in an airtight container.

RIBBON PAKODA:
Ribbon pakoda is made the same way as ommapodi.
Use the ribbon pokoda disc in the murukku press.

FRIED CHANNA DAL:
Soak the channa dal for about 2 hours.
Drain the water and deep fry in oil, drain and keep aside

BOONDHI:
Ingredients:
2 cups Gram flour
1/4 tsp baking soda
1/4 tsp salt
1 tsp oil
Ghee/Oil for deep frying (approximately 4 cups)

Method:

Mix the salt and baking soda along with the gram flour and add oil and knead until you get a crumbly mixture.

Add water gradually, so that you get a smooth batter (like the Dosa batter consistency, it should be neither too thick nor too watery but should have a smooth flowing consistency).

Heat ghee or oil in a wok, on medium flame; pour the mixed batter through a boondi maker by spreading the batter with a spoon or a spatula so that small drops of boondi fall in the ghee.

Fry until they become crispy. Drain on a paper towel and do the same for the rest of the batter.

Keep aside for the mixture.

BEATEN RICE (AVAL):
Fry the beaten/flattened rice flakes until crispy (always on medium flame) and keep aside.

Deep fry the peanuts , cashew nuts and the curry leaves and keep aside.

Sift together the chilly powder, salt and (given under the ingredients of mixture) in a separate bowl.

Gather all the fried Omapodi & Ribbon pakoda (crush them into small pieces), Boondi, the beaten rice , fried channa dal, the curry leaves , cashew nuts and the peanuts together in a large bowl or vessel.
Sprinkle the chilly/salt/ powder on it and stir it all together and let it come to room temperature before storing it in air tight containers.

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**kugan98** · 11th November 2010, 03:24 PM

DIAMOND CUTS

Ingredients:
500 grms all purpose flour
1 tsp baking powder
1 tsp sugar
2 tbs butter
2 tbs of coriander leaves cut very fine
3 birds eye chillie ground very fine
4 small red onions ground fine
Salt to taste
Water to knead
Oil to fry

Method:
Mix all the above ingredients in a large bowl.
Use minimum water and knead like a chappati dough.
Keep it aside for about 20 minutes.
Roll into chappatis and cut into small diamonds.
Fry in hot oil till crisp.
Cool and store in air tight containers.

A tip given by my grandmother.
After rolling into chappati, just put it on a dosa kal
For a second on both sides.
It would be easier to cut into diamonds.

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