Kara Boondi

Kara Boondi

Time: 30 min

Level:   Easy

Yield:   4 Cups

Ingredients

1 cup Bengal gram flour/besan flour

¼ cup rice flour

1 tsp. Red chilli powder

½ tbs. Salt (or as per taste)

2 tsp. cooking oil

¼ cup peanut

¼ cup cashew

10-15 curry leaves

Cooking oil for frying

Instructions

In a mixing bowl add Bengal gram flour, rice flour, red chilli powder, asafetida and salt and mix well.

First add small quantity of water and mix it well without any lumps. Then add water gradually to make the batter slightly thin. Then add 2 tsp. of oil (it helps to pour the batter smoothly)

Heat the oil. Check the batter consistency first by dropping very small amount of batter into preheated oil. (Using back of your spoon) Here looking for round Boondhi. If it boondhi flat add besan if boondhi forms tail add little water.  

Now you need 2 ladles with holes: one for making boondi and one for draining oil.

Use another ladle to spoon batter.  Pour one ladle batter over ladle with holes and spread it into preheated oil.

Wipe ladles. Fry with constant turning to ensure even cooking and drain oil once bubbling ceases and frying sound reduces or until golden color.

Repeat the process and finish the batter.

Finally fry peanuts, cashew and curry leaves.

In mixing bowl add boondi, fried peanuts, cashew, curry leaves, salt and sugar and toss them together.

Enjoy and store it in air container. 

   

Rice Thalipattu/Thalipeet

Rice Thalipattu/Thalipeet

Total time: 2hr

Prep        15min

Working   1hr. 45min

Level:   Easy by practice 

Yield:   12 rottis

Ingredients

3 cup Water

2 ¼ cup Rice flour

Salt

½ cup Chopped Onion

½ cup Grated Cucumber

¼ cup Peanut

½ cup Chopped Coriander leaves or cilantro

1 tsp. Turmeric Powder

10-15 Curry leaves

4 red Chilli  {or  ½ tsp. red chilli powder}

Cooking oil

Instructions

Take a deep bottom non-stick pan or any vessel, add water, cooked rice and salt, let it come to a boil.

Once the water starts boiling add rice flour, immediately lower the heat

and simmer for about 2-3mins.

After 3 min., mix the rice flour with the water so that it comes together in a mixture.

Switch off the heat and let the mixture stand for 15-20min. or till cool enough to handle. Keep the pot covered with a lid during this duration.

Meanwhile dry roast red chilli, curry leaves and peanuts.

Sauté chopped onions until it turn’s light brown.

Powder peanuts using mortar pestle or mixer.

Now add turmeric powder, red chilli, curry leaves, sautéed onions, powered peanuts, grated cucumber and chopped coriander leaves to rice and rice flour mixture and mix well and cover the pot keep it aside.

Once mixture is cool enough to handle, now with slightly wet palm, knead the warm dough well for 5-10min. until it is smooth and non-sticky dough.

Pinch off the dough into big lime size balls and smooth it out.

Roll it into a circular rotti with a rolling pin.

Heat a pan and place the rotti, when the color changes slightly, flip it to other side and cook it well until you see brown spots on the surface. Apply oil while cooking.

Serve hot with Butter and coconut chutney or ghee.

Paddu/ Paniyaram

Paddu/ Paniyaram

Total time: 12hr

Non-working   10hr 30min

Working   1hr 30min

Level:   Easy

Yield:   Serves 8-10

Ingredients

For the batter

2-Cup Rice/ Dosa rice / Sona masuri rice

½ cup Urad dal

¼ cup Channa dal

1 tsp. Fenugreek seeds

¼ cup Poha/flattened rice or Cooked rice

2 Red chili

Salt as per taste

For the seasoning
1 tsp. oil

¼ tsp. black mustard seeds

¼ tsp. cumin seeds

6 to 8 curry leaves

1 Chopped Onion

¼ cup Chopped coriander leaves  

2 Green Chilli (finely chopped)

Instructions

Soak rice, urad dal, channa dal, fenugreek seeds except red chilli pepper salt and (cooked rice, if you are using) for 3-4 hours then drain the water. Grind it with little water in mixer or blender. Add water very carefully. You can grind in batches.

Keep overnight in warm place for fermentation (10-12hours). It will ferment well.

Batter tends to rise from 1-2 inch depending upon the weather and the place where you reside.

Morning add some salt and water to get the desired consistency and stir well.

Heat 1tsp. of oil in a non-stick pan, add mustard seeds, cumin seeds and when the mustard seeds start to splutter, add curry leaves and fry for 10 seconds.

And pour the tempering along with the oil over the batter.

Add in finely chopped onion, green chilli and curry leaves.

Heat the Paddu tava/pan and add little butter in each of the compartments. Mix the batter well and start pouring the batter. 

Once both the sides turn brown, remove from the tava/pan and serve hot with chutney of your choice.