Ingredients:
- 1 cup rice flour (wash , drain and pound )
- 3 tea spoons (fried and powdered) udad dal powder
- 1sp ghee
- 2 -3 tea sp. coconut
- 3/4 cup Jaggery (grated)
- 1 sp seasome seeds
- salt a pinch
- 1/2 sp cardamom powder
- Oil to fry
Method:
- Dry fry rice flour and try to put a line by holding the flour in between your
- fingers , like when you put kolam / rangoli.
- If the line comes stright with out gap, stop frying and keep aside.
- In a deep pan put jaggery and water. let it dislove.
- Remove and filter it. Again keep the jaggery water on the stove.
- Add the fried flour, udad powder, ghee, salt, coconut, cardamom powder and
- seasome seeds and mix well.
- Remove from the fire and mix well. That should be like chappati dough
- Pinch the dough and make small balls and spread them on a cloth.
- Do all the dough and then start frying.
- Remove the fried vella cheedai from the oil when they become golden brown.
Notes:
- lean seasame seeds well, if there is any mud in that the
- cheedai will bust.
- Ghee will render the cheedai very crisp, so this is a must.
Images:
Ingredients:
- cups rice flour
- 1 cup besan
- 2 - 3 tea sp. sesame seeds (white or black)
- a pinch asafoetida
- 2 - 3 sp butter
- Salt to taste
- Oil to fry.
Method:
- Mix all the ingredients well and make soft dough.
- Heat oil in a pan. Take Thenkuzhal achu and put the mullu muruku disc.
- Now put one hand full dough in that.
- Press on the hot oil, and make round magizhambu thenkuzhal/
- manamkumbu/mulluhenkkuzhal.
- Turn it once and wait for 2 min. or till it becomes golden brown.
- Check the crispness by puting one piece on the floor.
- Do all the dough and keep the Magizhambu Thenkuzhal in a air tight
- container.
Images:
Ingredients:
- 1 cup ( wash rice, dry it and pound it)
- 2 - 3 sp Butter
- 3 sp udad powder ( fried and powdered)
- 2 -3 tea sp. coconut
- a pinch asafoetida
- 1 sp cumin seeds
- salt to taste
- Oil to fry
Method:
- Mix all the ingredients and make a soft dough with little water.
- In a cloth make murukus and after finishing all the dough, heat oil
- and start frying them.
- At a time you can put 4 to 5 murukus in the oil and remove them when they
- become golden brown.
- If you want to check the crispness just put one muruku on the flour, (dont through) just put , if it cracks in to many pieces, then it is good.
- Store it in a air tight container after it cools.
Ingredients:
- This is a very delicious sweet and you can prepare this in two ways. This is
- very important sweet and we use to prepare this for all our functions.
- Ingredients:
- 1 lt full cream milk
- 200 gms sugar
- 1/4 cardamom powder (optional)
Method:
- Pour the milk in a deep big vessel. Stand near the stove and watch.
- Sim the flame and allow it to reduce like a paste.
- Add sugar and increase the flame.
- And when it becomes thick and light pink in colour,
- remove from the fire.
- And put it in an air tight container, after it reaches room temp.
Notes:
- you can use jaggery instead of sugar to prepare this. If you use jaggery use 250gms.
Ingredients:
- 1 cup rice flour ( wash rice, dry it and pound it)
- 3 tea spoons (fried and powdered) udad dal powder
- 2 sp butter
- 2 -3 tea sp. coconut
- a pinch asafoetida
- 1 sp seasome seeds
- salt to taste
- Oil to fry
Method:
- Mix rice flour, udad powder, butter, salt, coconut,asafoetida and seasome
- seeds and mix well.
- Then slowly add water and mix well.
- Pinch the dough and make tiny little balls and spread on a cloth.
- Do all the dough and then start frying.
- Remove the fried salt cheedai from the oil when they become golden brown
Notes:
- clean seasame seeds well, if there is any mud in that the
- cheedai will bust.
- Butter will render the cheedai very crisp, so this is a must.
Images:
