Prepare it ahead and you are going to have so much fun making all the snacks in the 'Bakshanam Series"- Thattai , Mullu Thenguzhal, Seedai, Murukku, Ribbon Pakoda in Savoury Collection
Known by different names in different regions, with different ingredients, there is no denying the fact that the RiceFlour Chakli recipe rules the roost in the snacking world
Diwali is nearing, I am sure everyone is busy with the preparations. In a wide bowl mix the riceflour, urad dal flour, sesame seeds, butter until it is crumbly
I made butter murukku with this. I use this flour for almost like Riceflour. Every time I go to India, my mum gives me freshly milled flour (different flours Millet, Bajra, Finger Millet, Multi grain etc
Though the texture and taste cannot be compared with the authentic vadais, this can be a good choice when you are looking for making something really quick
Riceflour plays a vital role in making South Indian snacks like Murukku/Thenkuzhal, Moong dal Murukku, Ribbon Pakoda,Oma Podi, Pottukadalai Murukku, Coconut Milk Murukku, Thattai, Kara Sev, Kozhukattai, Ammini Kozhukattai, Kaara Pidikozhukattai, Sweet Pidikozhikattai, Uppu Urundai, Paal Kozhukattai with vellam, Butter Murukku, RiceFlour Puttu, Instant Rava Dosa etc
Now, I am posting a recipe for one of my favourite savoury snacks, Chegodi. Made withriceflour and shaped in the form of small rings, it is popular with kids and adults alike
Wash raw ricewith enough water and drain the water completely. Combine dried raw rice and roasted urad dal together and grind it in flour mill if preparing in big batches
Diwali is nearing, I am sure everyone is busy with the preparations. In a wide bowl mix the riceflour, urad dal flour, sesame seeds, butter until it is crumbly
Add the riceflour, combine with water by stirring it in and turn off heat immediately. Once cool, add chilli powder, sesame seeds and cumin seeds and mix properly withrice dough
Ribbon Pakoda is a popular south Indian tea time snack generally made during festival time. Mix with your fingertips till the oil incorporates well into the flours
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