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Rava Dosa

Ingrdients:

  • Rava – 2 cups
  • Rice Flour – 1.5 cup
  • Maida – 1 cup
  • Curd – 1 cup
  • Red chilli powder – 1 tsp
  • Salt to taste
  • Water – 4 cups
  • Big Onion – 1 -cut into thin 1″ slices
  • Green Chillies -2 -cut into thin round pieces
  • Ginger – 1″ – cut into tiny pieces
  • Pepper – 2 tsp – crushed coarsely
  • Jeera (cumin seeds) – 2 tsp
  • Curry leaves – 10 – cut into pieces
  • Coriander leaves cut into pieces – 2 tsp
  • Ghee / sesame oil

Procedure:

  1. Take Rava, rice flour, maida, curd, red chilli powder and salt in a bowl.
  2. Add water to the above, mix throughly and keep aside for 1 hour.
  3. Add onion, green chillies, ginger, pepper, cumin seeds, curry leaves and coriander leaves to the above batter and, if needed, add more water to have a thin consistency so that the batter will flow freely in a hot tava.
  4. When tava is hot, stir the batterwith a ladle and spread a thin layer starting from the outer edge to the centre. Do not press the batter with the ladle. Add a few drops ghee / sesame oil to the dosa. Remove when dosa is crispy and fully roasted. In case the dosa is thick add more water to the batter.
  5. Seve hot with coconut chutney and sambar.

Mullu Muruku (KK’s version)

Ingredients:

  • Rice flour 4 cup
  • Payatham paruppu (Moong dal) 1 cup
  • Urad dal 1 cup
  • Butter 2 tsp
  • Salt
  • Omam (carom seeds) 1 tsp
  • Crushed red chilies 4 tsp
  • Jeera (Cumin) 1 tsp
  • Ellu (Gingelly/Sesame seeds) 1tsp
  • Coconut milk – enough to make the dough

Procedure:

  1. Prep:
    • Roast the moong dal and urad dal separately in pan without oil till it turns light brown.
    • Let both the dal’s cool and then grind them separately into a fine powder
  2. Mix the rice flour, moong dal powder, and urad dal powder together. Add salt and butter and mix well
  3. Add the omam (carom), jeera (cumin), ellu (gingelly/sesame), red chilies to the flour and mix well
  4. Add the coconut milk to the flour to make dough
  5. Squeeze the dough through a muruku press (extruder) to onto a oiled plate and then drop the dough into oil to fry it till its golden brown. Use the star patternin the muruku press (extruder) so that the muruku has a ridges
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Mullu Muruku

Ingredients:

  • Rice flour 4 cup
  • Payatham paruppu (Moong dal) 1 cup
  • Butter 2 tsp
  • Salt
  • Omam (carom seeds) 1 tsp
  • Jeera (Cumin) 1 tsp
  • Ellu (Gingelly/Sesame seeds) 1tsp
  • Coconut milk – enough to make the dough

Procedure:

  1. Prep:
    • Roast the moong dal in pan without oil till it turns light brown.
    • Let the moong dal cool and then grind it into a fine powder
  2. Mix the rice flour and the moong dal powder together. Add salt and butter and mix well
  3. Add the omam (carom), jeera (cumin), ellu (gingelly/sesame) to the flour and mix well
  4. Add the coconut milk to the flour to make dough
  5. Squeeze the dough through a muruku press (extruder) to onto a oiled plate and then drop the dough into oil to fry it till its golden brown. Use the star pattern in the muruku press (extruder) so that the muruku has a ridges
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Alavanthipuram Murukku

Ingredients:

  • Rice flour 6 cup
  • Ural dal 1 cup
  • Fried Gram half cup
  • Butter 2 tsp
  • Salt
  • Omam (carom seeds) 1 tsp
  • Jeera (Cumin) 1 tsp
  • Ellu (Gingelly/Sesame seeds) 1tsp
  • Perungayam (Asafoetida) 2 pinch
  • Baking/cooking soda – 1 pinch

Procedure:

  1. Prep:
    • Roast the urad dhal in a pan without oil (in medium fire) till it turns light brown. Turn off the heat and use the hot pan to warm up the fried gram.
    • Let the urad dhal and fried gram cool and then grind them into a fine powder
  2. Mix the rice flour, urad dhal and fried gram powder together.
  3. Add cooking soda to butter and mix thoroughly to make it smooth. Add to the flour mix and mix well
  4. Add salt, omam (carom), jeera (cumin), ellu (gingelly/sesame) to the flour and mix well
  5. Add perungayam (asafoetida) powder to water and mix with one portion of flour to make dough of required thick consistency
  6. Squeeze the dough through a muruku press (extruder) to onto a oiled plate and then drop the dough into hot oil to fry it till it  turns golden brown. Use plain round pattern in the muruku press (extruder).
  7. Repeat steps 5 & 6 to make tasty and crisp murukku.

Useful Tips:

  • Divide the flour mix into four equal portions. Add water to one portion at a time and fry murukku. Repeat the process for other portions. If you add water to the entire flour and fry murukku over a long period of time, the flour may turn sour and fried murukku will turn hard, more brown and soak in more oil while frying.
  • Fry one murukku to start with, check the taste and, if needed, add more salt or asafoetida
  • Use high heat to start with, reduce to medium heat when half cooked and turn over the murukku. Return to high heat to start again.

 

 

 

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Kolukkattai 1

Ingredients:

  • Raw rice flour 4 cups
  • Salt

Procedure:

  1. Add 1 tsp salt and 1 tsp oil to the rice flour
  2. Add adequate water to the rice flour and mix till it reaches the consistency of idli batter or pancake mix
  3. Pour the batter into a pan and heat in medium fire while consistently stirring till it hardens into a thick paste suitable for making into flat thin sheets
  4. Make the batter into small round balls and press them into flat round sheet the thickness of a roti/tortilla
  5. Take the pooranam (stuffing) and stuff it like a dumpling and steam it

Pooranam (stuffing) recipes:

Kolukkattai Pooranam:

Kolukkattai Channa Dal Pooranam

Kolukkattai Coconut Chutney Pooranam

Kolukkattai Channa Dal Pooranam

Ingredients:

  • Split Channa dal 2 cups
  • Cardamom 2 powdered
  • Brown sugar 1 cup

Procedure:

  1. Boil 8 cups of water and add the channa dal and cook it fully. Drain the water and allow it to cool
  2. Add the cardamoms and the cooked channa dal and grind it coarsely
  3. Heat 1/4 cup of water to a boil and add the brown sugar till it reaches a thread consistency (if you take a pinch of it and separate your fingers the syrup must stretch like a thread between the fingers)
  4. Add the ground channa dal mix to the brown sugar syrup

Kolukkattai Pooranam

Ingredients:

  • Coconut 2 cups – grated
  • Brown sugar 1 cup
  • Cardamoms 2 powdered

Procedure:

  1. Heat 1/4 cup of water to a boil and add the brown sugar till it reaches a thread consistency (if you take a pinch of it and separate your fingers the syrup must stretch like a thread between the fingers)
  2. Add the grated coconut and the powdered cardamoms
  3. Keep stirring till the mix hardens to the required consistency (consistency of bread pudding)