. For some of the recipes, You will need the chakli mould., with the thengul disk.
THENGUL.
Rice Flour .....4 cups, Udad Dal .... One cup Dry roasted and ground fine and sieved .Jeera ... 2 Tea spoons, Asophotida ... A large pinch, Salt .... To taste, Butter .... Two table spoons. Oil for frying.
Method.: In fairly big bowl put both the flours and mix well. Add the asophotida[hing], the salt, mix add the softened butter mix WELL. Now with cold water mix the flour into a soft dough. Heat the oil in a deep Kadai , when the oil is hot, lower the heat to medium, put the dough in the Chakli press and keep the mould over the kadai and press the chakli mould and the Thengul will be lower in the oil, make small rounds and fry till done remove and do the same with all the dough.Cool and store.
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SEEDAI
Rice Flour ----One Cup,1/4 cup finely grated fresh coconut, one tea spoon Jeera, 1/4 tsp asophotida(hing)
Salt to taste and Oil for frying. In a bowl put in all the ingredients, Pour over this mixture a table spoonfull of hot oil, mix well then with water make a smooth dough. Make small balls , After 20 sm.balls have been rolled start to fry on med heat till they golden and crisp Remove from oil . While the first batch is frying roll the rest of the dough in same manner. After every thing is fried, cool and store in airtight container.
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Nipattu
Rice flour---- two cups, Udad Flour ----two heaped table spoons(black gram dal ie Udad dal is to be dry fried till golden and powder till soft, sieved )Pepper powder ----1/2 tsp or as per taste, salt to taste. Butter two table spoons, Chana dal soaked for an hour and drained ----two spoons, coconut pieces cut into small bits ---two spoons ,Hing -- a pinch, Curry leaves cut fine two spoons.Oil for frying.
First mix the two flours with the butter well then add the other ingredients and with water into a stiff dough. Keep the oil to heat in a Kadai, On well squeezed wet clean cloth take about a table spoonful and flatten it on the cloth , dont make it too thin as it will become difficult lift it from the cloth. When the oil heats lower the heat to medium and fry the Nipats till golden and crisp, remove and drain in perforated plate fry all the Nipats, cool and store.
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CHAKLI.
Raw Rice -----Six Cups, Udad Dal ---- One Cup, White Til or Jeera ----One Table Spoon, Butter-----150 Grams, Hing ----1/4 TSP, Salt ----TO Taste, Oil for Frying.
Wash the rice well and let it soak for 30/40 mins , drain and spread it on a thick white cloth, when it is almost dry , it can be powdered at home in a Mixi, sieved and dried well or it can dried very well and sent to the flour mill, in which case, a little rice should be ground first to avoid the washed rice getting mixed with wheat or other flours.
Dry roast the Udad Dal and grind and sieve in flour sieve, sieve the rice flour if it has been milled.
Mix the Rice flour and the Udad Dal powder together, well add salt, hing, jeera/til and butter. Mix well .Divide into Two portions . To one portion add water and mix to Atta dough consistency. Heat oil and after oil heats reduce heat to medium. Put the dough in Chakli mould and squeeze directly into the oil, (Or it can be Squeezed on a wet cloth into small rounds) and fried till golden.After the dough has been used the other portion flour can be mixed and fried in the same way. The flour has to be mixed in two portions as if the dough get soaked, the Chaklis will turn Red. Cool and Store.
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RIBBON PAKODA.
The same proportion of rice flour and Dal powder, butter , Salt and Hing. No Jeera Or Til is used . Chilli Powder can be added. Mix into a dough and use the disk with a long slot and fry till golden and crisp.
. Another Method is Basin Chana DAL flour and Rice flour can be used to make ribbon Pakoda the other ingredients is as for the above.
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THENGUL.
Rice Flour .....4 cups, Udad Dal .... One cup Dry roasted and ground fine and sieved .Jeera ... 2 Tea spoons, Asophotida ... A large pinch, Salt .... To taste, Butter .... Two table spoons. Oil for frying.
Method.: In fairly big bowl put both the flours and mix well. Add the asophotida[hing], the salt, mix add the softened butter mix WELL. Now with cold water mix the flour into a soft dough. Heat the oil in a deep Kadai , when the oil is hot, lower the heat to medium, put the dough in the Chakli press and keep the mould over the kadai and press the chakli mould and the Thengul will be lower in the oil, make small rounds and fry till done remove and do the same with all the dough.Cool and store.
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SEEDAI
Rice Flour ----One Cup,1/4 cup finely grated fresh coconut, one tea spoon Jeera, 1/4 tsp asophotida(hing)
Salt to taste and Oil for frying. In a bowl put in all the ingredients, Pour over this mixture a table spoonfull of hot oil, mix well then with water make a smooth dough. Make small balls , After 20 sm.balls have been rolled start to fry on med heat till they golden and crisp Remove from oil . While the first batch is frying roll the rest of the dough in same manner. After every thing is fried, cool and store in airtight container.
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Nipattu
Rice flour---- two cups, Udad Flour ----two heaped table spoons(black gram dal ie Udad dal is to be dry fried till golden and powder till soft, sieved )Pepper powder ----1/2 tsp or as per taste, salt to taste. Butter two table spoons, Chana dal soaked for an hour and drained ----two spoons, coconut pieces cut into small bits ---two spoons ,Hing -- a pinch, Curry leaves cut fine two spoons.Oil for frying.
First mix the two flours with the butter well then add the other ingredients and with water into a stiff dough. Keep the oil to heat in a Kadai, On well squeezed wet clean cloth take about a table spoonful and flatten it on the cloth , dont make it too thin as it will become difficult lift it from the cloth. When the oil heats lower the heat to medium and fry the Nipats till golden and crisp, remove and drain in perforated plate fry all the Nipats, cool and store.
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CHAKLI.
Raw Rice -----Six Cups, Udad Dal ---- One Cup, White Til or Jeera ----One Table Spoon, Butter-----150 Grams, Hing ----1/4 TSP, Salt ----TO Taste, Oil for Frying.
Wash the rice well and let it soak for 30/40 mins , drain and spread it on a thick white cloth, when it is almost dry , it can be powdered at home in a Mixi, sieved and dried well or it can dried very well and sent to the flour mill, in which case, a little rice should be ground first to avoid the washed rice getting mixed with wheat or other flours.
Dry roast the Udad Dal and grind and sieve in flour sieve, sieve the rice flour if it has been milled.
Mix the Rice flour and the Udad Dal powder together, well add salt, hing, jeera/til and butter. Mix well .Divide into Two portions . To one portion add water and mix to Atta dough consistency. Heat oil and after oil heats reduce heat to medium. Put the dough in Chakli mould and squeeze directly into the oil, (Or it can be Squeezed on a wet cloth into small rounds) and fried till golden.After the dough has been used the other portion flour can be mixed and fried in the same way. The flour has to be mixed in two portions as if the dough get soaked, the Chaklis will turn Red. Cool and Store.
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RIBBON PAKODA.
The same proportion of rice flour and Dal powder, butter , Salt and Hing. No Jeera Or Til is used . Chilli Powder can be added. Mix into a dough and use the disk with a long slot and fry till golden and crisp.
. Another Method is Basin Chana DAL flour and Rice flour can be used to make ribbon Pakoda the other ingredients is as for the above.
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