Friday 24 January 2014

Traditional Crispies

 .   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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