Split gram murukku

murukku  Split gram murukku murukku1

Indian snacks are so many that each time we can make a different variety, not to mention the various regions that we have. Nipaatu, Chakli, Tengalu and Murukku are popular South Indian snacks that one can find stored in jars.

Murukku is one such snack that resonates with everyone. Every house must be having their own version that has been passed through generations. Split gram murukku is a tasty and crunchy snack, one would love to have it over again and again.

murukku  Split gram murukku murukku1 1569x2300

murukku

Ingredients for Split gram Murukku:

  • 2 cups rice flour
  • 1/2 cup roasted split gram (putani)
  • 1 teaspoon sesame
  • a pinch of asafoetida
  • 1 teaspoon pepper powder
  • 1/4 teaspoon asafoetida
  • 2 tablespoon ghee
  • water to knead

Method to make Split gram Murukku:

  • Grind split gram to a powder.
  • In a wide bowl add the flour, powder and all the dry ingredients.
  • Put the ghee and rub it well with fingers.
  • Add little water and knead to a stiff dough.
  • Grease the mould with a little oil.
  • Heat oil in a pan.
  • Take a ball of the dough, roll it into a cylindrical shape and slowly put it into the mould.
  • Press it in the spiral shape as chakli in the oil. Put a few more.
  • Deep fry on medium flame.
  • With a ladle turn it over to the other side.
  • Once they are done, remove on a absorbent paper, repeat for the rest of the dough.

Other similar recipes on the blog: Instant Chakli

Split gram Murukku

Murukku is a tasty snack to binge with a cup of tea. 

Course dry snack, Snack, snack in the jar
Cuisine Indian, South Indian
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Author jayashree

Ingredients

  • 2 cup rice flour
  • 1/2 cup split gram
  • 2 teaspoon sesame
  • 1 teaspoon pepper powder
  • 2 teaspoon ghee
  • salt to taste
  • water

Instructions

  1. Grind split gram to powder.

  2. Add rice flour, split gram powder and other dry ingredients to it.

  3. Add ghee and rub it well.

  4. Now put some water and knead to a stiff dough.

  5. Grease the murukku mould.

  6. Heat oil in a kadai.

  7. Take a ball of the dough, roll into cylindrical shape and fill into the cavity. Press into spiral shaped discs in the oil directly. Put a few couple of them.

  8. Deep fry on medium flame.

  9. Turn it over to the other side. Once it is done, remove on an absorbent paper. Repeat for the rest of the dough.

  10. Store in an air tight container.

murukku  Split gram murukku murukku 200x300

murukku

A few recipes from my co-bloggers

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Til Chikki / Sesame Chikki for Makar Sankranti

sesame chikki  Til Chikki / Sesame Chikki for Makar Sankranti sesamechikki2

Makar Sankranti is round the corner. It is one of the important festivals celebrated in our country. It follows the Solar cycle and is dedicated to the Sun God. All edibles related to sesame or til are prominent during this season. Til chikki, til laddoo, til pancakes and sankranti ellu are the major sweets along with pongal prepared in all households.

It is amazing  how the beliefs told in our shastras are similar to the scientific evidences. Sesame keeps the body warm and also gives energy, thus it is consumed during this festival. This is practised since so many years, isn’t it?

Makar Sankranti falls on January 14, the festival is celebrated for three days. It is a harvest festival. Colourful rangolis are put in front of the house and ladies give bhogi( a kind of charity) of all new produce as sugarcane and vegetables. Here in South India, they prepare Bajra roti with a wide spread of delicacies along with pongal. The food is simply delicious. On the final day, it is Makar sankranti, Ellu and sweet pongal are the usual preparations.

sesame chikki  Til Chikki / Sesame Chikki for Makar Sankranti sesamechikki 200x300

sesame chikki

Let’s get making Til Chikki / Sesame Chikki

Ingredients:

  • 3/4 cup sesame
  • 1/2 cup jaggery (grated)
  • 1 1/2 teaspoon ghee
  • a pinch of cardamom (optional)

Method:

  1. Take a pan and dry roast the sesame on a slow flame for five minutes. It should turn light brown in colour and give a nice aroma. Put it aside.
  2. Grease the back of a plate and keep it aside. You can also do on the platform.
  3. In the same pan, add ghee. When it melts, add jaggery, mix it and keep stirring it on medium heat for three minutes.
  4. Add the roasted sesame to it, mix it well and pour it over the greased plate.
  5. Spread it evenly to 200mm wide.
  6. Cut it into small squares and allow to cool.
  7. Later, remove it and store in a jar.
sesame chikki  Til Chikki / Sesame Chikki for Makar Sankranti sesamechikki2 200x300

sesame chikki

My other recipes related to Makar sankranti

Til Chikki/ Sesame Chikki

Til Chikki or sesame chikki is crunchy and healthy snack to binge on. It is usually prepared during Makar sankranti. 

Prep Time 10 minutes
Total Time 10 minutes
Servings 20 pieces
Author jayashree

Ingredients

  • 3/4 cup sesame
  • 1/2 cup jaggery
  • 1 1/2 teaspoon ghee
  • cardamom powder a pinch

Instructions

  1. Dry roast the sesame seeds on a low flame for five minutes. It should be light brown in colour and give a good aroma. Put it to cool.

  2. Grease the back of a plate and keep it ready. 

  3. In the same pan, add ghee. When the ghee melts, add jaggery, mix it and allow it to melt. Keep stirring for three minutes.

  4. Put the roasted sesame seeds to it, mix it well and pour it over the the greased plate. Spread it with the the back of the ladle.

  5. Cut into small squares and allow to cool.

  6. Later, store it in an air tight container.

Recipe Notes

  • Jaggery should be finely chopped.
  • Cardamon powder is optional.

Makar sankranti recipes and related posts from co-bloggers:

Wishing all my readers a very Happy Makar Sankranti!

I think you must have got my app by now. I hope you like it as much as I do ! The link is here

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Mocha coffee cookies

mocha coffee cookies  Mocha coffee cookies mocha coffee cookies2

Mocha Coffee Cookies are exquisite and melt in the mouth cookies. Serve it as a snack or with milk in the mornings.  Recently, I was selected for the Belly Nirvana Campaign by Plattershare in association with Place of Origin Indian Tastes Delivered. I received a Leo Breakfast Blend Coffee Powder and Mocha Chocolate drink powder.  (more…)

How to make chiwda at home

chiwda how to make chiwda at home How to make chiwda at home chiwda2

Chiwda is one of the snacks stored in the kitchen shelves. It is primarily made during Diwali, when a variety of snacks are prepared. Here is my version of Chiwda recipe.

Plain chiwda is usually made by frying flattened rice or poha. It is then mixed with spices and other condiments. But, here we are lucky enough to get the ready version of it. Thus, it was only the seasoning that I made.

Ingredients:

  • 1/2 kilogram plain chiwda
  • 1/2 cup groundnuts
  • 1/2 cup split dalia (putani)
  • 8 cashewnuts
  • 15 raisins
  • curry leaves
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon asafoetida
  • 1/2 teaspoon cumin
  • 1 teaspoon sesame
  • 1 teaspoon chilly powder
  • 1/2 teaspoon sugar
  • salt to taste
  • oil for frying and roasting

Method:

  1. Take oil in a thick bottom pan. Deep fry the ground nuts in oil. Do not burn them. Remove them and put them aside.
  2. Now, similarly fry the other ingredients, split dahlia, cashewnuts, raisins and curry leaves seperately.
  3. If you do not have readymade chiwda, you need to fry the rice flakes (poha or aval) also.
  4. Remove the excess oil in a bowl. You need two tablespoon of oil for the seasoning.
  5. Add mustard seeds, as it splutters put cumin and then the sesame seeds. After a few seconds, put turmeric powder, asafoetida, chilly powder, salt and sugar. Mix well and heat it for a few seconds.
  6. Add all the fried ingredients and plain chiwda to it.
  7. Mix well and heat it on a low flame for three to four minutes.
  8. Once it is cool, store in an air tight container.

Take a tip: To make chiwda, deep fry thick aval in oil and keep it aside, then proceed with the recipe. Alternatively, used the ready one, it is not deep fried also.

making of chiwda how to make chiwda at home How to make chiwda at home collage chiwda2 300x75

making of chiwda

Deep fry the groundnuts, split dahlia, cashew pieces, raisins and curry leaves separtely.

making of chiwda how to make chiwda at home How to make chiwda at home collage chiwda 300x300

making of chiwda

Make the sesoning. Take two tablespoon of oil, add mustard seeds, as it crackles put cumin and then sesame. Next add turmeric powder, asafoetida, chilly powder, salt and sugar. Mix well and let cook for a few seconds. Then add the plain chiwda to it and mix.

 

how to make chiwda at home How to make chiwda at home chiwda1 200x300

chiwda

chiwda how to make chiwda at home How to make chiwda at home chiwda2 300x200

chiwda

How to make chiwda

Chiwda is a delectable snack to binge on. It is usually made during festivals as Diwali and Holi. 

Course Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Author jayashree

Ingredients

  • 1/2 kilogram plain chiwda
  • 1/2 cup ground nuts
  • 1/2 cup split dahlia
  • 8 cashewnuts
  • 15 raisins
  • 1/4 teaspoon mustard seeds
  • 1/2 teaspoon cumin
  • 1 teaspoon sesame
  • 1 teaspoon chilly powder
  • 1/2 teaspoon sugar
  • salt to taste
  • curry leaves
  • oil for frying and roasting

Instructions

  1. Take oil in a pan. Deep fry the groundnuts. Remove them and keep aside.

  2. Similarly, fry the split dahlia, cashew nuts, raisins and curry leaves seperately.

  3. Take two tablespoon of that oil and make the seasoning. Add mustard seeds, as it splutters, put cumin and sesame. Add asafoetida and turmeric. A few seconds later, add chilly powder, salt and sugar.

  4. Mix well. Put the fried ingredients into it. Add the plain chiwda and mix well.

  5. Heat it for a few minutes. Tasty chiwda is ready to binge.

Recipe Notes

To make chiwda, take flattened rice (poha or aval) and deep fry in oil. Do not make it brown in colour.

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Ring Murukku snacks in the jar

ring murukku snacks in the jar Ring Murukku snacks in the jar ring murukku2

Ring murukku is another kind of dry snacks. It is from the state of Andhra Pradesh. They are soft but crispy, different from the usual kodbole that we make.

ring murukku2 ring murukku snacks in the jar Ring Murukku snacks in the jar ring murukku2

Other snack recipes;

Kodbole Instant Chakli Poha Chiwda

Ingredients:

  • 1 cup rice flour
  • 1 tablespoon moong dal
  • 1 cup water
  • salt to taste
  • 1 teaspoon chilli powder
  • asafoetida
  • oil for frying

Method:

  1. Wash and soak moong dal for half an hour.
  2. Heat one cup of water. Drain the soaked dal and put it in water along with salt.
  3. Once the water, put the rice flour, keep stirring continuously.
  4. When the consistency becomes thick, turn off the gas. Let cool.
  5. Add chilli powder and asafoetida to it. Knead it to a dough.
  6. Take a small ball of the dough and roll into the shape of a ring.
  7. Repeat for a few more balls.
  8. Heat oil in a frying pan.
  9. Once it is hot, put a few murukku (six to seven ) in the oil.
  10. Deep fry on medium flame until golden in colour.
  11. Repeat for the rest of the dough.
  12. Ring Murukku are ready to serve.

Ring Murukku

Ring Murukku is another kind of snack that can be made and stored in jars. They are crispy on the outside but soft inside.

Course Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Author jayashree

Ingredients

  • 1 cup rice flour
  • 1 tablespoon moong dal
  • 1 cup water
  • salt to taste
  • 1 teaspoon chilli powder
  • asafoetida
  • oil for frying

Instructions

  1. Wash and soak moong dal in water for thirty minutes.

  2. Heat one cup water. Drain the water from the soaked moong. Put it in water along with salt.

  3. Once it boils, add rice flour and stir continuously, it should come to a thick consistency.

  4. Let cool. Add chilli powder and asafoetida to it and knead well.

  5. Take a small ball of the dough and roll into a ring shape. 

  6. Make a few more rings.

  7. Heat oil in a pan.

  8. Once it is hot, put a few rings (about six or seven) and deep fry on medium flame until golden in  colour.

  9. Remove them on an absorbent paper. 

  10. Repeat for the rest of the dough. Ring murukku are ready to serve.

Recipe Notes

Make them more circular in shape like a small ring. Mine are not exactly like a ring, could not make them again for the photograph.

Breakfast is one of the most important meals of the day. Are you struck for ideas in the busy mornings? Do check out this book of mine, “South Indian Breakfast” on Amazon.

South Indian Breakfast ring murukku snacks in the jar Ring Murukku snacks in the jar South Indian Breakfast Kindle 00 188x300

South Indian Breakfast

It is always good to have your feedback. Please do leave a comment below, it really motivates me to write more. If you have liked this post, do share it further.

Methi Khakra

I love Gujarati food. The snacks that they make are varied and yummy. Khakra, fafda, dhokla and kachori are some of their popular ones. Khakra are made of various kinds. They can be used as a snack or for breakfast.They can be stored for a long time and ideal to carry during travelling.

The affair with khakra started long back at home. Children loved these when they were young and I always had a stack of these in my pantry. Methi , Jeera, Masala, Garlic, so many varieties were available in the bakery.

As we planned to make Gujarati dishes, I thought of trying my hand at Khakra.  Yes, they did turn out good and glad that I ventured into this one. Presenting to you all Gujarati’s popular snack Methi Khakra today.

methi khakra   Methi Khakra methi khakra8 1024x569

methi khakra

Methi Khakra
Recipe Type: Snacks
Cuisine: Gujarati
Author: Jayashree @ evergreendishes
Prep time:
Cook time:
Total time:
Serves: 8
Crispy and spicy, these snacks can be binged anytime.
Ingredients
  • Wheat flour 1cup
  • gram flour 1tsp
  • kasuri methi 2tsp
  • chilli powder 1/2 tsp
  • amchur powder 1/2 tsp
  • turmeric powder 1/4tsp
  • asafoetida 1/4tsp
  • salt to taste
  • oil 1 tsp +extra
  • water for kneading
Instructions
  1. To make the dough:
  2. Take a bowl and add the wheat flour.
  3. Add all the dry ingredients. Mix well.
  4. Put one teaspon of oil and mix in the flour.
  5. Add little water and knead to a firm dough.
  6. Keep it aside for ten minutes.
  7. To make the khakras:
  8. Take a small ball of the dough and roll it into a thin circle.
  9. Heat a skillet.
  10. Put the rolled disc on the skillet, leave it for a few seconds, until the air pockets are visible, then flip it over.
  11. Apply some oil and press it on the edges with a potato masher. let cook on a low flame.
  12. Flip over and drizzle some oil. Dark spots should be visible and it should turn out crisp.
  13. Remove and keep aside
Notes
You can do various varieties here. Palak paste, garlic paste, chopped coriander, roasted cumin powder and one with punjabi flavours too can be prepared.

 

dry ingredients  Methi Khakra methi khakra1 1024x656

dry ingredients

Put the dry ingredients in a bowl and mix them thoroughly. Wheat flour, gram flour, amchur powder, kasuri methi, chilli powder, turmeric powder and asafoetida

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kneading the dough

Add a teaspoon of oil and mix it. Put little water and knead to a dough.

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dough

Dough is ready. The dough should be firm. Keep it aside for ten minutes.

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dough balls

Make small balls of the dough.

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dough rolled into circle

Take a ball and roll it into a thin circle. Khakras should be made as thin as possible.

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roast on a skillet

Heat a skillet, put it on it, when air pockets are seen, flip it over, and then drizzle some oil and press with a potato masher

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press it with a potato masher

Press the edges and flip it once or twice. They need to be crisp, not soft.

methi khakra is ready  Methi Khakra methi khakra8 1024x569

methi khakra is ready

Methi Khakra is ready.

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methi khakra

A few khakras for you ! And do check out my other recipe Puffed Rice Balls aka Gujarati Mamara na Ladoo 

Here are the links to other Gujarati dishes of blog hop girls !

Dal Dhokli by Shubha, Gujarati Summer Thali, Fajeto and Bitter Gourd Curry by Padma, Trevti Dal by Shobana, Muthiya by Parvathy, Khandvi by Poornima, Surti Locho by Piyali, Sukhadi by Vani and Cabbage Muthiya by Anu

Glad if you share !

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book of handyhints  Methi Khakra Book of Handyhints 00 201x300

book of handyhints

 

Puffed rice balls aka Gujarati Mamra na ladoo

Roasted murmura

Roasted murmura and rice flakes are one of the dry snacks that you will find in almost all the homes of karnataka . A light snack with tea in the mornings and easy  to do. It is vegan food, to make it gluten free , avoid using asafoetida. (more…)