Oats Murukku / Chakli

Oats Murukku.....

Hi all, Advance Diwali wishes !!

Diwali is here for 2020 and let's celebrate with a special sweet and savoury dish. I am going to share my recipe for Oats Murukku in this post and Kambu Burfi in my next post. without further ado, lets get in to the recipe.

Ingredients needed ( makes 13 , 3 spiral murukkus)

Oats flour - 1/2 cup

Urad Flour / Black Lentil Flour - 1/2 cup

Unsalted Butter - 1 tbsp softened at room temperature

Carom Seeds - 1/2 tsp

Red Chilli Powder - 1/4 tsp

Salt - 1/2 tsp

Asafoetida powder / Hing - 1/8 tsp

Water - 1/2 cup + little more to adjust the consistency of the dough

I used homemade Oats Flour. Here is how to make it- I used rolled oats. Dry fry it in a pan until some of them start popping up and you smell the aroma of Oats . Cool it down and grind to a fine powder and sift the flour before using.

In general, while you are using any flour in any recipe, always remember to sift it to avoid any lumps or un-ground pieces. I am stressing on this, because if there is any piece or lump, it will burst while frying in oil.

In a bowl, add the oat flour, urad flour, salt, red chilli powder, hing, and mix well. Then add the softened butter and mix well. Once you mix the butter , you should be able to form a shape when you hold it in you hands like in the picture below.

Then add the water little by little and make a dough. Let it rest for 10 minutes.

Heat oil for frying in a wide mouth pan. The oil should not be too hot . Keep the stove in medium flame. If the oil is too hot, the murukku will turn brown soon , but will not be cooked from inside.

Now, grease the murukku presser with oil and fill the dough. I have used the single star disc to make murukku. in small pieces of butter paper or parchment paper, make the murukkus.

Once the oil is read to fry, put the murukkus gently into the oil. After one or two minutes, flip the murukku over and cook on both sides.

Once the sound of frying comes down and the murukkus are golden brown, they are done!!

Please don't forget to press the Like button below, and post your comments and share it with your friends!!

Comments

Significance of Pillayar Nonbu

Pillayar nombu is a nombu celebrated exclusively by Naattukkottai Nagarathars. This post is intended for young chettiar couples living far from their families, who want to know about this nonbu and celebrate it at home. The significance of performing this nombu, is that we pray to Lord Ganesha, requesting him to remove all the obstacles in our life. I have heard that there are 3 versions of the story behind this nonbu. I am sharing the one that my mom has told me... A teenage girl was ill-treated by her step-mother. On karthigai deepam day, this step-mother's diamond ring was missing and she accused this girl of stealing her ring. This girl went to a pillayar temple and prayed to Lord Ganesha that she will prove herself as innocent and find the ring. So she started saying her prayers to Lord Ganesha, by removing one thread a day from her cotton saree for 21 days. She promised to the God that, when she proves her innocence, she will make the number of threads she has on that day as...

PARUPPU PIRKANGAI (DAL WITH RIDGE GOURD)

PARUPPU PIRKANGAI This is a kind of Dal made with Ridge Gourd. You can also use chow chow(also called Alligator Pear) for this dish instead o f Ridge Gourd. This dish is easy to prepare for bachelors too. You will need: Ridge gourd - 2 medium Split green gram - little more than 1/4 cup Tomato - 2 medium Garlic pods - 3 crushed Curry leaves - few Coriander leaves - 2 tbsp Chilli powder - 1tsp or as required Turmeric powder - 1/4 tsp Salt Cumin Seeds for seasoning Now, 1. Peel the skin off the vegetable which you choose. 2. Heat 1tbsp oil in a pressure pan, put jeera and curry leaves. 3. Now, add the chopped vegetable and tomato together and saute for a minute. 4. Then add salt, chilli powder, turmeric powder, saute. 5. Add the washed dal now, along with 1 cup of water. 6. Now, pressure cook for 3 or 4 minutes. 7. When it is cooked, add the crushed garlic. This will give a special aroma to the dish. 8. Garnish with coriander leav...

Pillayar Nombu ellai maavu

Pillayar Nombu is celebrated in honour of God Pillayar (Ganesha) by the Chettiars on the 21st day after the Thirukkaarthigai Deepam, when Sashti Thithi and Sadayam (also called Shatabhisha) Nakshathra come on the same day. In US, it comes on Dec 26th, 2014. To make the ellai maavu , you will need Raw Rice - 1 cup Jaggery grated - 1/2 cup To prepare the rice flour, first soak the rice in water for 2 to 3 hours. Then drain the water and spread it on a paper towel or white cloth and let it dry for 20 minutes. Now, the when the rice is still wet, grind it in a mixie , into a powder. Sieve it and collect the coarse powder and grind it again and seive it. Repeat this until very less coarse powder is left. In a pan, put the jaggery and add 2 tbsp of water and heat it until the jaggery dissolves completely. Now, sieve i...

Kambu Halwa {Pearl Millet Soft Candy}

Hi viewers I am very happy to post this blog after a very long time. I have chose my "ingredient" for this year's Diwali , to make sweet and snack. I am going to post atleast 2 sweet recipes made with Kambu Maavu / Pearl Millet Flour / Bajra Aatta. There are different types of millet such as Pearl Millet, Foxtail Millet, Finger Millet, Kodo Millet , Barnyard Millet and a few more... Pearl Millet is good source of fiber, calcium and protein. Let us see what ingredients we need to make kambu alwa Kambu maavu - 1/2 cup Sugar - 3/4 cup Water - 2 tbsp Cardamom Powder - 1/2 tsp Yellow food colour - 2 drops Ghee {clarified butter}- 2 tbsp Heat 1/4 tsp ghee in a pan and fry the millet flour for 2 minutes. Then transfer it to a bowl and keep aside. Now in the same pan, put the sugar and add 2 tbsp of water and stir well and make a sugar syrup with 1 string consistency. Now, add the cardamom powder, food color and mix well. Now mix the flour little by ...

Poorana Kozhukkattai with 3 filling varietites/ Steamed rice flour dumplings

On the occasion of Vinayaga Chathurthi, I wanted to share the recipe for making Poorana Kozhukkattai with three different fillings, 2 sweet and 1 savory. Let's get started. For the outer layer: Rice flour - 1 cup Boiling water - 1 and 1/2 cups to 2 cups Salt - 1/2 tsp Ghee - 1 tsp Ingredients for Filling # 1 - Chana dal Sweet filling Chana Dal - 1/2 cup (soaked for 2 hours in 1 cup of water and pressure cook until soft) Jaggery powder - 1/4 cup (You can add little more jaggery if you wish) Cardamom powder - 1/4 tsp Water - 1 tsp Cashew nuts - 2 tbsp broken pieces Ghee - 1 tbsp Ingredients for Filling #2- Moong Dal Savoury filling Yellow moong dal - 1/4 cup, soaked for 10 minutes and pressure cooked Grated coconut - 2 tbsp Green chillies - 2 medium finely chopped Cumin seeds Mustard seeds curry leaves a few Oil - 1 tsp Asafoetida - 1 pinch salt as per taste Ingredients for Filling #3 - Moong Dal Sweet filling Yellow Moong Dal - 1/4 cup, soaked for 10 minutes...

DEVAKOTTAI SAMAYAL ARAI

Search This Blog