Murukulu | Crispy Murukku | Chakli | How to make Murukku?

Murukulu / Chakli is a savory festival dish. This can also be a tea time snack or a time pass bite. I made these for dusshera & it took me a long time to blog about it. These chakli's are crisp & crunchy in taste. Enjoy them for Diwali.

Prep Time-10mins
Cook Time - 30mins 
Serves - 20 -25 chakli's { Depends on the size}
Ingredients
1Cup besan
1/2Cup rice flour
2Tsp red chili powder
3Tbs hot oil
1Tsp ajwain seeds
1Tsp salt {adjust as needed}
1/4Tsp hing
1/2 Cup water
Oil for deep frying
Directions

- In a bowl add in all the above ingredients & mix them well. Adjust salt if needed.
- Form a thick dough ball & divide dough into 3 equal parts.

- Wet your hands little water & place one ball of dough into muruku maker. Wetting your hands gives dough extra wetness to roll muruku smooth.
- Place the shape plate & close it.

- Lay paper on a flat surface & make muruku as shown above. You can make from jumbo size to mini size muruku.
- Heat oil for deep frying. Drop a little dough in to oil. If it floats backs immediately then oil is hot & ready for frying.
- Lift the layered muruku's on by one as needed carefully as shown above.

- Place muruku one by one as many the pan fits. Fry them on low heat to light brown color. Remove them on to a paper towel.
- Repeat the process till the dough is done.

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Round Up of Black & white Wednesdays #147

I'm here presenting the beautiful round up of BWW#147. Enjoy !!!

Chestnuts by Cinzia of Cindy Star Blog

Crepe with coconut filing by Sanhita of Pocketfull of Spices

COCOA from the Backyard by Aparna of Stories From The Mahe Coast

 Grainy Goodness by Suja Ilangovan of Sujas Kitchen

Pears from the farmers' market by Simona of briciole

Apples & Pears by Me

Announcement of Black & White Wednesday #147

I'm here again announcing the Black and White Wednesday #147 event @ my blog. This event was initially started by Susan of The well-Seasoned Cook, Which was passed on  to Cinzia of Cindystar. 

Simple rules: 

1. Send in a Black & White or a monochromatic pic of a food or something represents food.
2. A file size should be as mentioned below:

- For portrait/500 wide & 700 long

- For landscape/700 wide & 500 long or 600 square

3. Send in your Pics to Valli.sunil@gmail.com with below details: 

- Subject : BWW#147

- Name

- Title of pic

- Url to your page 

4. Event starts from 8th of October 14 & ends on 15th October 14.

5. Non bloggers can send in your pics to the above mail id & I would be happy to post it for you. 
6. For any queries you can mail me or leave a comment below & I would get back to you as soon as possible.

 

Black & White Wednesday #146

Assorted desserts in famous Bacchanal Buffet @ Caesars Palace, Las Vegas.

Sending this to Susan's BWW event which was passed to Cindystar & being hosted herself.

Round Up for MLLA#75

After a month long event here I'm with the round up of MLLA#75 event. I personally thank one and all who have sent in their delicious recipes for this event. Enjoy the recipes & congratulate the winners. Winners details are given at end of the post. 

Dill Leaves with lentil fritters by Aparna of Stories From The Mahe Coast

Buffalo Hummus by Janet of The Taste Space

Spicy sweet potato, lentil and chipotle soup by Linzi of Lancashire Food

Coconut Milk Soup by Mireille of East West Realm

Carrot Handvo puda by LinsyPatel of Home Cooked Food

Cranberry Bean, Barley and Fennel Soup by Lisa of Foodandspice

Congrats Winners -

The Hurst Bean Prize is a 6-pack assortment of products goes to Mireille of East West Realm & Susan sponsored & offered prize OXO Good Grips 2-piece Bowl Scraper Set goes to LinsyPatel of Home Cooked Food.

Chana Dal Sundal

Chana dal sundal won't need an introduction. It 's a tasty dish I made it for Navratri days. Enjoy this easy dish.
Prep Time-1hr5mins {soaking+pressure cooking}
Cook Time-30mins 
Serves-2people
Ingredients 
1/2Cup chana dal
2Tbs grated coconut 
1Tbs oil 
1/2Tsp mustard seeds 
1/2Tsp jeera 
2Red chili's cut equally
Few curry leaves
Salt to taste 

Direction
- Soak chana dal for 1hr. After pressure cook with 1Cup water to 1whistle. Cool off & strain extra water if any & keep aside. 
- Heat pan with oil. To that add mustard, jeera, red chili's & curry leaves. Fry till jeera turns to light brown & mean while mustard will start jumping. Switch off heat. 
- Add chana dal to hot pan along with salt. Mix them & leave them to cool off. 
- Add coconut & mix well. Adjust if salt is needed. 
- Sundal is ready to eat.
Note
- Adding a little of lemon juice will make it more flavorful.

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A Food Journey Around the World

Afghan-Soya Chunk Korma	Bulgaria-Tarator	Chile-Pebre Sauce
Denmark-Ebelskiver	Ethiopia-Atakilt Wat	France-Friands
Guyana-Bora Curry	Hong Kong-Iced Tea	Ireland-Irish Soda Bread
Japan-Okonomiyaki	S.Korea-Pan Fried Tofu	Lebanon-Lemonada
Mexico-Quesadilla	Nepal-Dal Bhat	Oman-Khabeesa
Peru-Arroz Con Verduras	Qatar-Moutabel	Romania-Deviled Eggs
Spain-Tortilla De Patatas	Turkey-Bulgar Pilaf	Uganda-Matooke
Venezuela-Besitos de Coco	West Samoa-Pisua	Xiang-Tofu Veggie Stir Fry
Yemen-Jabeez	Zambia-Ifisashi