Thenkuzhal recipe

Recipe Cuisine: Indian | Recipe Category: Snacks

Prep Time: 5 mins | Cook time: 25 mins | Makes: 20

Ingredients
Rice flour/ Idliyappam
flour

2 cups

Urad dal flour

1/4 cup

Butter + Oil

3 tblsp

Asafoetida

1/4 tsp

Jeera or sesame seeds

1 & 1/2 tsp

Salt and water

As needed

Oil

For deep frying

Method
1.
I used store bought urad dal flour. So I slightly dry roasted(you can skip this too) in
a pan with out changing its colour. Mix flours,butter (melted),oil,asafoetida,jeera,salt well
and then add water to make a non sticky dough with no cracks.

2.
Heat oil in kadai apparently, enough to deep fry the murukkus.Fill the murukku
press with this dough with murukku hole plate. I always grease some laddles and make
murukku first in that then drop them in oil. This way we can make decent shapes also our
hands wont feel the heat. Deep fry in medium flame.

3.
Cook both sides till the Shhh sound ceases and murukku turn golden in colour.
Drain in paper towel and cool down completely before storing them in airtight containers.

Notes

Make sure you keep the dough covered through out to avaoid drying of the dough.

Even if you want to make in large numbers, do it in batches. As if you make more dough
and keep for while you make murukku, the last batches tend to get fried in deep golden colour,so
colour may be different.

Make sure the rice flour you use is fine in texture. Other wise the murukku will break.
Even if the urad dal powder is less, the murukku will break.

For this murukku my mom says its not necessary to fry urad dal / urad dal flour. They just
give rice and urad dal to the mill and get it ground and make murukku. So if you get ready-made
urad dal flour at stores, you can use it as such too.

If you add more urad dal powder, then colour will vary. Also takes long time to cook and
crispiness also reduces. But only if you add very much more than the mentioned ratio.
Approximation works fine.

Butter give whiter colour and crisp texture(mom&MIL says so)

Make sure you deep fry in enough oil,otherwise the murukku,if touches the bottom of the
pan will lead to un even browning.

After few batches, you may want to top up more oil for frying,as it gets absorbed.

Ingredients

Channa dal

1/2 cup

Jaggery

1 cup(reduce if your are not

sweet toothed)

Coconut

1/2 cup

Elachi

2,powdered

METHOD
1.Pressure cook channa dal upto 3 whistle, cool down and grind in blender or mash it with masher
just to make it a paste. keep aside.

2.Take jaggery in a heavy bottomed vessel. Then pour water just enough to immerse jaggery.Heat
it and whenjaggery dissolves completely,filter it in a metal strainer to remove impurities if any.

4.Then again start heating the jaggery syrup. When it starts boiling, at one stage, the syrup will get
frothy.At this stage add the ground dhal paste and coconut. Stir continuously without forming any
lumps.Add elachipowder and mix thoroughly.

6.Note that water we are adding should be very less.The lesser we add water to jaggery, sooner the
stuffing will get ready.Keep Stirring well till the mixture starts leaving the sides of the vessel.

8.Transfer the content to a dry air tight container. You can Keep this in refrigerator upto 10 12days.

NOTES:

If you reduce the channa dal or coconut amount

mentioned for any reason,accordingly reduce the jaggery
also,otherwise the mixture may turn sticky!

For outer layer you need

1.Maida/all purpose flour - 1/2 cup
2.salt - little
METHOD:
1.Mix maida with water and salt to idly/dosa batter consistency.

2.Make balls of the jaggery stuffing.

3.Dip these balls one by one in the batter and immediately drop in hot oil.
4.Fry for a minute ,remove from oil and drain excess oil in paper towel and enjoy eating!

This dish is the all time favourite to my husband and my brother,so i dedicate this first posting to
them and ofcourse to all who are visiting my blog for the first time!

PASI PARUPPU PAYASAM / MOONG DAL PAYASAM

Published at 6:57 AM

66 comments

77

One of the easy and quick to make payasams, next to the Aval/Poha payasam. My mom
makes this very often for her friday pooja. This is very flavourful and my favourite tooI made this
payasam last week for Aadi perukku.

The flavour of the payasam gets enhanced if we roast it slightly and make it,this is the tip I
learnt from my mom. I sometimes directly fry the dal in pressure cooker(small) and make it. This is

the fast and easy way too. If we cook in pot,it takes more time.

Pasi paruppu payasam / Moong dal payasam recipe

Prep Time: 10 mins

| Cook time: 15 mins

Ingredients

| Serves: 2

Pasi paruppu/moong 1/2 cup, heaped

dal
Jaggery

1/4 cup(adjust as per

ur taste)

Milk

1/2 cup

Water

As needed

Ghee

1 tsp

Elachi

1, powdered

Cashews

4-6,broken into pieces

Method:
1.
Fry moong dal with little ghee until you get the roasted fragrance, also you should
not let it brown too much.

2.

Add enough water(3/4 cup,approx) and milk and pressure cook up to 3 whistles.

3.

After done, mix well in a mashing way and add powdered jaggery to this.

4.

Boil in low flame for 2 minutes and add milk/water as per the need to adjust the

consistency.

Notes:

You can cook fully in milk,instead water for more rich taste.

You can add raisins for enhancing the taste if you like.

Dont over cook and mash the dal and make the payasam like porridge. The texture is very
important.

If you are making for any festival, Make few without onion to offer God. Then add onion to
remaining batter.

Medhu vadai (Medu Vada) / Ulundu vadai recipe

Recipe Cuisine: Indian | Recipe Category: Snack
Prep Time: 2 Hours soak time | Cook time: 20 mins | Makes: 15 medium sized vada

Ingredients
Urad dal/Ulutham paruppu

3/4 cup

Small onion,shallots(or Big

onion 1)

10 12 nos.

Green chillies

2 nos.

Ginger

1 inch piece

Coriander leaves

2 tblsp,chopped.

Curry leaves

A sprig

Asafetida

3-4 pinches

Salt

As needed

Water

As needed

How to make medhu vadai / ulundhu vadai video

Method:

1.
Soak urad dal for 2 hour at least. (Use whole urad dal without skin(muzhu
ulundu)for better result).

2.
Grind urad dal with only little water till fluffy. Please note the following points:
a) Add urad dal little by little(no water),while the grinder is running.
b)Just sprinkle water now and then to avoid jamming of the grinder.
c)Stand near till you finish grinding for sprinkling water now and then and wipe the urad dal
that sticks to the wall of the grinder container.
d)This whole process takes around 12-15 minutes,you will get a fluffy white batter.

3.
Now chop onions,ginger,green chillies,coriander and curry leaves and add all these
to the batter along with salt and asafetida.(You can add ginger and green chillies while you
are grinding the batter itself,if you dont want to come in mouth.If you decide so,first add
ginger and chilles,then urad dal)
4.
Now mix well,keep aside and heat enough oil in kadai (be generous or else vadas
may stick to the bottom and get burnt).
5.

Now wet your right hand well and make a small ball.

6.

And use ur thumb to make hole in the middle.

7.

and drop it in oil,(just invert the vadais over the oil and slightly shake ur fingers)

8.
Fry in medium flame,turn the vadais and fry till both the sides turn crisp and
golden brown.

Notes:

If your vadai drinks so much oil,then it means you have added more water,reduce next
time. Try adding any one of the following only one tsp to reduce vadai drinking oil-Rice flour or
gram flour or Maida/all purpose flour.

Dont grind for too long,it will make your batter sticky and you could not shape the
vadais.Keep in refrigerator and try after an hour.

A good variety/quality of urad dal also matters.

If you grind everything correctly,you will get a crispy vadai,no need to add rice flour or
anything!!!
Serve hot with sambhar/coconut chutney.

ADHIRASAM RECIPE - DIWALI RECIPES

Published at 11:18 AM

86 comments

132 132

Adhirasam is my all time favourite. In my childhood, I used to like adhirasam made with sugar
instead of jaggery. My mom never forgot to make a special batch of adhirasam with sugar specially
for me . So I always wanted to try out myself and make a step by step post detailed for keeping it
as record and for the readers too. To be honest, for past 4 years, for every diwali, I tried, tried and
tried, but some how I made some silly mistakes and flopped. But each time I learnt my mistake. As
we dont make adhirasam other than for diwali, I had to wait for an year every time.
It is very easy to make for my mom and MIL, so its all about experience. This time, I tried very
carefully and followed my moms instructions. And now I can also confidently make adhirsam every
year. This post is sure a record for me. If you are also like me who loves adhirsam and want to
make at home, I would recommend to buy jaggery (paagu vellam) that is slightly with red shade
rather than yellow. Also raw rice (maavu arisi) from the local shops. But any jaggery and raw rice
works for this recipe. Just saying if its available in your living area, then you can make best use of
it :)

Adhirasam recipe
Recipe Cuisine: Indian | Recipe Category: Sweets
Prep Time: 2 Hours + doughresting time | Cook time: 30 mins | Makes: 20

Ingredients
Raw rice

1 & 1/2 cups

Jaggery

1 cup

Sesame seeds

1 tblsp

Dry ginger
powder

2 pinches

Elachi powder

2 pinches

Ghee

1 tblsp

Oil

as needed for deep frying

Method
1.
Wash and soak rice for 2 hours atleast. Drain, spread in a white cotton cloth for 30
mins. Do not let it fry for long time as it will give rubbery adhirsam. Moisture should be
there.

2.
flour.

Grind it in 2 batches in a mixer to a flour. Not really fine like store bought rice

3.
Sieve it (optional,if you know your flour is fine, then no need). My MIL and mom
uses rava jalladai for this, so I understand its important for the flour to be slightly on
coarse side. While you sieve, keep the flour pressed and covered. That is after you sieve,
press it gently so that it locks the moisture and doesn't get dried.Meanwhile, powder the
jaggery and heat it with water just to immerse the jaggery.

4.
Once its completely dissolved, filter it to remove impurities. Again start heating the
jaggery syrup.

5.
Boil in medium flame always and stir occasionally. Keep checking the syrup
consistency by pouring in water kept in a small bowl. At beginning stage, the syrup
dissolves as you pour in water, then at next stage, it will lay a fine thread in the water, but
gets dissolved when you touch. After this, at one stage, the syrup gets thicker and when
you pour in water, then it wont get dissolved and you will be able to gather it with your
fingers and form a loose ball. This is called soft ball consistency and this is the stage, you
have to put off the fire. Immediately pour it to the flour little by little. Add sesame seeds,
elachi powder and dry ginger powder to the flour.

6.
You may need not all the sugar syrup for sure. So be careful after you add 3/4th
of the syrup and keep mixing with a ladle or spatula. The dough will be gooey and on sticky
side and it will be very very loose. Don't worry. After some hours, it will get absorbed and
get stiff. It is a must for the dough to be gooey and loose as after some time it gets thick.

7.
Keep it overnight at room temperature in an airtight container. You can keep it as
such for 2-3 days. If more than that, keep refrigerated. But let it be out overnight atleast
for a day. At the time of making, divide into equal sized balls, each of small lemon sized.
You can use sesame oil when you roll as the dough will be slightly sticky.

8.
Heat oil in kadai and once it is hot, reduce the flame to low. In a zip loc, grease it
with a drop of ghee and flatten the dough thick. Carefully drop in oil.

9.
Once it rises up, immediately flip it and cook. Once it turns golden brown, drain
from oil.

10.
You must use another laddle and press it to sqeeze out the excess oil as shown, as
it may retain some oil in it. Repeat the process for the rest of the dough. Oil should always
be in low or medium if needed.

Notes

The dough should be very loose when you make adhirsam. If it is stiff, then your adhirsam
will become hard and chewy. So you have to add a tblsp of milk and knead the dough well again
and try making. This will ensure the adhirsam to be soft.

Keep the dough ATLEAST overnight at room temperature. Do not take our from the fridge
and make immediately. Bring to room temperature.

The rice while grinding should be moist, retain water(need not drip) also the sieved flour
also should not get dry. Otherwise the adhirsam will get crisp and hard.

Even the syrup consistency is very important. If sugar syrup passes the soft ball
consistency, it will get hard or get dissolved in oil.

Sieving is not necessary, but make sure it is powdered fine.

If you flatten so thin, the adhirsam will turn very crisp. So make it thick.

Cook in low flame to make sure it gets cooked evenly and also make sure not to over cook.
It makes the adhirsam harder.

Flip immediately once the it rises up after you add the adhirsam in oil.

Use ghee when flattening each adhirsam. It will be sticky.

The jaggery syrup will be needed depending upon the quality of rice, some need more,
some need less. So for safer side, make more. So the given quantity will be more, so keep that in
mind.

In case, you adhirsam is chewy or hard, steam it for 3 minutes in idli plate/ steamer. It
becomes soft. Just for trouble shooting.

Will add more tips as I remember or more from my MIL and mom :)

You can store the dough for months if keep refrigerated and use it whenever needed. Even fried
adhirsams can be in shelf for a week.

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