Kugan's Kitchen

[tscii]I remembered someone asking for good iddli and dosai.
So let me finish the two items before I move on to Deepavali.


IDDLI

2 cups raw rice (any rice )
1 cup whole white urad dal (ulunthu )
½ tsp fenugreek seeds (ventayam )
2 tbs cooked rice
Salt to taste

Method:
Wash and soak the urad , ventayam, and cooked rice
In just enough water for about 4 to 6 hours.
Soak the rice separately.

After soaking for 6 hours, grind the urad dal till spongy.
Use the water you used for soaking.
After removing the urad dal batter, grind the rice a bit coarse.
Something like rice rava.
Then mix the both batters well. Add salt.
I am sure you all know how thick the iddli batter must be.
Let it ferment nicely for about 10 to 11 hours.
Then you steam the iddlis in the normal way.
You get super soft white iddlis.


Note: always use whole white urad dal.
The secret for spongy iddli lies in the urad dal
And how spongy you grind the dal.


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These are mini iddlis floating in sambar.

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[tscii]
THOSAI

Ingredients:
3 cups raw rice
1 cup whole white urad dal
½ tsp fenugreek seeds
2 tbs cooked rice
Salt

Method:
Wash and soak all the ingredients except the salt
For about 4 to 6 hours.
After soaking for 6 hours drain the water.
Grind the ingredients using the water in which they
Were soaked. Grind the mixture to a lightly smooth paste.
That means very lightly grainy.
Remove and mix the batter nicely adding enough salt.
The batter should be not be too thick nor watery.
Let it ferment for about 10 to 11 hours.
Heat a griddle, apply oil lightly and spread the thosai batter.
Once it is cooked remove and serve with your chutney.

Ghee thosai is being cooked

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[tscii]This is my family recipe for murukku.

Here is the murukku.

Murukku

Ingredients:
3 cups rice flour
1 cup urad dal flour
1/4 cup of pottu kadalai flour ( roasted gram dal flour)
1 tbs butter
1 tsp cumin seeds
2 tsp sesame seeds
¼ tsp asafetida powder
A pinch of ajowan
Salt to taste
Coconut milk or water (warm the milk or water )
Oil

Method:
Combine all the dry ingredients and butter.
Add enough coconut milk or water.
Make a soft dough. Knead well.
Fit a metal snack press with five holed disk
Fill with dough. Press into a shape of murukku
On to a square piece of plastic paper.

Heat the oil and drop the murukku slowly.
Deep fry until the murukku is crispy.
Remove and drain. Cool and store.


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[tscii]
Here is what we call Then Kulal or mulu murukku.

MULU MURUKKU

Ingredients:

75 grms moong dal flour
75 grms chana dal flour
500 grms rice flour
125 grms butter
1 tsp cumin seeds
2 tbs sesame seeds
¼ tsp asafetida powder
Salt to taste
oil


Method:
Mix everything together
Sprinkle a little water if necessay to be made into a dough.
The rest as for normal murukku.
These murukkus will be golden in colour when fried.
They will just melt in your mouth.


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Where has everyone gone?
Celebrating Navarathiri?

Nov, as for Baba's mixture, I usually add cumin seeds
ellu, a pinch of perungayam and little ommam.
The rest I follow their method.
Instead of water just add lightly boiled coconut milk.
Their murukkus will be light golden in colour.
The ones we make at home will be off white in colour.

Suvai as for satay recipe, I have made with mock meat.
Another method is using tofu.
One more is to use soya granules.
Believe me none tastes like original satay.

Which type do you want?
Do you need the peanut sauce recipe too?



For Hari Raya I made the ketupat and the satay sauce.
All vegetraian as this month we are all vegetraians for a month.

Thanks K. The reason I asked is because, altho the Baba murukku taste better with coconut milk, the murukkus tend to be a little hard. Otherwise your recipe is similar to what we would do.

Thanks Kugan for your prompt replies. All your recipes are so easy to follow coz you are very generous in imparting with the minute details which is important in making them.

Your murrukus look delicious and am looking forward to trying them out this weekend. Could you show us how to make the "Chippy" out of the urad/rice flours??? I do not have the mould - but when I was young I have seen my neighbour using the banana stem..and the chippys looked so lovely. :D

Nov try adding 2 tbs of pottu kadalai flour to the mixture.
You will get crunchy murukku.


I left that out in my family recipe. I will edit the recipe.