Ingredients :
Roasted Rice Flour : 1 cup
Gram flour/Besan /Kadalamavu : 2 cup
Turmeric Powder : a pinch
Red Chilly Powder : 2 1/2 tsp
Melted Butter : 11/2 tbsp
Asafetida : 1/2 tsp
Peanuts with skin /l : 1/2 cup
Kadalaparippu : 1/2 cup
Dry Red Chilly :3-4 nos
Curry Leaves : 4 sprigs
Oil for frying
Salt to taste
Water : 11/2 cup (as needed)
Gram flour/Besan /Kadalamavu : 2 cup
Turmeric Powder : a pinch
Red Chilly Powder : 2 1/2 tsp
Melted Butter : 11/2 tbsp
Asafetida : 1/2 tsp
Peanuts with skin /l : 1/2 cup
Kadalaparippu : 1/2 cup
Dry Red Chilly :3-4 nos
Curry Leaves : 4 sprigs
Oil for frying
Salt to taste
Water : 11/2 cup (as needed)
Method
1. In a mixing bowl, sift and add the rice flour, gram flour, turmeric powder, 1 tsp red chilly powder 1/4 tsp asafetida and salt. Mix well and drizzle melted butter.
2. Combine well and knead this into smooth dough by adding water little by little. Set aside.
3. Meanwhile heat oil in a deep frying pan. When hot, check by dropping one tiny piece of dough, if it rises immediately without changing color then the oil is ready to start frying.
4. Fill the idiyappam mould with the dough after putting the small hole disc in it.
5. Press the the dough to hot oil in circular motion, Fry for about 30 seconds on each side or it gets a golden color over medium-high heat. Drain the excess oil onto a colander or paper towel and let cool completely. Repeat for about 4-6 times.
6. Now change the press design to the ribbon and fill the idiyappam mould with the dough after putting the narrow slit /pakkavada disc in it.
7. Press the dough into the pan. Fry until, it gets a golden color. Repeat as needed, drain the excess oil onto a paper towel and let cool completely.
2. Combine well and knead this into smooth dough by adding water little by little. Set aside.
3. Meanwhile heat oil in a deep frying pan. When hot, check by dropping one tiny piece of dough, if it rises immediately without changing color then the oil is ready to start frying.
4. Fill the idiyappam mould with the dough after putting the small hole disc in it.
5. Press the the dough to hot oil in circular motion, Fry for about 30 seconds on each side or it gets a golden color over medium-high heat. Drain the excess oil onto a colander or paper towel and let cool completely. Repeat for about 4-6 times.
6. Now change the press design to the ribbon and fill the idiyappam mould with the dough after putting the narrow slit /pakkavada disc in it.
7. Press the dough into the pan. Fry until, it gets a golden color. Repeat as needed, drain the excess oil onto a paper towel and let cool completely.
8. For, boondi, slightly thin the dough with little water to make it into a pourable consistency.
9. In the same oil, hold a perforated spoon about 1 to 1 1/2 inches above the oil over the center of the frying pan with one hand. With your other hand pour some of the batter onto the perforated spoon to cover all of the holes without spilling over the edge of the perforated spoon. If you hold the perforated spoon higher than 11/2 inches above the oil boondi will not be round.The batter will start dropping through the holes into the oil. Drop enough boondi into the oil so they just cover the surface of the oil in frying pan in a single layer and fry them until the sound of sizzling stops and boondis are light gold in color.
10. Remove the boondi out of the oil and drain the excess oil onto a paper towel and let cool completely.
11. Fry the chana dal until it fetches a light golden color. Drain excess oil onto a paper towel.
12. Now fry the peanuts till golden brown color.
13. Finally fry the red chilly and just before switch off the heat, slowly slide in some curry leaves into the hot oil.
14. Now mix everything together in a large bowl.
15. Add the remaining 11/2 tsp red chilly powder, salt and remaining 1/4 tsp of asafetida. Mix well and when it is completely cooled, store it in an airtight container.
9. In the same oil, hold a perforated spoon about 1 to 1 1/2 inches above the oil over the center of the frying pan with one hand. With your other hand pour some of the batter onto the perforated spoon to cover all of the holes without spilling over the edge of the perforated spoon. If you hold the perforated spoon higher than 11/2 inches above the oil boondi will not be round.The batter will start dropping through the holes into the oil. Drop enough boondi into the oil so they just cover the surface of the oil in frying pan in a single layer and fry them until the sound of sizzling stops and boondis are light gold in color.
10. Remove the boondi out of the oil and drain the excess oil onto a paper towel and let cool completely.
11. Fry the chana dal until it fetches a light golden color. Drain excess oil onto a paper towel.
12. Now fry the peanuts till golden brown color.
13. Finally fry the red chilly and just before switch off the heat, slowly slide in some curry leaves into the hot oil.
14. Now mix everything together in a large bowl.
15. Add the remaining 11/2 tsp red chilly powder, salt and remaining 1/4 tsp of asafetida. Mix well and when it is completely cooled, store it in an airtight container.
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