Mullu Thenkuzhal(Fried Chick Pea & Rice Flour Snack)

Know what you Eat – This is one more delicious snack made with Split Chick Pea Flour and Rice flour and deep fried. This one tastes awesome , so practice portion control. This is another snack i made for Deepavali.

Ingredients

Rice Flour – 2 Cups
Split Chick Pea Flour – 1 1/4 cup
Salt – 1 1/2 tsp
Asafoetida – pinch
Turmeric powder – 1/2 tsp
Melted Ghee – 6 Tbsp
Water
Oil to fry

Method

1) Combine rice flour, split chick pea flour, salt, asafoetida, turmeric powder and mix thoroughly without any lumps.
2) Now add the melted ghee and enough water to make a stiff dough.
3) Heat oil in a wide mouthed pan keeping it in medium to low heat.
4) Make balls out of the dough and place them in the thenkuzhal maker(achu) and press it in hot oil, turn it once one side is cooked thoroughly. Now let the other side get cooked. One it is well cooked remove it from hot oil and place it a paper towel to drain out excess oil.
5) Once the excess oil is drained out, transfer to an airtight container and close it only when the content is cooled and is in room temperature.

Notes – You can also a vegan version of this by replacing warm oil instead of ghee. You can press more than one thenkuzhal depending on the size of the pan.

Event Participation:


Diwali Dhamaka 09 going on in Purva's Daawat

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Karachev

Know what you Eat – There are so many dishes made to celebrate the occasion of Deepavali. This is one of them. This food is deep fried but high in protein. Made out of Split Chick pea flour and rice, it tastes absolutely delicious. So do watch out on portion control.

Preparation Time – 10 mins
Cooking Time – 40 mins

Ingredients

Besan/Split chick Pea Flour – 4 cups
Rice Flour – 1 cup
Salt – 2 tsp or to taste
Red Chilli powder – 1 to 2 tsp or to taste
Coarsely ground Black Pepper – 1 tsp or to taste
Warm Water – 1 cup
Asafoetida powder – pinch
Turmeric powder – 1 tsp
Melted Ghee(Clarified Butter) – 3 tbsp
Oil to fry

Method

1) Combine besan/Split Chick Pea Flour, rice flour, turmeric powder, salt, red chilli powder, asafoetida powder and black pepper powder.
2) Add melted ghee and the warm water little by little and knead into a dough.
3) The dough should neither be too tight nor very loose, so make sure to watch the water when mixing the batter.
4) Heat the oil in a wide mouthed pan, take the Karachev Plate/Maker and take a handful of batter in the hand and spread it on the top giving pressure with your hand so that the karachev come out of the hole from the bottom of the plate into the oil.
5) Take extra care when doing step 4 as you are dealing with hot oil.
6) Use a long handle spoon to stir with holes in the them, and keep turning the karachev so that it gets cooked evenly.
7) Once it is evenly cooked and the color is changed to light brown, use the spoon and filter out the oil and keep the karachev in a paper towel to filter out excess oil.
8) Once the oil is absorbed transfer them to a airtight container, repeat steps from 4 till all the batter is used up. Let the karachev come to room temperature then use the lid to close it. Do not close it when it is hot as the water vapor will form on the top and it might cause sogginess to the food in the container.

Event Participation:


Diwali Dhamaka 09 going on in Purva's Daawat

Read more »