MISCELLANEOUS
Chakli
4 cups rice flour (slightly coarse for more crispiness)
1 cup urad flour (black gram)
2 teaspoon white sesame seeds
1/8 teaspoon Asofoetida
½ stick butter
Salt to taste
2 cups ghee for frying
Fry urad flour in a dry pan on the flame until it darkens a few shades. Dissolve salt and asofoetida in a cup of water. Mix the rice flour, urad flour, butter and sesame seeds in a large container. Add sufficient quantity of water, salt and asafoetida solution to the flour and butter mixture. Mix all the ingredients by hand to make a soft dough and knead well. Using a chakli press, press the dough to make round chaklis on a plastic sheet. Deep fry the chaklis until brown over slow heat. Chaklis are usually very crisp, if you make urad flour at home by washing the urad dal, drying in the sun, frying slightly and grinding to a fine powder.
Dry Jhunka
Besan, 3-1/2 ozs (100 g)
Tomatoes, one medium
Ginger powder, 2 teaspoons
Salt to taste
Coriander leaves
Cumin seeds, 1/2 teaspoon
Mustard seed, 1/2 teaspoon
Asofoetida, 1-1/2 teaspoons
Ghee for frying
Cut tomato into bits and mix it with besan, chopped coriander leaves, scant water and salt. Heat three tablespoons of ghee in a frying pan with. Add the cumin and mustard seeds to pan and fry till they splutter, then add asofoetida and ginger, and fry till brown. Pour the mixture of besan and tomato with salt and chopped coriander leaves into the pan. Continuously stir the content in the pan to till the mixture becomes almost dry and turns light brown.
Gujarati Theplas
2 cups chappati flour
1 cup curd (yoghurt)
1/2 tsp turmeric powder
1-1/2 tsp chilli powder
1 tbsp coriander powder
2 tbsp oil
Salt to taste
Ghee for frying
Mix all the ingredients together and knead into a soft dough using water only if required. Knead the dough till it is smooth and divide into 12 to 14 equal portions. Using a rolling pin, roll out the each portion into 5 inch diameter rounds. Cook each round on both the sides on a tava, smearing a little ghee on both sides until brown spots appear on the surface.
Kaipodadam
1 cup Besan flour, sieved
1 cup Rice flour. sieved
1 tablespoon Chilli Powder
1 teaspoon Asofoetida
Salt to taste
Water for mixing
2 tablespoon Ghee
Ghee for frying
Mix all the above ingredients to form a smooth dough. Make small balls with the dough, flatten into discs. Grease the inside of a Murukku Press and place a ball of dough into it and put in hot oil. Fry till brown on both sides remove from oil, place on kitchen tissue to drain. Offer hot.
Palappam
2 cups rice flour
2 teaspoons baking soda
3/4 cup of milk
1/4 cup of sugar
1/2 teaspoon of salt
Mix two cups of rice flour with baking soda. Add 3/4 cup of milk, 1/4 cup of sugar, 1/2 teaspoon of salt. Stir the mix thoroughly.
Warm up the vessel called 'Palappam Chatti'. Pour 5 tablespoons of this mix into the Chatti and rotate the Palappam Chatti by hand so that the mix spreads out evenly and in a circular fashion. Cover it with the lid and let it cook till the edges of the Appam turn slightly brown in colour.
