Wednesday, September 28, 2011

Chana Dal Chutney

Chana dal -1/4cup
Chopped Onion – 1cup
Chopped Tomato -1cup
Grated Coconut – 1/2cup
Garlic – 1
Ginger – 1/2 inch
Green Chili – 2
Red Chili – 2
Salt to taste
Oil – 2tsp

Dry roast Chana dal for 5 min. In a pan add oil then add onion, green chili, red chili, ginger, garlic and fry until onion gets translucent. Now add tomato and cook for 5 to 8 min/ until tomato gets soft. Let it cool for few min then grind to chutney.

Majjige Muruku:

Rice Flour – 2 cup
Sagbeam/ Sabudana / Sabbaki – 1/2cup
Curds/ Yogurt – 1cup
Roasted Chana Powder – ½ cup
Green Chili paste – 2tbs
Butter- 1tbs
Hot oil – 2tsp
Salt to taste
Oil for deep fry

Wash Sagbeam/ Sabudana / Sabbaki with water and soak with curds for 3 to 4 hours. Take a mixing bowl add rice flour, soaked Sagbeam/ Sabudana / Sabbaki, roasted chana powder, green chili paste, butter, salt and hot oil mix it thoroughly with water to the consistency to make Muruku/Chakkali
Heat oil for deepfrying. Take Muruku/Chakkali mould with circle plate so that Sagbeam/ Sabudana / Sabbaki can pass through, place rice flour mixture and press directly in the hot oil. Fry for few min, when Muruku/Chakkali turns golden brown then take it out and place it on paper towel to take out the excess oil.
Now Muruku/Chakkali is ready to serve.