My Favorite South Indian Recipes

South Indian Break fast recipes - Vegetarian recipes - Tamil Chettinad recipes - Sourashtra recipes

Sweet & Juicy Badusha Recipe

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INGREDIENTS

  1. Maida – 3/4 cup
  2. Butter(at room temperature) – 1/8 cup
  3. Oil – 3/4 tbsp
  4. Curd – 1 tbsp
  5. Baking soda – 1/4 tsp
  6. Sugar – 1/2 tsp
  7. Water – 1/4 cup
  8. Oil – as required for deep frying

FOR SUGAR SYRUP

  1. Sugar- 1/4 cup
  2. Water – 1/4 cup + 2 tsp
  3. Cardamom powder – a generous pinch
  4. Lemon Juice – 1/4 tsp

PROCEDURE

  1. In a mixing bowl, sieve maida and baking soda.
  2. In a bowl, add melted butter, curd, oil and sugar.
  3. Mix it well.
  4. Add the butter mixture it to the maida.
  5. Mix it well. It will look like a uneven mixture.
  6. Add water little by little to form a soft dough. The dough should be like poori dough. Do not knead it too hard. Else the badushas will not be soft and flaky. Let it rest for 15 minutes.
  7. Pinch a small portion of the dough. Make lemon sizes balls from then.
  8. Gently press the dough and make a dent in the middle.
  9. Heat oil in a kadai.
  10. Meanwhile, add sugar and water in a wide pan/vessel.
  11. Heat it to get a single string consistency.
  12. Turn off the flame. Add cardamom powder and lemon juice(to avoid sugar crystallization) to it.
  13. Mix it well.
  14. To check the oil, add a pinch of batter to the oil. If it rises immediately, then it is the correct stage.
  15. Now, add the shaped badushas in the oil and turn off the flame. Let them cook in pre-heated oil. Once the sound and bubbles from the oil disappears , turn on the flame to medium flame.
  16. Flip the badushas and cook them in low flame. Fry till the badushas turn golden brown in color.
  17. Drain oil well and add it to the prepared sugar syrup immediately. Dip well on both sides, keep immersed for 5 minutes.
  18. Then transfer the badushas to a plate and allow the sugar syrup to dry completely. It will take around 2-3 hours.
  19. Garnish it with chopped nuts or sweetened  & desiccated coconut and serve.

NOTE

  1. .Do not fry the badushas in high flame. While frying if it cracks / breaks either kneading was not enough or the flame should have been high so make sure you knead well but not hard to get a very soft dough and also fry in medium low flame.
  2. Keep stored in a clean container(do not refrigerate), it keeps well for 4-5 days in room temperature itself.
  3. Badushas can be decorated.  The rims of decorated badushas are slightly crispy at the ends alone, while the donut shaped ones are juicy and soft.
  4. Little saffron strands or rose essence can be added to the sugar syrup if preferred.
  5. The kadai can be removed from the heat and can be kept back to the stove. But you should be careful with the hot kadai and hot oil.

Andhra Special Murukku Recipe – Raw Rice Ring Fritters

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Andhra murukku is my favorite snack. It is called as chegodi in Telugu. Also, it is a gem among Andhra traditional snacks . Golden in shade, speckled with spots of white sesame, moong dal and cumin, crunchy with an irresistible addictive taste – that’s Andhra murukku. After surfing many blogs, with reference to 2 blogs found this recipe.

Andhra murukku will consume more time to prepare. If trying for the first time, then try a small amount. The crispiness depends on the dough proportion and deep frying them perfectly. The step by step recipe of the andra murukku is as follows.

INGREDIENTS

  1. Rice flour – 1 cup
  2. Water – 1 cup
  3. Yellow moong dal/pesara pappu/pasi paruppu – 1 1/2 tbsp
  4. Cumin seeds – 1/2 tbsp
  5. Sesame seeds – 1 tsp
  6. Red chili powder – 1 tsp
  7. Ghee or oil – 1 tbsp
  8. Salt – to taste
  9. Oil – for deep frying

PROCEDURE

  1. Soak the moong dal for an hour in water.
  2. Sieve the rice flour. Keep it aside.
  3. In a pan, add water. Allow it to boil.
  4. Add soaked moong dal, ghee or butter and salt.
  5. Next, add rice flour to it.
  6. Mix it quickly and combine them well. Turn off the flame. Cover the pan with a lid. Allow it to cool.
  7. Once the mixture reaches room temperature, add cumin seeds, sesame seeds and red chili powder. Adjust salt if required.
  8. Knead it into a smooth dough.
  9. Heat oil in a tadka pan.
  10. Pour it over the dough. Knead it again.
  11. Small balls out of the balls or pinch a small portion from the dough.
  12. Roll it like a rope.
  13. Join the ends of the rolled dough together. Repeat the same till dough get over.
  14. Heat oil in a kadai.
  15. Drop the murukku rings one by one carefully. You can see bubbles and hear a sound.
  16. Once the rings come to the surface of the oil, turn the flame to low & flip the rings and cook till it turns golden brown in color.
  17. Remove it from the oil, drain the excess oil in kitchen tissue.
  18. Allow it to cool, serve or store it in an air-tight container.

NOTE

  1. There are many variations to prepare andra murukku. You can replace chili powder with green chili paste or green chilli-coriander leaves paste.
  2. You can add ajwain (avoid cumin and moong dal if adding ajwain and use red chili powder).
  3. Hot oil will help to prevent the rings from breaking.
  4. Make sure the rope is even in shape to form the ring and for uniform cooking.
  5. Make sure to keep the temperature of the oil is correct. Else, rings will get soggy and absorb more oil. Also, Remember each time to keep the flame on high when putting rings and turn to medium when they come to the surface of the oil. You need to follow it for perfect crispy rings.
  6. It took a long time for me to make and fry the crispy rings. As they take a little long time to fry, you can simultaneously prepare rings on the other side.
  7. Cover the dough using a wet cloth to prevent the dough from getting dried.

 

Butter Sev or Murukku Recipe – Instant Diwali Snack

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INGREDIENTS 

  1. Rice flour – 1 cup
  2. Besan flour(Kadala Maavu) – 2 tbsp
  3. Roasted gram  – 1 tbsp (or) Gram flour (Potukadalai Maavu)- 3 tsp
  4. Butter – 2 tsp
  5. Cumin seeds – 1 tsp
  6. Salt – to taste
  7. Oil – to deep fry

PROCEDURE

  1. In a mixer grinder, add roasted gram.
  2. Grind it into a fine powder. Set it aside.
  3. Dry roast besan flour in a kadai. Turn off the flame ones nice aroma comes from besan flour. Allow it to cool.
  4. In a mixing bowl, sieve rice flour,besan flour and roasted gram flour together.
  5. Add cumin seeds, butter and salt to the mixture.
  6. Mix it well once with hands for even distribution.
  7. Add water little by little to form a smooth slightly sticky dough more like our idiyappam dough consistency.
  8. Grease the murukku press with oil or butter or ghee.
  9. Take your murukku mold and fit it with a disc of any shape of your choice. Fill the 3/4th of the murukku press with dough.
  10. Heat oil in a kadai.
  11. Drop a small pinch of dough to check if the oil temperature is right. When the dough immediately raises to the top with a sizzle then your oil is ready.
  12. Now carefully press directly into oil, press in such a way they don’t stick to each other, so don’t overcrowd. Else, press the murukku over a ladle and drop it into the oil.
  13. Flip it and fry till golden brown.
  14. Drain the excess oil in a tissue paper.
  15. Allow it to cool and store it in an airtight container.

NOTE

  1. After your dough is prepared keep it covered to avoid it from drying.
  2. Just use only 3 tsp of gram flour and not the entire flour we have powdered.
  3. The murukku is soft with a melt in the mouth texture.
  4. When you press and if it is too tight to press then your dough is very tight in consistency so drizzle little water and knead to get the desired consistency. And when you press if you don’t get a long continuous line and if it tends to break then butter is more so don’t panic – just add little rice flour, water and knead it again.
  5. You can use white sesame seeds or black sesame seeds or cumin seeds.

Rava Murukku(Sooji Ki Chakli) Recipe

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INGREDIENTS

  1. Homemade Rice Flour / Readymade Idiyappam Flour – 1/2 cup
  2. Rava(Sooji) – 1/4 cup
  3. Butter – 1/2 tbsp
  4. Red Chilli Powder – 1/2 tsp
  5. Black Sesame Seeds/cumin seeds – 1/2 tsp
  6. Salt – to taste
  7. Oil – to deep fry
  8. Water – as required

PROCEDURE

  1. In a mixer grinder, add rava granules.
  2. Grind rava to a fine mixture. Set aside.
  3. Boil water and when it starts to boil keep in low flame and add the powdered rava.
  4. When rava is fully cooked, switch it off .Make sure there are no lumps, cool down completely.
  5. In a mixing bowl add rice flour, cooked rava, red chilli powder, butter, cumin seeds and required salt.
  6. Mix it well.
  7. Add water little by little to form a smooth non-sticky dough.
  8. Grease the murukku press and fill the murukku press with the dough.
  9. Start pressing into small murukkus.I pressed it in a ladle and dropped it in oil. You can even press it directly into oil.
  10. Deep fry till the murukku turns reddish golden brown.
  11. Drain the excess oil in tissue paper.Repeat the process until the entire dough finishes.
  12. Cool down then store in an airtight container.

PROCEDURE

  1. Make sure you cook rava without lumps else it will get stuck in the murukku press. Even if you see any lumps, discard them before you fill it in the murukku press.
  2. Take care while adding water as it might take only less water and cooked rava also will have moisture so add water carefully.
  3. You can either use homemade rice flour or readymade idiyappam flour. You don’t need to roast the idiyappam flour for this murukku if using store bought flour. You can even use homemade rice flour if you have it ready.
  4. If you are comfortable and can handle the heat, you can press the murukku directly in oil.
  5. You can even add 2-3 murukkus at a time while frying.
  6. You can use sesame seeds or cumin seeds or white sesame seeds.
  7. Cook in low medium flame and regulate heat as and when it goes high / low.

Rich Cashew Nut(Mundhiri Paruppu) Murukku Recipe

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INGREDIENTS

  1. Rice flour / Idiyappam Flour- 1 cup
  2. Cashew nut –  20 whole cashews(around 1/4 cup)
  3. Ghee – 1 tbsp(in room temperature)
  4. Salt – for taste
  5. Oil – for deep frying

PROCEDURE

  1. Measure cashews and soak it in hot water for at least 15mins.
  2. Grind it well in a mixer grinder. Make it into a fine paste.
  3. In a mixing bowl take rice flour, add cashew paste, ghee and required salt.
  4. Mix well with your hands.
  5. Now add water little by little.
  6. Gather together to form a smooth non-sticky dough.
  7. Grease the murukku press with oil, butter or ghee.
  8. Now fill the murukku press with dough.
  9. Heat oil in a kadai.
  10.  Press  the dough in concentric circles directly in oil. Do not overcrowd. Else, press murukku on ladle and drop it in the oil.
  11. Turn and cook till slightly golden.
  12. Once the sound ceases, remove them and drain in the tissue paper.
  13. Allow it to cool. Break it roughly or you can keep them as a whole murukku too.
  14. Serve with tea.

NOTE

  1. Regulate the flame and cook, do not cook in high flame.
  2. Store bought Idiyappam Flour or homemade rice flour can be used.
  3. You can add 1/4 tsp sesame or cumin seeds for extra flavour.
  4. You can add 1/4 tsp chilli powder if you prefer.
  5. Measure ghee in room temperature, no need to melt it.
  6. If you are making in larger quantity keep the dough closed to avoid from drying.
  7. If the dough becomes too watery adjust by dusting little rice flour if it is too tight sprinkle little water and mix to get the perfect dough.
  8. You can either make swirl murukku or uthiri murukku as per your preference.

Kaelvaragu Murukku(Finger Millet Fritters) Recipe

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INGREDIENTS

  1. Ragi Flour – 1/2 cup
  2. Rice Flour – 1/4 cup
  3. Besan Flour – 1/8 cup
  4. Red Chilli powder – 1/2 tsp
  5. White Sesame Seeds/Cumin seeds – 1/2 tsp
  6. Butter – 1 tbsp (at room temperature)
  7. Water – as required
  8. Salt – to taste
  9. Oil – to deep fry

PROCEDURE

  1. In a mixing bowl, take ragi flour,rice flour and besan flour along with red chili powder, cumin seeds, butter and required salt.
  2. Mix it well with your hands.
  3. Now, add water little by little.
  4. Bring together to form a stiff dough.
  5. Grease the murukku press and use mold with any shape of your choice.
  6. Now fill the murukku press with dough.
  7. Start pressing it in ladles so that it is easy to drop in the hot oil.
  8. Heat oil in a kadai.
  9. Carefully drop the murukku from the ladle and deep fry on both sides.
  10. Once the sound ceases and bubbles from oil is reduced remove the murukku from the oil.
  11. Drain the excess oil in the tissue paper.
  12. Allow it to cool and store in airtight container.

PROCEDURE

  1. This murukku is tough to find when it is done due to its color.So it is advisable to remove from oil when the sound ceases.
  2. You can replace besan flour with fried gram dal flour(pottukadalai maavu).
  3. It keeps well at least for 3 weeks in room temperature.
  4. If the dough becomes too watery adjust by dusting little rice flour if it is too tight sprinkle little water and mix to get the perfect dough.
  5. You can replace oil with butter too.
  6. Cooking soda can be added to give a slightly soft texture.
  7. You can either make swirl murukku or uthiri murukku as per your preference.
  8. You use white sesame seeds or black sesame seeds or cumin seeds.

Aval Murukku(Flattened Rice Fritters) Recipe

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INGREDIENTS 

  1. Rice flour(Idiyappam Flour) – 1 cup
  2. Thick Aval(Poha) – 1/2 cup heaped
  3. Pottukadalai – 1/4 cup leveled
  4. Cumin seeds – 1/2 tsp
  5. Red Chilli Powder – 1/2 tsp
  6. Butter – 1 tbsp
  7. Salt – to taste
  8. Oil – to deep fry

PROCEDURE

  1. In a mixer grinder, add aval.
  2. Grind it into a fine powder. Set it aside.
  3. Add roasted gram to the mixer grinder.
  4. Powder it well. Keep it aside.
  5. Sieve the aval powder, pottukadalai powder and rice flour in a mixing bowl.
  6. Next, add cumin seeds, red chili powder and salt. Mix it well.
  7. Add melted butter to the mixture and mix it.
  8. Now, add water little by little to form a smooth nonsticky dough.
  9. Take your favorite murukku disc. Grease the murukku press with oil.
  10. Fill the dough till 3/4th of the murukku press .
  11. Start pressing the murukku. I usually press murukku over 2 ladles and drop it in oil. You can press the murukku directly in the oil if you can bear the heat of the oil.
  12. Heat oil in a kadai.
  13.  Check the oil heat by adding a pinch of dough, if it raises immediately with a sound then the oil is ready.
  14. Now carefully drop the prepared murukkus and deep fry
  15. .Turn over and cook well on both the sides
  16. Drain the excess oil in a tissue paper. Repeat the process until the entire dough finishes.
  17. Allow it to cool and store in airtight container. Enjoy your tea time!

NOTE

  1. Aval(Poha),  when powdered gives very less quantity so take a heaped 1/2 cup measure.
  2. Don’t add more butter than mentioned else the murukkus will break while pressing and you will not get continuous lines.
  3. I used thick poha but you can use any variety of poha.
  4. If using traditional press, then hot water can be used for kneading the dough.
  5. You can replace melted butter with hot oil too.
  6. Measure butter at room temperature and then melt it.
  7. I added very little red chili powder to make it less spicy, you can alter according to your preference.

Wheat Flour Murukku (Atta Ki Chakli) Recipe

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INGREDIENTS

  1. Wheat Flour – 1 cup
  2. Chilli powder – 1/2 tsp
  3. Cumin Seeds – 1/2 tsp
  4. Butter(at room temperature) – 1/2 tsp
  5. Hing – 1/8 tsp
  6. Salt – to taste
  7. Oil – to deep fry
  8. Water – as required

PROCEDURE

  1. In idli handa, steam cook the wheat flour for 20 minutes.
  2. Once it is cooled down t room temperature, break the lumps with hands
  3. Sieve it to remove coarse mixture.
  4. In a mixing bowl, add the sieved wheat flour, red chilli powder, butter, hing, cumin seeds and required salt.
  5. Mix it well with your hands first.
  6. Now add water little by little to form a smooth nonsticky dough.
  7. Take your murukku press and grease it well.
  8. Fill your murukku press with the dough.
  9. Start pressing into murukkus. I pressed it in 2 ladles and dropped it into the oil.You can even press it directly into oil.
  10. Deep fry till golden browned.
  11. Drain in tissue paper.Repeat the process until the entire dough finishes.
  12. Cool down then store in an airtight container.

NOTE

  1. You can use any press of your choice.
  2. Homemade wheat flour can also be used.
  3. The dough should be nonsticky, the texture of flour should be same like rice flour after steaming.
  4. If you are comfortable and can handle the heat, you can press the murukku directly in oil.
  5. You can even add 2-3 murukkus at a time while frying.
  6. You can replace cumin seeds with white sesame seeds. You can use black sesame seeds too.
  7. Cook in low medium flame and regulate heat as and when it goes high / low.

Instant Roasted Gram(Porikadalai) Murukku Recipe

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INGREDIENTS

  1. Rice Flour / Readymade Idiyappam Flour – 1 cup
  2. Split Roasted Gram(Pottukadalai) – 3 tbsp
  3. Butter – 1/2 tbsp
  4. Jeera/cumin seeds – 1 tsp
  5. Salt – to taste
  6. Oil – to deep fry
  7. Water – as required

PROCEDURE

  1. In a mixer grinder, add the roasted gram.
  2. Grind it into a fine powder.
  3. In a mixing bowl, sieve the rice flour and powdered roasted gram.
  4. Now, add butter, jeera and salt to it.
  5. Mix it well with once .
  6. Add hot water little by little to it. Mix it with a ladle.
  7. Boil water when it starts to boil switch off.
  8. Once it is combined well use your hands to gather to form a soft dough.
  9. Take your murukku mould and fit in the star shaped disc.I used my single star shaped disc, you can use multi star press too.
  10. Grease the murukku press with little oil and fill it up with the dough.
  11. Now slowly press directly into oil or on a laddle .
  12. Heat oil in a kadai.
  13. Drop a small pinch of dough to check if the oil temperature is right…when the dough immediately raises to the top with a sizzle then your oil is ready.
  14. Carefully drop the murukku into the oil and fry till golden brown.
  15. Drain the excess oil on a tissue paper.
  16. Cool down in an store in an airtight container.

NOTE

  1. You can either use homemade rice flour or readymade idiyappam flour.You dont need to roast the idiyappam flour for this murukku.
  2. Sieving both the flours is optional but I recommend doing it as it ensure even mixing.
  3. You can replace jeera with sesame seeds.
  4. If you prefer spicy murukku then use 1/2 tsp red chilli powder or grind 3 pearls garlic with 2 red chillies for flavoured murukku.
  5. You can even use thenkuzhal press for this murukku.You can make concentric circles or make irregular shapes.
  6. Adding more butter will make the murukku crumble and you will not get continuous swirls while pressing it will break in between.
  7. When you press and if its too tight to press then your dough is very tight in consistency so drizzle little water and knead to get the desired consistency. And when you press if you dont get a long continuous line and if it tends to break then butter is more so dont panic – just little rice flour, water and knead it again.

Easy Maida Murukku Recipe – Festive Special

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INGREDIENTS

  1. Maida – 1 1/2 cups
  2. Butter – 2 tsp
  3. Cumin seeds – 1/2 tsp 
  4. Hot Water (hand bearable not too hot) – as required for the dough
  5. Salt – to taste
  6. Oil – as required to deep fry

PROCEDURE

  1. In an idli handa, steam cook the maida for 10 minutes.
  2. Cool down and break the lumps formed and spread it on a plate and leave it to cool down for 2hrs or until it is completely dry.
  3. Then sieve it and collect it in a bowl. You can even grind the coarse flour remaining and then sieve it again(I didn’t grind it as most of them were sieved fine).
  4. In a mixing bowl, add maida, butter, cumin seeds and required salt.
  5. Mix it once.
  6. Then add hot water and combine to form a smooth dough.
  7. Then divide them equal portions and set aside.
  8. Grease the murukku press with oil, butter or ghee.
  9. Fill  3/4th of the murukku press with the dough. Then press it circular to form a pattern.
  10. Grease a ladle. Press the murukku on the ladle
  11. Heat oil in a kadai (as required for the murukku to immerse fully)
  12. Carefully drop the murukku from the ladle.
  13. Cook the murukku on both sides till the sound ceases and they turn golden brown in color(Fry it in medium low flame.).
  14. Drain in tissue paper and allow it to cool.
  15. You can store it in an airtight container for weeks and enjoy it.

NOTE

  1. You can also add a tsp of red chili powder if you prefer a spicy version.
  2. If you are planning to make in large batches then cover the remaining dough with a wet cloth until use else it will get dried up soon.
  3. If you are finding it difficult to break the lumps with your hands then you can give a pulse in a mixer grinder to break it but make sure to cool down and dry completely before you run it in the mixer grinder.
  4. If you are not able to get the pattern correctly just press it like we do for thenkuzhal murukku.
  5. Once the oil is heated up, lower the flame and fry the murukkus in medium low. After few batches, top up with more oil as it tends absorb quickly.
  6. I always press it in a ladle then drop as its easy to manage also the shape and pattern will be maintained. Pressing directly in oil is a little risky as we should able to bear the heat.
  7. I used cumin sesame seeds, you can use black or white sesame seeds also.