College admissions......That time of the year when you are fretting over the cut-offs, different academic streams, different cities and very tense.... as first off your child is leaving you and second you are never really sure if the choice you made is right!
Bangalore had Mount Carmel College...
So, we went to Bangalore. There we stayed at my husband's cousin's house and his amazing family made sure that we were very comfortable.
Inspite of us flitting in and out of their house at odd hours, Kavita was always smiling and serving us hot meals. She knows that a full tummy always makes decision-making easier!
One evening after a particularly heavy session of Paying Guest accomodation search, we landed up at their house exhausted. She served us tea and this crunchy tasty snack. We had one bowl and slowly the whole 'dabba' / storage vessel was brought forth!
You should also try this crunchy evening snack. And I think you MUST make it in large quantity.
It is great 'make ahead' snack and it can be stored for long...like butter murukku, cheedai and thattai.
Recipe source : Mrs. Kavita Raj
Ingredients:
Rice flour - 4 parts
(either make at home with recipe below or use 'appam' flour available in the market)
Urad dal flour - 1 part
Pottu Kadala flour - 1/4 part
Til seeds / pepper / jeera powder - 1/8 part
Butter - 1/4 part
Salt to taste
Oil for deep frying
Method for preparing rice flour:
Wash and soak the rice in water for 10 minutes.
Spread the drained rice on a clean white cotton towel and place under the fan for 10 minutes.
Powder well and sieve through the smallest hole of your arippai / chalni.
Powder and keep sieving until all the rice gets used up.
Throw away the non-fine particles.
Heat a heavy bottomed vessel and add the flour to this.
Stir for 2 minutes and turn off flame.
Keep stirring till the vessel reaches room temperature.
Measure 4 cups of rice flour for this recipe.
Method to make Pottu kadala flour:
(image source : google images)
Dry roast the pottu kadala in a heavy bottomed vessel on a low flame till it gets heated through , but does not lose colour.
Cool, powder and sieve.
Use 1/4 cup of this in this recipe.
Method to make Urad Dal Flour:
Dry fry the urad dal on a VERY low flame till good smell comes and dal starts turning golden brown.
Turn of flame and continue stirring till vessel cools.
Cool the dal and powder.
Sieve well, using the same sieve as the one used to sieve the rice flour.
Use 1 cup for this recipe.
Method:
Mix together the dry ingredients and add in the butter.Mix till it gets well incorporated.
Add enough water to make a smooth dough.
Keep the oil for frying on a medium heat.
Use a press and make desired shape with the dough and drop directly into the hot oil.
Fry until golden brown.
Remove from oil using a slotted spoon.
Cool to nearly room temperature and store in an air tight container.
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