Chettinad Recipes

Ingredients:-
Raw rice – 2 kg
Black gram dhal – 600 gms
Refined oil and ghee – 100 gms
Salt – 100 gms

Method:-
Soak the raw rice for 2 hours, drain, send it to mail and get it powdered, or pound it at home. Sieve the ground powder well.
Roast black gram dhal till golden brown in colour.
Grind the roasted black gram dhal to a fine powder and sieve it well. Melt the salt in half cup water and keep aside.
Mix the rice and dhal powder using the salt water and mix to a thick consistency.
Heat ghee or oil in a shallow big frying pan.
Put the dough into a Then Kuzhal press and press it down straight into the hot oil into overlapping small rounds.
Fry till done. Remove, cool and store.

Ingredients:-
Raw rice – 2 kg
Black gram dhal – 400 gms
Refined oil and ghee – To fry
Salt – 100 gms

Method:-
Soak raw rice for 2 hours, drain and pound it well.
Sieve the pounded rice powder.
Roast the black gram dhal till golden brown in colour
Grind the roasted black gram dhal to a fine powder and sieve it.
Melt the salt in half cup of water and keep aside.
Mix both the rice and dhal powder using the salt water.
Mix to a thick consistency.
Make the murukku by hand on a plastic sheet and fry it in ghee or oil.
If you cannot make the murukku by hand, pass the dough through murukku press on to plastic sheet making rounds.
Then fry in ghee or hot oil.

Ingredients:-
Raw rice – 2 kg
Urad Dal – 400 gms
Oil – To fry
Salt – To Taste

Method:-
Roast urad dhal
Add to raw rice, grind adding water and salt to taste.
The consistency of the dough should be good enough to press, through the murukku press.
Fill the dough in to the murukku press and press down into hot oil and deep fry.