Deepavali /Diwali (festival of lights) is on the air. In two days it will arrive and everybody celebrating with lot of enthusiasm. From my little kitchen also I try to make some of the dishes which mom used to make us for Deepavali.
Here is the recipe
One year ago: Yard long beans and carrot stir fry
Print recipe from here
What you need
Besan/ Chickpea flour: 2 cup
Rice flour – 1/2 cup
Salt: 1 ½ teaspoon or to taste
Ghee/clarified butter: 2 tablespoon
Ground Ajwain/ Carom seeds – 1/2 tablespoon
Red chili powder: 1/2tsp
Water: ¾ cup
Asafetodia: ¼ teaspoon
Canola oil: 4 cup ( For frying)
How I made
In a coffee grinder grind two teaspoon of ajwain/carom/caraway seeds it will yield 2 tablespoon powder.
In a bowl, mix besan, rice flour, ajwain, salt, Red Chili powder, ghee and asafetodia. Slowly add water to the mixture and make soft dough. It will be sticky and soft.
Heat a pan with oil in a thick bottom pan, when it becomes very hot around 365 F, simmer the flame. Take two tablespoon of dough into Murruku presser lined with thin holes and press and directly press over hot oil in a circular movement for about 3 -4 circles.
Cook over medium flame and turn over to ensure both sides are cooked to golden color. It took about 7 minutes. Remove them with a slotted spoon and drain it into a kitchen towel to remove excess oil.
Enjoy as Omapodi or add it in Mixture or in chaat.
Preparation time: 35 minutes
Yield: 5 rounds ( about 10-12 serving)
Verdict: Crispy, Yummy
Will you make it again: Making more often
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.