Pesala Murukulu/Whole Moong dal Murukulu "very crispy"

Ingredients

Moong dal(pesara pappu)- 1 cup

Rice flour - 2 cups

Ajwain(vaamu) - 2 spoons

Red chilli powder

Ghee- 2 spoons

Salt
Oil for deep frying

Procedure

1. Boil 1 cup of moon dal in a pressure cooker upto 3-4 whisels and switch of the stove.if you are using whole moong dal it may take more whisels.let it cool down.

2. Mash the dal with a blender into a paste.To that paste add rice flour,salt,red chilli powder,ajwain(vaamu) and ghee.and prepare a dough.

3. Put that paste in a murukulu maker and make roundells like this and deep fry it.

4. After deep frying take them into a paper towel.

5. Finally store them in a air tight container.

Your murukulu are ready to serve with hot tea or cofee......

• you can add green chillies instead of red chilli powder in the recipe when you are boiling and mashing the dal.you can do along with it.according to your taste.
• if you are not able to make roundells directly in the pan you can do it seperately on the sheet and can transfer it in a pan.

Thanq for watching my Blog.Any comments or Feedback are appreciated.:)
This is an entry for the event "Flavours of South India"conducting by Nayna

Cabbage Chutney "alternative 2 Coconut Chutney"

Hi!wants eat dosa with your favorite coconut chutney without using coconut..??here is the wonderful recipe that was learned from my mom making coconut chutney for any tiffins with cabbage.Beleive me you will not  know much difference between two.You can prepare this for the people who dont like  cabbage also..:)They think that is coconut chutney only by look and feel.Try it...!Here is the recipe...

Ingrediants

cabbage(sliced) -1 cup

dhaniya - 1spoon

cumin seeds - 1spoon

garlic - 2 pods

green chillies

tamarind

salt

For tempering

curry leaves

urad dal

mustard seeds

bengal gram

Procedure

1. wash the cabbage and cut into pieces.

2. Take a pan add 2 spoons oil after heating add garlic pods,green chillies.saute them for a minute and then add dhaniya(corrainder seeds),cumin seeds,cabbage pieces,tamarind very little and salt.fry it for a while and switch of the stove and let it cool.

3. After cooling blend the mixture finely but not adding any water.if it is very tight you can add very little water.

4. Finally tempering add 2 spoons of oil ina a pan after heating bengal gram,urad dal,mustard seeds and curry leaves.Add the tempering to the paste.

Your tasty and nutritous chutney is ready to serve with any kind of dosas.

• Always use inner part(white colour) of the cabbage i mean the part not the very outer one(green colour)
• so,i always do with left over cabbage piece.
• it is a very good alternative to coconut chutney.

This is an entry for the event "Roti Pachadi/Chutney" conducting by Sravani.