Saturday, September 21, 2019

Halasinakayi Bele(Jackfruit Seeds) Murku

2.5 cups ground Jackfruit seeds / Halasinakayi Bele
3 cups Rice Flour
3 cups ground Rice Batter (Preferred: Sona Masuri)
2 cups Roasted Black Gram powder
1 cup Dalia Split / Putani powder
1/2 - 3/4 cup Butter
1/4 tsp Asafoetida powder or small grape sized Asafoetida
1 tsp Red Chilly powder
4 - 5 Red Chillies
12 - 15 strands of Curry Leaves
1/4 inch sized Ginger
1.5 tsp Sesame seeds
1/2 tsp Cumin seeds
Salt to taste

Remove the outer thin cover of jackfruit seeds and put them in hot water for about 5-10 mins. Remove the thin brown coloured outer cover as shown in the picture below.

Put this in a pressure cooker, add little amount of salt, water and cook them well(3-4 whistles).
Put this in a mixer, add curry leaves, red chillies, ginger and grind them into smooth paste by adding little amount of water.

Dry roast the black gram seeds in a microwave or stove until it turns light golden in colour or it gives nice aroma by without adding any oil. Once it is cooled to room temperature, put the dry roasted black gram seeds, dalia split separately in a mixer and grind them into smooth powder as shown in the picture below.

Put rice batter, rice flour, asafoetida powder, salt, sesame seeds, cumin seeds, chilly powder, butter in a bowl. Add around 1.5 - 2 cups of water and mix them well. The consistency of the batter should be like thick milkshake. Add ground jackfruit seeds and mix them well.

Add roasted black gram and dalia split powder and mix them well. (Don't make the dough too thin.)

Keep oil in a thick bottomed vessel and heat. Put the Chakkuli/Murku disk in the Chakkuli Maker fill the prepared dough and press the Murku directly to the vessel containing hot oil.

Fry it in medium flame until it turns golden in color. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Saturday, August 3, 2019

Cabbage Soppina(Leaves) Rotti

1 cup White Rice
1.5 cups cooked Boiled Rice
5 cups finely chopped Tender Cabbage Leaves
1 - 1.5 cups grated Coconut
2 cups Rice flour
2 - 3 Red Chillies
3/4 tsp Coriander seeds
1/4 tsp Cumin seeds
Grape sized Tamarind
Lemon sized Jaggery
3/4 -1 tsp Sambar powder
Big pinch of Asafoetida
1/2 tsp Turmeric powder
8 - 10 strands Curry leaves
2 - 3 medium sized Onion
Salt to taste
Banana leaves / Aluminium foil / Wax Paper


Soak white rice in water for about 5-6 hrs. Grind soaked rice along with grated coconut, cooked rice, salt, curry leaves and red chillies, sambar powder, jaggery, tamarind, turmeric powder, asafoetida into smooth thick dough. (Add water if required).

Chop the onions and cabbage leaves into small pieces as shown in the picture below. Add them to the dough. Add rice flour.

Mix it well and keep aside.

Take one banana leaf/ aluminium foil (For aluminium foil: put 1 tsp of oil and spread it over the foil). Take handful of dough and spread it over the banana leaf evenly as shown in the picture below.

Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.Remove the banana leaf and spread 1-2 tsp ghee/oil over the Rotti and cook other side of the Rotti for about 1-2 min in medium/low flame.

Serve hot along with any kind of Sambar or Chutney. The above mentioned ingredients will serve around 15-18 Rottis.