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Monday, April 6, 2009

Sweet Tukkudi / Shankarapole

1 cup All purpose flour/Plain flour/Maida hudi
1/4 cup Wheat flour/Godhi hudi
1 - 2 tsp Rice flour
1/2 tsp Sesame seeds / Ellu (White Sesame seeds preferred)
3 - 4 tsp Sugar
1/2 tsp Chilly Powder
Salt to taste

Put sugar, salt, chilly powder in a vessel. Add little amount of water and mix well. Add rice flour, all purpose flour, wheat flour. Put 2-3 tsp oil in a pan and heat it. Pour this heated oil to the flour and mix well. Knead the dough by adding sufficient amount of water.
Take little amount of dough and make a round ball. Roll the ball like chapathi as shown in the picture below by using sufficient amount of rice flour. (Don't make the chapathi too thin.)
Cut the rolled chapathi into medium sized diamond shaped pieces. Separate each pieces and place it in a plate.

Keep oil in a thick bottomed vessel and heat it. Put thukkudi pieces in oil and deep fry until it turns golden in color.

When they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Huruli Usli / Horse Gram Usli


1 cup Horse gram seeds / Huruli / Kudu

1 small Onion

1-2 Green Chillies

3-4 strands of Coriander leaves

Salt to taste

1/2 - 1 tsp Jaggary powder

1/4 - 1/2 tsp Tamarind water.

3-4 tsp grated Coconut

4-5 Curry leaves

1/2 tsp Mustard seeds

1 tsp Black gram seeds

2-3 tsp Oil


Soak horse gram seeds in water for about 8-10 hrs. Wash it properly and tie it in a clean cotton cloth or kitchen paper towel for about 4-5 hrs.
Cook sprouted horse gram seeds by adding salt, and sufficient amount of water in a pressure cooker.(5-6 whistles). Once the pressure goes off, drain the extra water content if exists. Put it in a mixer and crush it little bit as shown in the picture below.
Chop onion into medium sized thin pieces. Chop coriander leaves into small pieces. Cut green chilly into medium sized pieces as shown in the picture below.
Add mustard seeds, black gram seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add curry leaves, chopped green chillies and onion. Fry them for around 4-5 minutes, until onion turns golden in color. Add crushed horse gram seeds, jaggary, salt, tamarind water and mix well. Keep the usli in medium flame for about 2-3 minutes.
Add grated coconut and mix well. Garnish with chopped coriander leaves and serve hot.