Putani Hudi Murku

Ingredients:

1/2 cup Dalia split powder / Putani hudi

1 1/2 cup Rice flour / Akki hudi

1-2 tsp Chilly powder

1/2 tsp Ajwain seeds / Oma

Pinch of Asafotida powder

Salt to taste

Oil

Recipe:

Put dalia split powder, rice flour, salt, chilly powder, asafotida, ajwain and 2-3 tsp hot oil in a vessel. Mix them well by adding sufficient amount of water. (Don't make the dough too thin.)

Keep oil in a thick bottommed vessel and heat it. Fill the Chakkuli maker(The disc with 3 holes in it.) with this dough and press the murku directly to the vessel containing hot oil. Fry 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.

Majjige Paddu/ Majjige Suttavu

Ingredients:

2 cups White Rice

1/4 cup Blackgram seeds

4-5 Green Chillies

1/4 inch sized Ginger

15-20 Curry leaves

2 cups fresh Buttermilk/Curd

Salt to taste

Oil/Ghee

Recipe:

Soak rice, blackgram seeds together in water for about 6-7 hrs. Wash the soaked ingredients 2-3 times and keep it aside.

Grind soaked ingredients, green chillies, curry leaves and ginger into smooth thick batter by adding little amount of water. Keep it in warm place for fermentation for about 10-12 hrs. Add salt, buttermilk/curd and mix them well. Consistancy of the batter should be like that of milkshake.

Heat the Tava(Tava with depressions). Add little bit of ghee/oil on each depression. Pour the batter into each depression as shown in the picture below. Add little bit of ghee/oil on each paddu.

Cook it for about 3-4 mins by covering a lid in medium flame.

Cook other side of the paddu as well.

Serve hot along with any kind of sambar or chutney. The above mentioned ingredients will serve 8-10 plates of majjige paddus.