Showing posts with label uppu. Show all posts
Showing posts with label uppu. Show all posts
Cornmeal Uppu Seedai
Friday, April 25, 2014
Krishna Jayanthi is around the corner, am sure many of us will be planning many sweets and savouries for the celebration. I love this festival very much and missing the fun we usually go through during festivals in India. But however ill try to celebrate these festivals in simple way coz most of the time its working day here.If you want to try out different crispy uppu seedais for Krishna Jayanthi celebration, you have to give a trial to this crunchy munchy cornmeal uppu seedai..Usually we used to make seedais with rice flour and urad dal, here in this savoury seedai you can very well skip the urad dal completely and cornmeal will give a fabulous crunchy texture to this seedais, definitely an incredible twist to our usual seedais.
Take care not to fry the rolled balls immediately,leave them for half an hour in room temperature and fry them in hot oil, your seedais wont explose and they will definitely turn super crispy.You need loads of patience for making this tiny crispy beauties to get a better final result.Eventhough am trying this uppu seedai for the first time, i loved seriously the crunchiness of this cute balls and we couldnt stop munching them.Sending to my own event CWS-Cumin Seeds guest host by Shri of Tiffin Carrier Antic/ques
1+1/2cups Rice flour
1/2cup Roasted cornmeal
2tbsp Butter
2pinch Asafoetida powder
1tsp Sesame seeds
1/2tsp Cumin seeds
Salt
Oil for deepfrying
Take the rice flour,roasted cornmeal,asafoetida powder,salt,butter in a bowl, mix everything well with a fingers until they turns crumble like texture.
Add the sesame seeds,cumin seeds,give a mix.
Now slowly sprinkle water and turn as a soft and stiff dough.
Keep aside for half an hour..
Roll out tiny balls from the dough (if your dough is pect,you doesnt even need oil for rolling)..
Arrange the rolled tiny balls over a paper towel and keep aside for half an hour before frying..
Heat oil for deepfrying, drop gently enough balls.
Fry in medium flame until they turns golden brown,fry them in small batches..
Drain the excess of oil in a paper towel.
Arrange in an air tightened box and enjoy..
Take care not to fry the rolled balls immediately,leave them for half an hour in room temperature and fry them in hot oil, your seedais wont explose and they will definitely turn super crispy.You need loads of patience for making this tiny crispy beauties to get a better final result.Eventhough am trying this uppu seedai for the first time, i loved seriously the crunchiness of this cute balls and we couldnt stop munching them.Sending to my own event CWS-Cumin Seeds guest host by Shri of Tiffin Carrier Antic/ques
1+1/2cups Rice flour
1/2cup Roasted cornmeal
2tbsp Butter
2pinch Asafoetida powder
1tsp Sesame seeds
1/2tsp Cumin seeds
Salt
Oil for deepfrying
Take the rice flour,roasted cornmeal,asafoetida powder,salt,butter in a bowl, mix everything well with a fingers until they turns crumble like texture.
Add the sesame seeds,cumin seeds,give a mix.
Now slowly sprinkle water and turn as a soft and stiff dough.
Keep aside for half an hour..
Roll out tiny balls from the dough (if your dough is pect,you doesnt even need oil for rolling)..
Arrange the rolled tiny balls over a paper towel and keep aside for half an hour before frying..
Heat oil for deepfrying, drop gently enough balls.
Fry in medium flame until they turns golden brown,fry them in small batches..
Drain the excess of oil in a paper towel.
Arrange in an air tightened box and enjoy..
Steamed Onion Chickpeas Savoury Balls Vengaya Kondakadalai Uppu Kozhukattai
Saturday, January 25, 2014
Hope you all had a fabulous ganesh chathurthi celebrations, mine went well and we had a fantastic feast yesterday with our favourite foods. Coming to this yummy savoury balls, i prepared them quickly before yesterdays pooja, as i want something savoury for prasadams. This uppu kozhukattais take hardly less than half an hour to get ready and they tastes super delicious. Onions and chickpeas gives a wonderful flavour and taste to this easy breezy kozhukattais.With Ragi Paal Kozhukattais,Red Rice Ammini Kozhukattais and this onion chickpeas savoury balls we celebrated our favourite god Ganeshas birthday yesterday and enjoyed this healthy foods thoroughly..Sending to my own event Healthy Dish-Steamed Foods guest hosted by Jaleela of Cookbookjaleela,my own event CWS-Chickpeas guest hosted by Kavi of Foodmania and to Pritis Festive Food Ganesh Chaturthi.
1cup Rice flour
2cups Water
1no Onions (large and chopped)
1/2cup Chickpeas (cooked & mashed slightly)
2tbsp Grated coconut
1/2tsp Mustard seeds
1/2tsp Urad dal
1/2tsp Channadal
2nos Dry red chillies (broken)
1/4tsp Asafoetida powder
Oil
Salt
Few curry leaves
Heat enough oil, let splutters the mustard seeds,urad dal,channadal, add the broken red chillues,asafoetida powder and curry leaves, fry until the chillies turns brown.
Now add the chopped onions, saute until they turns transculent, add immediately the water, grated coconut and bring everything to boil.
Once the water starts boiling, add the mashed chickpeas,cook for few more seconds.
Add the rice flour to the cooking water and put the flame in simmer,stir well until the rice flour gets well cooked and turn as a thick dough.
Keep aside and let them cool completely.
Knead the cooked spiced rice flour dough and make medium sized balls out of it.
Steam cook for 10-15minutes and enjoy warm.
1cup Rice flour
2cups Water
1no Onions (large and chopped)
1/2cup Chickpeas (cooked & mashed slightly)
2tbsp Grated coconut
1/2tsp Mustard seeds
1/2tsp Urad dal
1/2tsp Channadal
2nos Dry red chillies (broken)
1/4tsp Asafoetida powder
Oil
Salt
Few curry leaves
Heat enough oil, let splutters the mustard seeds,urad dal,channadal, add the broken red chillues,asafoetida powder and curry leaves, fry until the chillies turns brown.
Now add the chopped onions, saute until they turns transculent, add immediately the water, grated coconut and bring everything to boil.
Once the water starts boiling, add the mashed chickpeas,cook for few more seconds.
Add the rice flour to the cooking water and put the flame in simmer,stir well until the rice flour gets well cooked and turn as a thick dough.
Keep aside and let them cool completely.
Knead the cooked spiced rice flour dough and make medium sized balls out of it.
Steam cook for 10-15minutes and enjoy warm.
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