May the divine light of diwali
spread into your Life
peace, prosperity, happiness
and good health.
Wishing my readers and my blogger buddies a happy and safe diwali.
Every year even many miles separate us from India, we still manage ourselves to celebrate this beautiful diwali festival with our friends and relative, but unfortunately this time its a working day and so its quite dull here. Wish very soon Diwali will be considered as a important festival and i want the french government to declare its a government holiday, i know it will happens only in my dream.Also am very happy to say that this post is my 2,250th post,thanks to each and every readers for making this, nothing is possible without all your encouraging words.
Coming to this barley murukku, this time i just prepared this murukku along with garlic moongdal murukku, check out my guest post at Swasthi's Blog. I never thought that barley flour will works wonder for making these crispy beauties,since its my first time to make savouries with homemade barley flour, i wasnt that much sure about the final result. But for my surprise, they turned out simply mindblowing.For making barley flour yourself at home, just roast a cup of pearl barley, grind it once its get cool with a mixer and sieve it to get the barley rava and barley flour, conserve them in air tight box for further use. No need to search in your Indian stores for barley flour, i'll advice to make yourselves this kind of flours at home itself with minimum efforts.Sending to my own event CWS-Barley guest hosted by Roshni.
2cups Rice flour
1cup Barley flour
1/2cup Roasted gram flour/Pottukadala maavu
1tbsp Butter(room temperature)
1tbsp Cumin seeds
1/4tsp Asafoetida powder
1/4tsp Ajwain seeds (crushed)
Oil for deep frying
Salt
Take the rice flour,barley flour,roasted gram flour,butter,cumin seeds,asafoetida powder,salt and ajwain seeds in a large bowl.
Gradually add the water and knead everything as a soft and stiff dough.
Heat the oil for deepfrying in a kadai.
Take a murukku press with star nozzle,pinch a small portion of the dough,drop it into the press and squeeze out as round shaped murukku in a greased flat plate.
Once the oil is hot, add the squeezed murukku.
Fry on both sides until its golden brown drain the excess of oil with paper towel.
Repeat the same process until the dough gets finished.
Fry the murukkus in small batches.
Arrange in an air tight containers and enjoy.
spread into your Life
peace, prosperity, happiness
and good health.
Wishing my readers and my blogger buddies a happy and safe diwali.
Every year even many miles separate us from India, we still manage ourselves to celebrate this beautiful diwali festival with our friends and relative, but unfortunately this time its a working day and so its quite dull here. Wish very soon Diwali will be considered as a important festival and i want the french government to declare its a government holiday, i know it will happens only in my dream.Also am very happy to say that this post is my 2,250th post,thanks to each and every readers for making this, nothing is possible without all your encouraging words.
Coming to this barley murukku, this time i just prepared this murukku along with garlic moongdal murukku, check out my guest post at Swasthi's Blog. I never thought that barley flour will works wonder for making these crispy beauties,since its my first time to make savouries with homemade barley flour, i wasnt that much sure about the final result. But for my surprise, they turned out simply mindblowing.For making barley flour yourself at home, just roast a cup of pearl barley, grind it once its get cool with a mixer and sieve it to get the barley rava and barley flour, conserve them in air tight box for further use. No need to search in your Indian stores for barley flour, i'll advice to make yourselves this kind of flours at home itself with minimum efforts.Sending to my own event CWS-Barley guest hosted by Roshni.
2cups Rice flour
1cup Barley flour
1/2cup Roasted gram flour/Pottukadala maavu
1tbsp Butter(room temperature)
1tbsp Cumin seeds
1/4tsp Asafoetida powder
1/4tsp Ajwain seeds (crushed)
Oil for deep frying
Salt
Take the rice flour,barley flour,roasted gram flour,butter,cumin seeds,asafoetida powder,salt and ajwain seeds in a large bowl.
Gradually add the water and knead everything as a soft and stiff dough.
Heat the oil for deepfrying in a kadai.
Take a murukku press with star nozzle,pinch a small portion of the dough,drop it into the press and squeeze out as round shaped murukku in a greased flat plate.
Once the oil is hot, add the squeezed murukku.
Fry on both sides until its golden brown drain the excess of oil with paper towel.
Repeat the same process until the dough gets finished.
Fry the murukkus in small batches.
Arrange in an air tight containers and enjoy.
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