This crunchy snack is the perfect harbinger of the festival of lights
Parboiled rice – 1 kg (wash and dry the rice for two days and then grind it)
Toor daal- 50 gm
Bengal gram – 50 gm
Green gram – 50 gm
Black gram – 50 gm
Roasted Bengal gram- 50 gm
Anise seeds– 1 tbsp
Red chillies – 10
Salt – as needed
Water – as needed for texture
Garlic paste- 1 ½ tbsp
Oil to fry
- Lightly dry roast toor daal, Bengal gram, black gram and green gram separately. Later mix all together and keep aside.
- Add the ground parboiled rice to this mixture.
- To this add roasted Bengal gram, anise seeds and red chillies and grind them all together.
- Once the flour loses the heat, sieve it. Add required salt.
- Pour adequate quantity of water till right consistency is reached. Make dough of the mixture and add the garlic paste for flavour.
- Place the dough in the murukku maker with the long slit disc and press the dough directly into boiling oil.
- Take the pakodas from the oil and serve hot.
This authentic Tamil sweet dish is said to usher in sugary beginnings
Raw rice- 1 kg
Jaggery- 1 kg
Dry ginger powder (sukku) – 1 tbsp
Cardamom powder – 1 tsp
Pinch of salt
Oil to fry
- Wash and soak the raw rice for two hours. Later, drain the water and dry grind the rice in a mixer till it is not too coarse.
- Grate the jaggery and add just the right amount of water for it to soak. Bring it to boil and switch off once it reaches the hard ball stage.
- To the ground rice add dry ginger powder, cardamom powder and a pinch of salt.
- Then add this mixture to the jaggery syrup and mix and keep aside for a week to allow the mixture to ferment.
- Take the dough and knead again. Divide equally and make balls.
- Heat oil in a pan; once the oil is heated, reduce the flame to medium.
- Grease a banana leaf or a plastic cover with ghee and flatten the ball with your hands.
- Take the flattened dough in your hands from the leaf and gently slip it into the oil. Fry both sides till it turns a nice brown colour.
- Remove from oil and press the adhirasam with a ladle to drain excess oil. Serve hot.