Mangalooru Bonda

This is a left over..makeover recipe. If you are on diet. do not read further. 
But its okie to indulge a bit on this spicy bonda once in a while.
The main ingredient in this is sour butter milk. Which get accumulated in our houses pretty often. 


Things we need


Thick Sour yogurt - 3/4 cup
Maida / all Purpose flour  - 1 cup
Rice flour - 1/4 cup
Rava (optional) for lil extra crispiness- 2 tbs
Green chillies - 3 chopped  
Cilantro / Coriander leaves - chopped
Baking soda - a small pinch
Salt


(the green chillies and coriander can be ground to a paste and added too)


Mix all the ingredients into a thick paste. The batter should be thick. The more watery it is, the more oil, it would absorb. 


Heat Oil in a kadai or a wok,  when hot, make small lemon sized balls with the batter and fry them until golden brown. Serve hot with coconut chutney or tomato ketchup.


Chopped onions added to the batter will add flavor too.

Murukku/Chakkili

This is a very popular snack of south India. It can be made quite easily.

Things we need


Rice Flour - 1 cup
Urad flour - 1/4 cup ( Roast the urad dal and grind them to a fine powder.)
Unsalted Butter - 2 tbs
Hing - a Pinch
Sesame seeds 1 tbs
Warm Water - 2 cups (to knead the dough)
Salt
Red Chili powder - 2 tbs
Curry leaves
Oil to fry

In a mixing bowl, melt the butter, add salt, hing, sesame seeds, red chili powder and mix well. Then add the the rice flour and the urad dal flour. Add warm water and knead in into a dough like the one prepared for chapatti.In a wok, heat the oil. Take a small amount of the dough into the murukku maker and when the oil is hot you can just make small rounds on the oil carefully. Or you can just do it on the spatula and then add it t the oil. Fry until golden brown. Once all the murukkus are done, fry the curry leaves and add in the box where murukkus are stored. Allow it to cool and store in an air tight container.

Do not close the box immediately after making the murukkus, as they would sweat and not be crispy.