Chakkuli

Chakkuli or muruku, is a savory fried item and you can munch this any time of the day. Chakkulis are prepared in many ways. Here is a Crispy Chakkuli which you can prepare using, Rice flour and roasted channa. (Hurikadale or Pottu kadaleaaaa). Chakkuli is all time favorite for all group. Hurikadale is also known as putana, pottu kadale or pappulu.

Ingredients:
Rice flour: 4 Cups.
Hurikadale : 1 Cup
Butter : 1 Table spoon
Chilly Powder : 1/2 Tea spoon
Salt : to taste
Water : Required
Jeera or Sessame seeds : 1 Table spoon
Oil : To fry : 2 to 3 Cups

Method : 
1. Keep a pan on the fire and heat. Dry roast rice flour for 3 to 4 minutes and remove from the pan and leave it for cooling.
2. Powder Hurikadale (roasted chenna) in a dry grinder and keep it aside.
3. Take a big bowl and put the cooled rice flour, ground roasted chenna powder, salt, butter, sesame seeds chilly powder and mix it well.
4. Now add water little by little to the flour mixture and prepare thick dough. ( Pooris consistency ).
5. Divide the dough into small balls and insert the ball to chakkuli mould and press the chukkli mould and prepare chakkuli on a plate .
6. Keep a frying pan on the fire and heat. When the oil heats put prepared chakkuli one by one in the hot oil and fry them on medium heat.

7. Let the chakkuli fry on both sides and remove from the frying pan. Put it on the kitchen towel (tissue) so that the tissure obserbs extra oil from the dhakkuli.
8. Repeat the same with the remaining dough.
Serve chakkulis with hot coffee or tea or with any cool drinks and enjoy.

Note: The Rice flour should be fresh and nicely ground. Dry grind hurikadale (roasted chenna) into nice powder. Use a tablespoon full of butter. Cooking oil can be heated and used instead of butter. Remember the butter taste better and oil.
Must be carefull while frying chakkulis. Or it turns black. Some time it spurts out because of sesame seeds and it might cause burnt.
Time : 45 minutes to 1 hour.
25 to 30 chakkulis can be prepared.

Sabbassige-Soppu (Dil-Leaves) spicy Dosa

Dil leaves are known as Sabbassige Soppu in Kannada, Saada Kuppi somapa in Tamil, Chata Kuppa in Malayalam, Sova Kura in Telugu and Savaa in Hindi. They are said to be the heathiest leaves. Dill contains low calories with no cholesterol. This leaf contain essential fibers which are helpful in controlling the levels of blood cholesterol. Dill is also a great source of essential minerals, such as potassium, copper,,manganese.calcium, magnesium and iron.Not only the above said qualities of the leaf it contain still a lot of benefits.
Here I have tried Dil leaves with spices which we normally use for Patrode (Dakshina Kannada special). I mixed rice flour with the ground Masala and prepared Dosas. The result was super excellent and I love to share with you all. So that you also try and enjoy preparing this dosa.I am sure all age group will definitely love this Dosa.
Dil leaves Spicy Dosa can be eaten for breakfast or as evening snack or for dinner too.
Ingredients: 
Sabbassige Soppu (Dil Leaves): 2 Bundles
Rice flour : 2 cups
Coconut (fresh and grated) : 1/2 Cup
Coriander leaves: 3 Table spoons
Jeera : 1 Tea spoon
Red chilly : 6 to 8
Turmeric Powder:  a pinch
Tamarind Pulp : 1 Table spoon
Jaggery : 2 to 3 Table spoons
Salt : to taste
Oil: 5 to 6 Table spoons

Method :
1. Wash and cut Sabbassige soppu into thin pieces and keep it aside.
2  Grate coconut, soak tamarind in hot water and squeeze out the pulp.
3. Mix all the spices (coriander seeds, jeera, red chilly and tamarind pulp) and grind with coconut with little water till paste.
4. Add jaggery and salt to the dough and remove from the jar.
5. Put ground spices in a big bowl and add rice flour  (Fresh and smooth flour) and mix it well.
6. Now add cut Sabbassige Soppu to the dough and mix it well. Let it be like idly consistency.
7. Keep a pan on the fire and heat.
8. Sprinkle oil around the pan and take a spoon and spread it on the dosa pan.
9. Add 1/2 tea spoon of oil on the top and cook on medium flame for a minute.
10. Turn the other side and cook for 10 seconds.
Serve hot Sabbassige Soppina spice Dosa with honey or jaggery, chutney or chutney powder and a spoon of butter on the top of the dosa.
Note: Do not add lots of water while prepareing the dough. You can use less coconut if you want to and add more jaggery if you like sweet taste.
Serves 3 to 4
Time : 30 Minutes.