Moong Dal - 1 cupRaw Rice - 2 cupsSalt to tasteGhee - 2 tbspOil for deep frying.
Jaggery powder used in this recipe is 1 & 1/2 cup (packed upto level)
Gadget: Murukku press with the three dot pore disc fitted in.
4 measures in volume (As in cups) of murukku bits to 1 heaped measure of powdered jaggery would work fine.
Method to prepare:
Wash and soak the rice for 15 mins. Drain and spread over a clean cloth to absorb excess moisture. You can shade dry the rice for 30 - 40 mins. Grind the rice to a very fine powder.
We couldn't use the dal raw, so dry roasted it. (recipe calls it to be used raw) then grind it until very fine too.
Measure two parts of rice flour against one part of moong dal flour. Mix well and add some salt to the mixture. Rub in the ghee to incorporate it well with the flours. Add water and knead to a dough that can be passed through the pores of the murukku press.
If you are making more than the mentioned measure, prepare the dough in batches, otherwise the murukkus become discoloured due to exposure to air.
Heat oil in a pan and on a moderately hot temperature press the murukkus in the oil and fry them until they are crisp. Remove with a slotted ladle and place on absorbent tissues to remove excess oil.
Once cool, break the prepared murukkus in tiny bits.
Measure this by volume and the powdered jaggery.
Take the jageery in a pan and add some warm water to it. Stir to dissolve and pass through a strainer to remove scum.
Place the dissolved jaggery in a pan and bring to a boil. Boil this down to a syrup of a rollable hard ball consistency. You may drop few drops of syrup in cold water and roll the syrup with your fingers to form a ball. Lift the ball off the water and drop it back into the water with force. You should be able to hear the sound of ball hitting the floor of the cup. This is the correct consistency.
Remove the syrup from the fire. Quickly add the bits of murukku and give a brisk stir in order that the jaggery syrup coats evenly on the pieces.
While still warm and the heat is of manageable warmth, Grease your palms lightly and roll the mixture in balls just about bigger than ping-pong balls in size.
Place them separately on a flat dish. Serve as such.
Optionally you may cut slices of coconut and add them to the jaggery and murukku mix prior to making the manohara urundais.
Raw rice - 4 cupsChanna dal - 2 cupsMoong dal - 2 cupsSalt to tasteA pinch of Soda-bi-carbOil for deep frying
Jaggery is 2 cups.( loosely packed, level)Gadget: Boondhi ladle
Wash, soak, drain and pound the rice to a fine powder.
Powder both dals raw to a very fine powder. (Sun drying the dals prior to pounding makes the process a bit quick). Mix the pounded dals together.
Measure equal volume of dalcarb and with water mix to a batter of boondhi consistency.
Heat oil. Hold the ladle just over the pan and rub the prepared batter to drop as boondhis into the oil. Deep fry them until done.
Repeat the process until all the batter is used up.
For four parts of this boondhi, measure out 1 part of powdered jaggery.
Dissolve jaggery in water and strain the scum out.
Bring the jaggery to a boil and allow to boil and form a hard ball syrup.
Remove from fire and mix the boondhi to the jaggery.
When the heat is warm enough to handle, make balls of the mix with hands.
Place them apart on a flat plate until ready to serve.
If in both recipes someone wants sweeter manoharams just about one tablespoon will enhance the sweet.
Labels: Deep Fried Indian Sweets, ICC - Sweets, Indian Cooking Challenge, Indian Sweets, Moong Dal Recipes, SBS Indian Sweets, Step by Step Recipe, Traditional Dishes, Traditional Indian Sweets