>> Monday, October 17, 2011
For the second day of the Blogging Marathon, as a Diwali special we made this savory dish with Moong dal along with Rice flour. We made both the flours at home, it turns out pretty easy too if you want to make it for smaller quantity.
It's called Pesara Karapusa, which unlike the Ompodi, tastes more like a thin murukku. Of course you can replace this for your regular ompodi in your Bhel or just snack on it. If you have the moong dal flour ready at hand, this is a quick dish to make.
Sunday was very hectic as I met my school friends. Some of them I am meeting after 19 years. It was total fun time and enjoyed the nostalgic memories that came back to mind. Kids are having a day off because of the local elections, while that gives me some breathing space to make something new.
Pesara Karapusa | Moong Dal Ompodi
Moong Dal - 1 cup
Rice flour - 2 cups
Red chili powder - 1 tsp
Ajwain / Bishop weeds - 1 tsp
Salt to taste
Water - for kneading
Oil for Deep frying
For using the Ajwain/ Bishop weeds:
When you have to use Ajwain in snacks as these, you can use it in two ways.
1. Soak Ajwain in 1/2 water for 10 mins, grind in a mixer. Strain through a sieve and use the water while mixing the dough.
2. Heat a pan, dry roast the Ajwain, allow to cool and then grind to a powder.
You can follow either of the above methods when you want to use ajwain in the savories.
How to make Pesara karapusa
Roast and grind moong dal to a fine flour. Same for Rice flour.
In a bowl, take the flours, add red chilies, salt.
Add the vamu/ Ajwain to the flour. Add water slowly till you get a soft dough.
Fill this into Ompodi achu and press it out in hot oil.
Cook on both sides and drain to a kitchen towel.
Suma, who is hosting my favorite event MLLA# 40, an event started by Susan
Serve it - Festival Potluck hosted by Krithi and Danny
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#9