Janmashtami is around the corner and it is a tradition to make various bakshanams as offering to Sri Krishna. I have already posted Laddu, Uppu Seedai, Vella seedai, Thattai, Thenkuzhal, Ribban, Karasev, Puttu, Kesari using various millet flours and poha. This one is a very simple recipe. Any millet flour along with millet Aval or poha can be used for this recipe. I used Jowar flour and Jowar Poha/flakes/aval. Try this for Janmashtami.
Ingredients:
- 1 Cup Jowar Flour
- 1 Cup Jowar Flour
- 1 Cup Jowar Flour
- 1/4 Cup Jowar Flakes/Aval/Poha
- 1/4 Cup Sattu OR Roasted Chanadal/Pottu kadalai
- 1 Cup Water (Approx)*
- 1 Tbsp Hot Oil
- 1 Tbsp Hot Oil
- 1 Tbsp Hot Oil
- 1 Tsp White Sesame Seeds/Til/Ellu
- 3/4 Tsp Salt
- 3/4 Tsp Salt
- 3/4 Tsp Salt
- 2 Small Pinches of Asafoetida Powder
- Oil For Deep Frying
- Oil For Deep Frying
- Oil For Deep Frying
Directions:
- In a small mixie Jar add jowar flakes and make fine powder. Now add sattu and grind it once more so that both get mixed well. If you are using roasted gram/pottukadalai, then add it along with jowar flakes and make fine powder.
- In a wide bowl, sieve the poha sattu flour mixture and remove any big particles. Now add jowar flour, salt, sesame seeds, asafoetida powder and combine everything well.
- Heat oil in a wide pan for deep frying. Once it is hot, add 1 tbsp of oil to the flour mixture and mix well. Now add water in batches to make a soft dough.
- Using the murukku press and star shaped plate, squeeze some dough into the oil. Fry on medium heat. After a minute, flip and fry the other side. Once both the sides become crisp, remove and drain on a kitchen tissue.
- Store in an air tight container.
Note:
- Water may vary with different flours. So add accordingly.
- Instead of sesame seeds, jeera can also be added.
- Soft butter can be used instead of 1 tbsp hot oil.