Tuesday, 21 February 2012

Allam chakkilalu / Ginger swirls

Few experts, they do make this with hands with out using any mould. As I am a beginer, I have used the regular muruku mould to prepare these ginger swirls. The fried ginger flavour is irresistable.

Rice flour  - 2 cups
Roasted Urad flour - 1/2 cup
sesame seeds - roasted - 2 tbsp
Grated ginger - 2 tbsp
Salt – As per taste
Chilli powder – 1 tbsp


Heat a kadai/ deep pan with oil to deep fry.
Whilst oil is getting hot, sieve the flours along with salt and chilli. Mix every thing with hand and add sesame seeds and grated ginger.

Mix every thing well and add about 2 ladles full of hot oil (roughly about 1/4 cup). Do not put your hands straight into the hot oil, instead, cover the hot oil with the flour and slowly try to mix every thing to form crumbs. Slowly add water little by little until you get the smooth dough consistency.

Take the muruku mould and fill it with the dough and apply pressure to squeeze the dough. Experts, they squeeze the dough directly into the oil, where as the beginners like me will squeeze the muruku on a butter or plastic paper and then lift it into hand one at a time and slowly slip them into the oil.

Fry them under medium heat till golden colour.

Time to grab one....
Note: If you feel, the dough is bit dry or hard, take part of the dough, sprinkle some water and then knead it again. Repeat the same for the rest of the dough.

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