Madatha Kaja Sweet Recipe | Kakinada Kaja | Tapeswaram Kaja | Diwali Sweets

Madatha Kaja also known as Kakinada Kaja or Tapeswaram Kaja is a famous Sweet recipe from the state of Andhra Pradesh. This sweet always reminds me a memory of my childhood. I was always fascinated with the cookery shows right from my childhood and had seen this once in a cookery show and hence pestered my mom to prepare the same for me. I was more fascinated to it because of its shape rather than anything, I used to hardly eat any sweets then.But I still remember that it was fun helping my mom to prepare this sweet then.

Madatha Kaja is not over sweet, it has a nice flaky crust which is soaked in sugar syrup and hence the outer layers are crisp and juicy inside.So if you are not a sweet lover there is high chance that you might like this sweet.Preparing Madatha Kaja is easy and its fun to roll it into a log and cut it. Try this traditional sweet from the state of Andhra Pradesh during this diwali and impress your guests.

Check out other Diwali sweets recipes on my blog:

• 7 cups Burfi | 7 cups Cake 
• Coconut Choco Truffles
• Coconut Burfi/Koprapak/Kobbari Mithai
• Gulab Jamun recipe using milk powder
• Karjikai | Kajjikayalu | Kadubu | Karanji
• Kesar Peda
• Khoya Jamun | Gulab Jamun using Khoya
• Kobbari Louz | Coconut Ladoo | Nariyal Ladoo
• Moong Dal Ladoo | Pesara Sunnunda

Check out various Diwali Sweets Recipes here.
If you are looking for more Savoury Recipes,Check out Diwali Savoury Recipes here.

Madatha Kaja | Kakinada Kaja Recipe:
Yields: 15-20 Kajas

Prep time: 30 mins | Cooking time: 30 mins | Total time: 1 hr

Cuisine: Andhra | Category: Sweets

Ingredients:

for dough:

1 cup Maida/All Purpose flour

a fat pinch of Baking soda

a pinch of Salt

2 tbsp Ghee

Water, to knead the dough

to spread:

1 tbsp Homemade Rice flour

2 tbsp Ghee

for sugar syrup:

1 1/4 cup Sugar

3/4 cup Water
1/4 tsp Cardamom powder

Method:

• In a bowl add maida,baking soda,salt and ghee and mix until it resembles the bread crumbs.
• Sprinkle water and knead it into a smooth dough and cover it and leave it aside for half an hour.

• Meanwhile prepare sugar syrup by adding water to sugar and boil it until it reaches half string consistency.Switch off the flame and keep the syrup warm.Add cardamom powder and mix it well.

• Meanwhile in a bowl mix rice flour and ghee and beat it nicely and keep it aside.

• Knead the dough again and make four big balls out of maida dough.
• Roll out each ball into thin chapathis of 7" diameter circle or square.

• Apply the rice flour-ghee paste on it evenly and place another chapathi and apply the rice flour - ghee mixture again and place another chapathi and repeat the process for another chapathi.Make a pile of 4-5 chapathis keeping one on top of each other following this process.

• Roll it slowly into a tight log and press it nicely at the end to form a log.You can slightly flatten it gently to ensure it stays together,this step is optional though.

• Cut the log into 1-1.5 cm pieces as shown in picture.Gently pinch both the corners to ensure that they retain their shape while frying.You can gently roll it a bit,just once not more than that.
• Heat oil and drop a small ball of dough , if it rises to the top means it indicates the oil is hot enough to deep fry.
• Keep the flame on low-medium and deep fry few kajas at a time until they turn golden brown.

• Put it in the warm sugar syrup and soak it for 4-5 mins or until the next batch is fried.
• Remove them with a slotted spoon and arrange on a flat plate to let them dry slightly.
• Repeat the process to fry all the kajas.
• Once they are slightly dried you can store them in an air tight container.

It can be stored for 2-3 weeks.

Notes:

1. You can add 1 tsp of curd while making the dough but it is optional.
2. Do not over boil the sugar syrup otherwise the sugar syrup hardens after the kajas are dried.

Technorati Tags: how to make madatha kaja, andhra sweets recipes, madatha kaja recipe, kakinada kaja recipe, tapeswaram kaja recipe, diwali sweets recipes, sweets recipes for holi, south indian sweets recipes, traditional sweets recipe

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Nippattu Recipe | Karnataka style Nippat Recipe | Diwali Snacks Recipes

Nippattu is a popular Snack recipe from Karnataka and there are other versions of it known as Chekkalu in Andhra and Thattai in Tamilnadu.Nippattu is nothing but deep fried rice flour discs.Today I am posting a typical Bangalore style Nippattu recipe .Typically Nippat is made thicker than Chekkalu/Thattai and also the addition of peanut and roasted gram powder makes its taste quite distinct from chekkalu/thattai.Thattai/Chekkai are crunchy where as Nippattu is soft to bite and crunchy at the same time, I hope you got what I mean. Both taste good in its own way and I love both the versions absolutely.But if you ask me to pick one I would definitely go for Nippattu because of their unique taste.I must warn you that these are quite addictive.

In Bangalore and in our community weddings it is a ritual to distribute a packet of these traditional snacks while inviting the guests for wedding or any big function or even distributed at the venue to all the guests along with the return gift.Typically  a packet consists of a combination of Chakli, Nippattu or Kodubale, Thengolu or Manugupoolu snacks along with Pakam pappu/ Chikki and they are enclosed in a cover and neatly pinned with haldi kumkum packet. If it is a wedding of a close family member then the number of snacks would be in large quantity,it can be easily filled in a medium sized carton. I still remember how we used to gorge on these yummy snacks after we go back home for several weeks,simple pleasures of life!!

Nippattu is very versatile ,it can be eaten as a snack with a cup of chai or turn it into few chaat varieties- Nippat masala and Bun nippat .We get a very popular chaat item in Bangalore called Nippat masala which is made using these nippats or tiny nippats and I love it to the core. Now off to the recipe.

Check out other Diwali savouries in my blog here:

• Avarekalu Mixture | Hyacinth Bean Snack - Bangalore special 
• Butter Murukku | Benne Murukku
• Chakli | Murukku -easy version
• Chekkalu/Thattai/Savory Rice Crackers
• Garlic Karasev | Lahsun Sev
• Karam Gavvalu - Andhra Special
• Kodubale | Kodbale
• Mullu Murukku | Manugupoolu | Magizhampoo Murukku
• Nippattu | Nippat Recipe
• Oma Podi | Plain Sev | Senagapindi Karapusa
• Poha Chiwda
• Plain Ribbon Pakoda | Easy Ribbon Murukku
• Ribbon Pakoda | Ribbon Murukku | Nada Karasu 
• Sago Murukku | Saggubiyyam Murukkulu
• Spicy Diamond Cuts
• Spicy Sev | Kara Sev
• Thenkuzhal | Thengolu | Thenkolalu Murukku 

Also check out the wide collection of Diwali Sweets Recipes and Payasam/Kheer Varieties.

Nippattu Recipe | Karnataka style Nippat Recipe :
Yields:15-20 | Author: Prathibha

Prep time: 30 mins | Cooking time : 30 mins | Total time: 1 hr

Cuisine: South Indian | Category: Snacks

Ingredients:

2 cups Homemade Rice flour

3/4 cup roasted Peanuts

1 tbsp Sesame seeds

1/2 cup Roasted Gram(Putnala pappu/Hurigadale)

1 tbsp finely chopped Curry leaves

1/4 cup grated Dry coconut,optional

1.5 tsp Red chili powder

1/4 tsp Asafoetida

Salt to taste

2.5 tbsp hot Oil

Oil, to deep fry

Method:

• Grind roasted and skinned groundnuts to a COARSE powder or crush it using a rolling pin. Keep aside 2 tbsp of roasted gram and grind the remaining roasted gram to a COARSE powder.
• In a  large bowl add homemade rice flour, coarsely ground peanuts, coarsely ground roasted gram,sesame seeds, roasted gram, grated dry coconut, finely chopped curry leaves, salt, red chili powder and asafoetida and mix it nicely.Add HOT oil to it and mix again nicely and press the mixture tightly and cover it with a plate.

• Leave the mixture aside for an hour.If you are in a hurry you can proceed further but it is ideal to leave the mixture aside for sometime.
• Divide the mixture into 2-3 portions and sprinkle water to one portion and knead into a dough. Do not add more water,use little amount amount of water just to combine to a dough.Knead well.If you take a small ball and try to flatten on your palm it should crack at the ends which indicates right consistency.

• Take a plastic sheet and smear oil over it.You can even use milk covers.
• Mean while heat oil in a kadai over medium heat to its smoking point.
• Take a small lemon sized ball and flatten it using your palms to a thick disc of 3" in diameter on the greased sheet.This nippattu should be slightly thicker than the regular thattai/chekkalu. Repeat the process and make 6-7 for a batch.

• Drop them carefully one by one from sides of the kadai taking care that they don't get fold while dropping into oil and fry them and turn them to the other side and fry until golden brown in color.Always fry in medium hot oil otherwise low heat will result in very hard nippattu and high heat will result in soft nippattu.It is always better to taste in between to check whether you are getting the right crispiness or not.
• Drain them on kitchen napkins to remove excess oil.When you fry them they would have light golden color which turns out deep dark brown in color after they become cool and they also become more crunchy afterwards.
• Cool them and store them in air tight container.

Serve as a evening snack with a cup of tea.

Notes:

1. Always use freshly ground rice flour(washed,dried and milled) instead of the one available in grocery stores for good and crispy Nippattu.Rice flour quality is the key factor for the taste and texture.If the rice flour is very finely ground(like what we get in grocery stores) it will result in hard chekkalu,if it is mill ground with a slight coarse texture they yield good crackers.
2. You can double the recipe and adjust the other seasonings as required.The spice level is according to your wish and also add the roasted gram proportionately.
3. If you are making in a larger portion,once all the ingredients are mixed well add water to only some portion and make the batch and then add water to the remaining batch.It is very important to do it in small batches else the dough becomes soggy and not gives crispy nippattu.
4. For a different flavor, you can add finely chopped coriander leaves to the dough.

Technorati Tags: nippattu recipe, how to make karnataka style nippattu, south indian snacks recipes, diwali recipes, diwali snacks recipes, diwali savories, karnataka snacks recipes, bangalore style nippattu recipe, vysyas style nippattu recipe

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Sweet Diamond Cuts | Sweet Maida Bisuits Recipe | Easy Diwali Recipes

There were very few sweet recipes which I used to like during my childhood and this sweet diamond biscuits is one among them as they are moderately sweet and not sugar loaded. We usually make both the sweet version and Spicy Diamond Cuts together so that we can munch them together.There are various ways to prepare these Sweet Diamond cuts - one can add sugar powder after making the plain maida biscuits and mix or add sugar powder directly to the flour and knead a dough and make the biscuits or you can make a sugar syrup and add the fried diamond cuts and mix them and remove.

The first version is thin and crispy biscuits where as the second version biscuits are usually thick,crispy and actually has a texture of biscuit. This is also known as Shankarpara or Shankarpali or Shakkarpara in various parts of the country. My mom used to make the first version of Diamond cuts(maida biscuits sprinkled with sugar powder) when we were kids. But I fell in love with the Maharasthrian style of Shankarpara too which is a very thick sweet maida biscuit, I would post this version some other time.Both the versions have their own taste and I absolutely love both the versions.Today I am posting the most simple version where the fried plain maida biscuits are tossed with the sugar powder .

Check out other sweets recipes for Diwali.

Sweet Diamond Cuts | Sweet Maida Biscuits Recipe:

Shelf life: 2-3 weeks | Author: Prathibha

Prep time: 15 mins | Cooking time: 15 mins | Total time: 30 mins

Cuisine: Indian | Category: Sweet

Ingredients:

1 cup Maida/All purpose flour

2 tsp Ghee

1 tbsp fine Sugar

a fat pinch of Salt

Milk/Water, to bind the dough

to grind:

1/4 cup Sugar

2 Cardamom, seeds removed

Method:

• Grind sugar with cardamom seeds to a fine powder and keep it aside.

• In a bowl add maida,salt, sugar, ghee and mix well until ghee mixes in the flour completely.
• Now add milk(you can even use water) little by little to make a smooth pliable dough. The dough should be little tough,not soft.Leave it aside for half an hour.

• Knead the dough again nicely and divide it into 3-4 equal portions.
• Roll each ball into a thin chapathi by dusting it with flour generously in between.Roll it as thin as possible,this helps in making them crispier while frying.

• Now using a pizza cutter or knife or shankarpali cutter, cut the chapathi into thin strips horizontally as well as vertically to create small diamonds as shown in picture.Separate them carefully.
• Meanwhile heat oil and once the oil is hot enough add diamond cuts and fry them on low- medium flame until they turn golden color and become crisp.Keep turning them in between to avoid them sticking to each other.Always fry in small batches.
• Remove them using a slotted spoon and drain them in a colander or tissue.

• Reserve 1-2 tbsp of powdered sugar and add the remaining powdered sugar to the hot diamond cuts and gently toss the diamond cuts in the sugar powder and let them coat evenly.Check the sweetness and if you feel it is less add the remaining sugar powder and toss it again.Let them cool completely.

Store it in an air tight container.

Notes:

1. Make sure that you use enough flour to dust while rolling chapathi otherwise the diamond cuts get stuck to the board and it will be difficult to remove them.If it sticks to the board, use a metal spatula and lift them and drop them in the oil directly.
2. You can even mix sugar powder along with maida while making the dough, even it tastes nice.
3. Mix in the sugar powder with the diamonds cuts while they are hot so that they coat nicely.
4. Always fry in small batches and also fry on low-medium flame until they turn crispy.

Technorati Tags: how to make sweet diamond cuts, easy diwali sweets recipes, sweet maida biscuits, shankarpali recipe, sweets, diwali recipes, sweet shankarpali recipe

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Benne Murukku | Butter Murukku Recipe | Easy Diwali Snacks

Benne Murukku, Butter Murukku, Vennai Murukku or Venna Murukulu is a famous South Indian Murukku recipe which is prepared in most of the South Indian States. Benne Murukku is a very famous snack in Karnataka and is available in most of the shops.When ever I go to Bengaluru it is a must for me to carry back this Murukku along with various other goodies like Sago Murukku, Chakli,Nippattu,Kodubale and various sweets.This Murukku has a nice buttery taste, they are crispy but soft to bite. Butter Murukku looks slightly big compared to the other murukkus as we use a single star disc which is big.This murukku is quite addictive and I bet that you will not stop with a small plate of Murukkus.

It is ideal to prepare for your Diwali or Holi or Janmasthami celebrations or simply for your evening snack . It is a perfect snack with a cup of hot chai or coffee.I have tried my level best to include various tips in my notes section which help you in making perfect butter murukkus.If you are interested you can check out other Murukku recipes here.

Check out other Diwali savouries in my blog here:

• Avarekalu Mixture | Hyacinth Bean Snack - Bangalore special 
• Butter Murukku | Benne Murukku
• Chakli | Murukku -easy version
• Chekkalu/Thattai/Savory Rice Crackers
• Garlic Karasev | Lahsun Sev
• Karam Gavvalu - Andhra Special
• Kodubale | Kodbale
• Mullu Murukku | Manugupoolu | Magizhampoo Murukku
• Nippattu | Nippat Recipe
• Oma Podi | Plain Sev | Senagapindi Karapusa
• Poha Chiwda
• Plain Ribbon Pakoda | Easy Ribbon Murukku
• Ribbon Pakoda | Ribbon Murukku | Nada Karasu 
• Sago Murukku | Saggubiyyam Murukkulu
• Spicy Diamond Cuts
• Spicy Sev | Kara Sev
• Thenkuzhal | Thengolu | Thenkolalu Murukku 

Also check out the wide collection of Diwali Sweets Recipes and Payasam/Kheer Varieties.

Benne Murukku | Butter Murukku Recipe:

Shelf life: 2 weeks | Author: Prathibha

Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins

Cuisine: South Indian | Category: Snacks 

Ingredients:

2 cups Homemade Rice flour

3-4 tbsp Roasted Gram flour(Putnala pappu)

3 tbsp Besan(Bengal gram flour)

1 1/2 tbsp Butter(white/salted)

2 tsp Sesame seeds(or Cumin seeds)

a fat pinch of Aafoetida

Salt to taste,1 heaped tsp roughly

Oil,for deep frying

Method:

• Sieve Rice flour,besan and roasted gram powder together and put the mixture in a large bowl.
• Add salt, asafoetida,sesame seeds(or jeera),butter to the flour and mix well until the butter is mixed nicely.

• Divide the mixture into 2 or 3 parts.Add water little by little to one portion and prepare a thick dough, the dough should be soft to press but little tight to touch.You can mix  the whole dough and keep it covered always with a damp muslin cloth otherwise and take required portion each time.
• Meanwhile heat oil in a kadai.Check if the oil is hot enough by putting a small ball of dough and if the dough raises to the top it means that the oil is ready for frying, keep it on medium flame.

• Use a big single star disc in a greased murukku maker and fill the murukku maker with a portion of dough and squeeze murukkus directly in the hot oil.Do not overcrowd the pan.

• Fry them over medium flame till they turn light golden in color and crisp.Turn them in between and once the bubbles subside in the oil it indicates that the murukkus are cooked, you can remove them using a slotted spoon or a steel stick and drain them to remove excess oil.
• Once it is cooled you can break them slightly to long pieces and store them in air tight container.

Serve it with a cup of chai or coffee.

Notes:

1. If you are making in large batches always divide the dough before adding water and do it in batches which helps in getting perfect murukku or else you can make the whole dough and keep it covered to avoid drying of the dough.
2. You can skip besan and add replace it with more roasted gram powder in the recipe.
3. Do not clutter the kadai with murukku, press in small batches else it will consume lot of oil.
4. The murukkus will be slightly darker after they are fried and turns bit on the whiter side the next day.
5. Do not add more butter than mentioned, else the murukkus become brittle and consume more oil too.
6. You can even use 3 star disc but single star is ideal for making butter murukku.

Technorati Tags: Benne murukku recipe, butter murukku recipes, easy murukku recipes ,easy diwali snacks, tea time snacks, south indian murukku recipes, karnataka style benne murukku recipe

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Spicy Diamond Cuts | Spicy Shankarpali Recipe | Khara Maida Biscuits | Easy Diwali Snacks

Spicy(Savory) Diamond Cuts and Sweet Diamond Cuts are prepared together as they complement each other while eating.While the Sweet Diamond cuts are favorite for kiddos,the adults like the Savory Diamond cuts. This is the most easiest recipe that even a beginner can try and hardly go wrong with it. It is as simple as making a poori with few pointers to keep in mind. So if you have not planned anything for this year Diwali and would want to prepare something extremely simple, then this recipe is for you.

Spicy Diamond cuts is a closer cousin to Nimki, which is also a similar recipe mostly prepared in other parts of the county, I would post that version some time later.One can flavor these biscuits as they wish.I am posting a basic version of Savory Diamond cuts but one can alter the flavors according to their taste buds.I have used carom seeds as I love the flavor of it but you can use either minced garlic or ginger to flavor it too.Now on to the recipe.

Check out other Diwali savouries in my blog here:

• Avarekalu Mixture | Hyacinth Bean Snack - Bangalore special 
• Butter Murukku | Benne Murukku
• Chakli | Murukku -easy version
• Chekkalu/Thattai/Savory Rice Crackers
• Garlic Karasev | Lahsun Sev
• Karam Gavvalu - Andhra Special
• Kodubale | Kodbale
• Mullu Murukku | Manugupoolu | Magizhampoo Murukku
• Nippattu | Nippat Recipe
• Oma Podi | Plain Sev | Senagapindi Karapusa
• Poha Chiwda
• Plain Ribbon Pakoda | Easy Ribbon Murukku
• Ribbon Pakoda | Ribbon Murukku | Nada Karasu 
• Sago Murukku | Saggubiyyam Murukkulu
• Spicy Diamond Cuts
• Spicy Sev | Kara Sev
• Thenkuzhal | Thengolu | Thenkolalu Murukku 

Also check out the wide collection of Diwali Sweets Recipes and Payasam/Kheer Varieties.

Spicy Diamond Cuts Recipe |  Khara Maida Biscuits:

Shelf life: 2 weeks | Author: Prathibha

Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins

Cuisine: South Indian | Category: Snacks

Ingredients

1 cup Maida/All Purpose flour

1 tsp Red Chili powder

1 tsp Cumin seeds,optional

1/2 tsp Ajwain/Carom seeds

a fat pinch of Asafoetida

1 tbsp hot Oil

Salt to taste

Oil, for deep frying

Method:

• In a bowl add maida,red chili powder,cumin seeds,carom seeds(ajwain), asafoetida, salt and a tablespoon of hot bubbling oil to it .Leave the mixture for a minute for you to handle the oil with the dough.Mix  everything nicely with your finger tips.

• Now add water little by little and make it into a smooth and tight dough but soft to touch.Leave it aside for half an hour.
• Knead the dough again and divide into 3 to 4 portions.
• Roll each ball into a thin chapathi by dusting it with flour generously in between.Roll it as thin as possible,this helps in making them crispier while frying.

• Now using a pizza cutter or knife or shankarpali cutter, cut the chapathi into thin strips horizontally as well as vertically to create small diamonds as shown in picture.Separate them carefully.
• Meanwhile heat oil and once the oil is hot enough add diamond cuts and fry them on low- medium flame until they turn golden color and become crisp.Keep turning them in between to avoid them sticking to each other.Always fry in small batches.

• Remove them using a slotted spoon and drain them in a colander or tissue.Let them cool completely.

Store them in an airtight container.

Notes:

1. Ajwain adds a nice flavor to these diamond cuts. You can even flavor them by adding 1 tbsp minced garlic or 2 tsp freshly ground Ginger-Garlic paste. 
2. These diamond cuts puffs up nicely in the oil, if you want flat ones like nimki you can poke the rolled chapathi with a fork so that they don't puff up and give flat biscuits.
3. You can mix 50:50 ratio of flour and atta in the recipe.
4. Always fry in small batches over medium flame and do not over crowd the pan.
5. Make sure that you use enough flour to dust while rolling chapathi otherwise the diamond cuts get stuck to the board and it will be difficult to remove them.If it sticks to the board, use a metal spatula and lift them and drop them in the oil directly.

Technorati Tags: spicy diamond cuts, savory diamond cuts, easy diwali snacks recipes, diwali snacks recipes, spicy maida biscuits, spicy shankarpali recipe, quick diwali snacks

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Moong dal Sundal Recipe | Pasi Paruppu Sundal | Easy Sundal Recipes

Navaratri has started and all are busy with the festival preparations. Sundal(Guggillu) is the most commonly prepared prashad for navaratri golu as it is very easy to prepare in large quantities. I had posted various sundal recipes in my blog and this year I had thought of preparing the sundal varieties which still could not make entry to my blog so that I can post them too here.Also,sundals are a very good low cal snacks option too for your evening snack.

The preparation process of most of the sundal varieties is very similar.While few varieties taste best when made simple with seasoning and coconut and few taste with an addition of ginger in the coconut paste and few varieties are made with sundal masala. Today's recipe - Moong dal Sundal falls in first category - it tastes best when made simple with seasoning and coconut. I would say that this is the most easiest sundal and takes very less time to prepare as moong dal cooks really fast.

Check out other sundal recipes in my blog:

• Alasandula(Lobia) Sundal, Rajma Sundal
• Chana Dal Sundal  , Kala Chana Sundal
• Groundnut (Peanut) Sundal,Mixed Bean Sundal 
• Kabuli Chana Sundal, Sweet Corn Sundal
• Ammini Kozhukattai (Undrallu Guggillu) 

For a complete list of Navaratri recipes, Check Here.

Moong dal Sundal Recipe:

Serves 3-4 | Author: Prathibha

Prep time: 5 mins | Cooking time: 10 mins | Total time: 15 mins

Cuisine: South Indian | Category: Snacks

Ingredients:

1/2 cup Moong dal

3-4 tbsp grated fresh Coconut

a pinch of Turmeric

Salt to taste

to temper:

1 tsp Urad dal

1/2 tsp Mustard seeds

a sprig of Curry leaves

2-3 Red chillies, broken

a pinch of Asafoetida

1 tbsp Oil

Method:

• One can follow any of these methods to prepare moong dal.You can dry roast it a bit until it is warm and cook or you can soak in water for sometime and then cook.Both ways it work fine,do it as per your convenience.

• Boil water in a vessel with some salt,turmeric powder and 1/2 tsp oil and once it comes to a boil add moong dal(roasted or soaked) and cook it for 4-5 mins.Keep stirring it in between so that they don't stick to the bottom of the vessel. Try to cook moong dal until it is just cooked  which means soft to bite but it should still hold its shape and not become mushy.Drain the moong dal into the colander.

• In a kadai heat oil and crackle mustard seeds and add urad dal, red chillies and curry leaves and fry until the dal turn slightly brown.

• Add asafoetida and then add drained cooked moong dal and give a gentle stir and cook for 1 min.

• Add salt and grated coconut and mix it gently and switch off the flame.Cover it with a lid and leave it undisturbed for 5 mins. This will help moong dal to fluff up nicely.

Serve it in bowls- warm or at room temperature.

Notes:

1. One can follow any of these methods to prepare moong dal.You can dry roast it a bit until it is warm and cook or you can soak in water for an hour and then cook.Both ways it work fine,do it as per your convenience.
2. As the dal gets cooked fast,make sure you do not over cook the moong dal. Even if it is bit under cooked it is fine, the steaming process at the end will let it cook completely.
3. You can follow the same process of chana dal sundal by replacing moong dal with chana dal.

Technorati Tags: moong dal sundal recipe, easy sundal recipes, navaratri sundal recipes, south indian sundal recipe, low calorie snacks ,navratri recipes, navaratri prasadam recipes

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