Baked masala peanut

Fried masala peanut (masala verkadalai) is a much familiar one for people like me. Recently after successfully roasting the peanuts (easily) in conventional oven, I tried to make masala peanuts and it has turned out very scrumptious too. Deep fried ones are really tastier than this baked version,  as our taste-buds are used to it:) but I love the way it is done easily for larger batches. I am sure you all enjoy this !

First bake the peanuts for 7 minutes

Masala mix

Peanuts coated with masala

Crispy masala peanuts after baking.

Ingredients:
Peanut - 2 cups
besan flour - 1/2 cup
rice flour - 2 tbsp
salt - as per need (2 tsp)
red chilly powder - 1 tbsp
turmeric powder - 1/2 tsp
garam masala powder - 1 tsp
curry leaves - few
hing - 1/4 tsp
oil - 2 tbsp

Method:
Preheat the oven for 10 minutes to 350 deg C.
Spread the peanuts on a baking tray and bake for 7 minutes at first.
Take out.
In a mixing bowl add everything in the ingredients and mix well. Add little water to make it a thick paste.
Add the semi baked peanuts and mix well. Check for salt.
Spread the peanuts (as separate as possible) on the baking tray and bake for 10 minutes.
Take out, flip slightly using a spoon and then bake again for 10 minutes.
If needed bake for 5 minutes till it turns crispy (not red).
Let cool completely and store in airtight containers.
Masala peanuts is ready!

Serving suggestion:
Serve as snack.

Pottukadalai murukku

Pottukadalai - puffed channa dal.
Murukku in our house always means a urid dal murukku.  I make it for all the festivals as it is my hubby's favorite. When I shared that murukku with my friend Priya during Easter, she gave me this recipe for pottukadalai murukku. She suggested adding chilly powder also, but I made a plain murukku. We finished our Easter murukku very soon and hubby dear started asking me for more of his snack during the next weekend. I too wanted to make one batch exclusively for him to have with coffee.  Thanks to her I could make a snack so easily. This is  a very easy murukku recipe and we can do this as a quick evening snack while preparing coffee.

pottukadalai murukku

Ingredients:
Rice flour - 2 cups
(store bought rice flour)
Puffed channa dal (pottu kadalai) - 1/2 cup
Butter - 2 tbsp
Cumin - 1 tbsp
Hing (Asafoetida) - 1/8 tsp
Salt per taste
Water for mixing - (nearly 1 1/2 cups of water)
Oil - to deep fry (500 ml)

Method:
Grind the puffed channa dal to a fine powder using an Indian mixer. Sieve it and get the very fine powder.
Heat a wok and dry roast the rice flour till it gets loose. Don't let it red.
Put both the flours in a large mixing bowl . Add cumin, asafoetida and butter. Mix well.
Take 1 cup of water and add 3/4 tsp salt for every cup of flour (almost 2 tsp). Mix this salt water with the flour and knead to a soft chapathi dough consistency.
Now check salt and add more mixing with water,if necessary.
Fit a 3 hole plate in the murukku mold and fill it with dough.
In the mean time heat the oil in a wide pan till smoking point. Then reduce flame and press the murukku in circular shape into the hot oil.
Flip once after one side is done.
After the hissing sound and bubbles subdue, take out the murukku. Place them on paper towel and remove oil. Store them in air tight containers after they get cool.

Serving suggestion:
Serve as snack with coffee.
Makes 15 - 20  murukku.