Wednesday, August 12, 2009
Raw rice: 5 cups
White urad dhal - 1 cup
Salt - as per taste
Jeera - 2 tsp.
Butter - 100 gms.
Hing - 1/2 tsp.
Oil - 3 cups
Grind rice and urad dhal in a flour mill to a fine powder.
When cool, sieve well and add all the ingredients. Mix well , adding water little by little to make a manageable dough. Ensure there are no lumps.
In a kadai, heat oil. Make balls out of the dough and fill it in a Thenkuzhal achu(press having round holes like that of punching machine holes) and press it in a circular motion directly into the oil. Flip on both sides till bubbling and hissing sound from the oil reduces.
For those who cannot press directly into the oil, you can shape it in plates. But be careful not to lose the shape when sliding into the oil. Take out from the plates using a spatula . You can also shape it in a ladle with holes and gently drop it in oil.
When the bubbles in oil reduces and the hissing sound reduces, it is implied that the bakshanam is well cooked.