|1.||Moong whole, hesaru kaalu, mung, green gram, pachai payaru or pesalu 1/4 cup|
|2.||Black-eyed pea, alasandi kaalu, bobbarlu, karamani, lobia or alasandalu 1/4 cup|
|3.||Brown chickpea, kadale kaalu, kala chana, kondai kadalai or senagalu 1/4 cup|
|4.||Groundnut or peanut 1/4 cup|
|5.||Roasted gram dal or huri gadale 2 tablespoons|
|6.||Dry coconut or copra slivers 1/4 cup|
|7.||Hing or asafoetida
|8.||Red chili powder 1
teaspoon or to taste
|9.||Maida or all purpose flour 1 teaspoon|
|10.||Salt to taste
each of the
first-five items in the ingredients table, separately.
each of the first-four items in the ingredients table,
Soak in about 1/2-cup of water and let it stand overnight or for 6-7 hours.
each item. Let each of them stand for about 5 minutes.
Shake the strainer to remove the extra water.
the items on a cotton cloth for 1-2 hours to dry.
You can dry for less time. However, the frying time will be more.
Do not allow to dry for a longer period, because the roasted namkeen or hurigaalu will be difficult to bite.
a teaspoon of water to hing and mix.
a thick-bottom kadai.
Do not use a non-stick utensil, as its surface coating would be damaged.
Do not fry on high flame, because the pulses may not become crispy or if they become crispy they will lose the same rapidly.
Set flame to low.
Dry fry moong-whole till it does not stick to the base.
Set flame to medium.
Fry till the moong starts to crack or till you hear the moong movement sound.
Set flame to low.
Fry till the moong becomes crispy.
How to test for crispiness?
Hear the sound while frying. If the sound is like the same you get while frying dried moong, it is crispy.
Pick a moong and bite it. Repeat this process for another moong or two. If, in each case, the inside of the moong is not soft, then it is crispy.
Transfer to a plate.
Sprinkle little water on the kadai and wipe it with a cloth, after frying each pulse. Take care not to touch the kadai, with bare fingers or hand, as the kadai will be hot.
Repeat this Step for other pulses.
fry roasted gram dal till it becomes hot. Keep
aside in a separate plate.
dry coconut, till these become hot, to remove any moisture.
Add to the roasted gram dal.
maida, chili powder and salt to the hing-water bowl.
Add water and make a thick paste.
the paste to the fried pulses and mix.
Taste a few pulses and adjust the chili powder and salt. After the pulses dry, the saltiness will reduce slightly.
Spread on a plate.
Keep aside for about 15 minutes.
the pulses to the kadai and fry on a low flame till
these become crispy.
Switch-off the stove.
Add roasted gram dal and coconut.
Roasted namkeen or hurigaalu is ready.
|TIPS||Roasted namkeen or hurigaalu|
|1.||Do not fry the pulses immediately after mixing them with the paste, because the outer skin of the pulses may get separated.|
the hurigaalu only after it cools down completely.
The hurigaalu will remain in good condition for 8-9 weeks.
can add turmeric to the paste to give the hurigaalu a
different color and for the health benefits of turmeric.
You can add lemon juice to the paste to make the hurigaalu sour.
|4.||Add moth whole / haricot / dew bean /madake kalu, following the same procedure used for whole moong, to make the roasted namkeen more nutritious.|