Biri Dantikili I Nanima Recipe I Oriya Snacks I roshniscuisine
You can watch the video recipe in Hindi here
You can watch the video recipe in Odia here
Biri Dantikili this recipe I learnt from my Nanima…so this yummy recipe is dedicated to her.Biri means udad dal…this is udad dal muruku you can say…In my friend Pushpa home I had one muruku…the texture is just like melting in mouth,when I got to know the recipe she used these ingredients but she soak and cooked the udad dal and here I just dry roast and grind to a powder form.Here I show some tips a nd tricks also so the datikili will be crunchy and melting in mouth,so lets get started…
I have explained detail of gun point murukku maker in Aloo Bhujia recipe video so I am giving the link below,you can watch
Preparation Time 10 min
Frying Time 3 to 4 min per batch
2 cups rice flour
1/4 cup udad dal
1 tsp red chili powder
1/4 tsp asafoetida
2 tsp sesame seeds
1 tsp carom seeds
2 tbsp oil
Salt to taste
Water to make the dough
Oil to deep fry
Dry roast the udad dal and grind to a fine powder.
Then add all ingredients to rice flour except oil n water.
Heat the oil and add this to flour .
Mix all properly so that oil is well incorporated with flour.
Add water little by little to make a medium soft dough.
Meanwhile heat oil for deep frying.
Keep a portion of dough in murukku maker by fixing the required mould to this.
In high flame only press the gun point murukku maker and the dantikili will fall down on hot oil,rotate the murukku maker in clockwise direction so that the dantikili forms a shape.
In high flame only deep fry the dantikili from both sides till it turns into a golden colour.
Remove from hot oil and place o an absorbent paper so that excess oil is drained out.
Always use hotoil for moin it gives a crunchy bite to the dish.
You can use hot ghee also instead of oil.
Rub the flour with oil so that it is well incorporated with flour.
Fry this dantikili in high flame,in this way it will be crunchy and melting in mouth.
This tip I got from my friend Pushpa…thanks dear.
Knead the dough well in this way also the dantikili will be more crunchy,this tip I got from my hubby dear,he is a great cook.
You can add cumin seeds,increase the amout of red chili powder too.
Dry roast the udad dal so that it is easy to grind and roasting has some nice flavour too.
No need to brown the dal as any way we deep fry these.
Directly put the dantikili in hot oil in this way it is more lighter and crunchy.
We half f ry the dantikili also in this way it has nice flavour as my family memrs likes this way also,it is soft and tasty.