Jeeraga Milagai Killu with Pudhina Gojju

Jeeraga Milagai Killu


Killu can be made just like that. Jeeragam is Cumin seeds and Milagai is  Chilli.

We had some friends for tea .  Was contemplating to make this Killu. Killu is a small bonda which does not have a definite shape. Small pieces are pinched from the batter and deep fried to a golden colour. Killu has a crispy outer cover. I have given a combination of four dhals. The pudhina Gojju further enhances the taste of the Killu. Jeera and ginger makes the Killu very refreshing and aids digestion. Goes well with all mixed rice varieties. Serve Killu with a cup of hot coffee or hot masala chai ( tea). Ideal snack for a Sunday Evening .

Happy Killu Making


Channa dhal ( Bengal gram ) –  1/2 cup

Toovar dhal – 1/2 cup

Urad dhal – 1/2 cup

Broken Yellow Moong dhal – 1/2 cup ( paasi  paruppu )

Green  chilli paste –  1 teaspoon

Grated ginger – 2 teaspoons

Jeera ( cumin seeds ) –  2 teaspoons

Salt to taste

Grated coconut – 2 teaspoons

Asafoetida powder – 1/2 teaspoon

Finely chopped green coriander and curry leaves – 1 teaspoon (each)

Oil – required amount to deep fry the  killu


Wash and soak the dhals together in water for 2 hours. Drain and grind to a little coarse paste with little water. The batter should be soft to touch.Mix in the green chilli paste, jeera, grated ginger, salt to taste,asafoetida powder, grated coconut, chopped coriander and curry leaves. Mix well with your fingers for 5 minutes so that the air passes into the mix. Heat oil in a pan. Pinch small balls from the batter and deep fry on medium flame till golden. Remove and put it on a kitchen tissue. Serve with Pudhina Gojju

Chef’s Tips

1) Can add little grated carrot and very, very little grated beetroot for a colourful Killu.






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