Ingredients
Rice flour - 1 cup
Roasted Gram dal (Pottukadalai) - 1 cup
Unsalted butter - 1 tsp
Asafoetida - a pinch
Sesame seeds - 2 tsp
Red chilli powder - 2 tsp (adjust as per your spice buds)
Salt - as needed
Water - as needed
Oil - for deep frying
Method
- In a mixer add the roasted gram dal and powder it finely. Sieve it twice and transfer it to a wide mixing bowl. Also sieve the rice flour and add it to the gram dal flour.
- Add unsalted butter, asafoetida, sesame seeds. red chilli powder and salt and crumble well. Now add water little by little and knead to a soft pliable dough.
- Heat oil for deep frying. Meanwhile take the murukku press and fill it to 3/4 with the dough. Test if the oil is hot enough (drop a small ball of dough into the oil, if it raises to the surface immediately, then the oil is hot enough for frying the murukkus)
- Using the murukku maker pipe the dough directly in the hot oil. Make sure the flame is in medium high. You will get lot of bubbles and shh sound.
- Fry for few seconds, after some time the bubbles and the shh sound will start subsiding. Flip it to the other side and fry until golden brown. Remove it using a slotted ladle and drain in a paper towel.
- Repeat the same process for all the murukkus. Allow them to cool down and store it in an air tight container. Stays good for upto 2 weeks.
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