Saturday, 3 November 2012

Murukku

   I made this for diwali. Came out very good and crispy.


Ingredients required

  • 5 cup rice flour
  • 1 cup urad dal powder (roast urad dal in tawa for five to ten minutes and then powder it)
  • Half tsp salt
  • Half tsp hing
  • One tsp whole jeera
  • One big dollop of butter and vanaspathi
  • Oil, for deep frying
  • Murukku achhu 

Method

Mix all ingredients like flour, urad dal powder, jeera, salt, hing.  Mix well and lastly add butter, vanaspathi.  Sprinkle water little by little and knead into a dough (with consistency slightly watery than that of chapathi aata dough)
 Fill them up in murukku achhu and deep fry
Store in airtight container


 

Tips for starters

  • Mix all dry ingredients for dough first and then rub in butter, vanaspathi evenly.  If not, salt will get distributed ununiformly
  • If the dough becomes tooo hard, then it will yield a greater pressure to get initial forms from achhu.  In that case, sprinkle some water and knead the dough again, so that it becomes slightly watery
  • If the fried murukku is too hard, try adding little more butter to the dough and knead it.
  • If the fried murukku becomes less crispier, then the dough is tooo watery, so sprinkle rice flour, knead again, then continue deep-fry with altered dough
  • The murkuu obtained in this recipe is slightly between white and brown colour.  This is because we didnt roast urad dal for a longer time.  If you wish ur murukku to be of completely brown coloured, roast urad dal till it browns and then grind it to powder form. 

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