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Tuesday, March 16, 2010



4 cups Rice flour
1 cup Urad dal
2 tbsp unsalted butter
2 tsp Black sesame seeds
3/4tsp Ajwain seeds
1 1/4 tsp Salt
1/4 tsp Asafoetida
Water, for kneading
Murukku maker
How to:
  • Dry roast the urad dal in a low flame, grind it to a fine powder, sieve and keep it aside. (You can also use urad flour and slow roast it.)
  • Mix the rice flour, urad flour, salt, ajwain seeds, sesame seeds, asafoetida and butter (at room temp).
More butter=Broken murukku & Less butter= Hard murukku
  • Now, slowly add the water till you get a soft dough and not sticky.
  • Dip a clean cloth in water, squeeze it and cover the dough, as to keep the dough from drying.
  • Pick a mould design and place it at the bottom of the murukku maker.
  • Now stuff small amount of dough in the murukku maker, close it and start rotating the handle and move your hands in circular manner.
  • Make the shape on a big flat spoon or spatula and just slide it into the hot oil at medium-high heat and deep fry'em.
  • Remove the murukkus before it starts browning.

Crunchy n Munchy!

Sending this dish to the event 'Tea time snack', hosted by Sharmi.
Puliyogare/Tamarind Rice/ Puli sadham

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