Murukku
I tried murukku by myself for the first time.....It turned out good.
here goes the recipe which I learnt from my mom...We used to make murukku at our place for Diwali, Vinayakar Chathurthi, Krishna Jayanthi and even during winter holidays... you can murukkus in various shapes and sizes with the murukku maker now available in India.
Ingredients: (to make 25 - 30 medium sized Murukkus)
Rice flour - 4 cups
urad dhal flour - 1 cup (also known as black gram flour)
salt to taste
asafoetida pdr - 10 pinches
unsalted butter or ghee - 2 tea spoons
jeera - 1 table spoon
Til or sesame seeds (Black or white) - 1 table spoon
red chilly pdr - as per taste (optional)
water in room temp to knead the dough
and
vegetable oil - for deep frying
very important is the murukku maker ;-)
Method
rice flour and urad dhal flour always should be in 4:1 ratio. Mix all the dry ingredients (rice flour, urad flour, salt, chilly powder and asafoetida) in a big bowl, preferably a salad bowl, mix well. Now add the butter which is in room temp and mix well. Its time to add all the other ingredients and water and make it into a tight dough. Stuff required amount of dough into the murukku maker and squeeze into desired shape and size. I used the murukku maker with 1 hole and made it to a perfect round shape. I like it this way as its easy for storage and does help saving space inside the containers.
I also added some pinches of red chilly powder to the dough, however its optional. heat the oil and drop in the murukku one by one and cook in medium flame till light brown.
remove from the pan and drain on a paper towel. do not store in the airtight container immediately. Wait till murukku is in room temperature and also do not make too much dough at once and keep it for a long time. knead the dough fresh as and when needed.
Enjoy !!
I tried murukku by myself for the first time.....It turned out good.
here goes the recipe which I learnt from my mom...We used to make murukku at our place for Diwali, Vinayakar Chathurthi, Krishna Jayanthi and even during winter holidays... you can murukkus in various shapes and sizes with the murukku maker now available in India.
Ingredients: (to make 25 - 30 medium sized Murukkus)
Rice flour - 4 cups
urad dhal flour - 1 cup (also known as black gram flour)
salt to taste
asafoetida pdr - 10 pinches
unsalted butter or ghee - 2 tea spoons
jeera - 1 table spoon
Til or sesame seeds (Black or white) - 1 table spoon
red chilly pdr - as per taste (optional)
water in room temp to knead the dough
and
vegetable oil - for deep frying
very important is the murukku maker ;-)
Method
rice flour and urad dhal flour always should be in 4:1 ratio. Mix all the dry ingredients (rice flour, urad flour, salt, chilly powder and asafoetida) in a big bowl, preferably a salad bowl, mix well. Now add the butter which is in room temp and mix well. Its time to add all the other ingredients and water and make it into a tight dough. Stuff required amount of dough into the murukku maker and squeeze into desired shape and size. I used the murukku maker with 1 hole and made it to a perfect round shape. I like it this way as its easy for storage and does help saving space inside the containers.
I also added some pinches of red chilly powder to the dough, however its optional. heat the oil and drop in the murukku one by one and cook in medium flame till light brown.
remove from the pan and drain on a paper towel. do not store in the airtight container immediately. Wait till murukku is in room temperature and also do not make too much dough at once and keep it for a long time. knead the dough fresh as and when needed.
Enjoy !!
1 comment:
romba nanna irukumnu ninaikiren di maalu! panni parthuttu solren
pls clarify the amt of buttr or ghee one more time.
Post a Comment