1. Rice flour ---- 4 cups
2. pottukadalai ---- 2 cups
3. Butter ----150 grams
4. jeera ---- 1 teaspoon
5. Asofotida ---- 1 teaspoon
6. green chillies ---- 12. to 14 nos
7. salt to taste
8. oil for frying
Preparation Method
1. Powder the pottukadalai flour using the mixer grinder.
2. Grind green chillies and salt to taste and keep it aside.
3. Take a bowl add rice flour , pottukadalai flour , butter , jeera , asofotida , salt & chilli paste and mix it well.
4. Now add little quantity of water and knead into a smooth and soft dough. The dough should not be too stiff or too loose.
5. Now take small amount of dough and put it in the murukku maker and close the maker.
6. Take a plastic sheet or aluminium foil with some oil brushed on it.
7. Now start pressing the mould and slowly rotate the maker into a circle shape till you form a medium sized spirals.
8. Now heat oil in a kadai and when smoke comes out of the oil then slow down the flame and drop in the murukku into hot oil and fry them crispy.
9. Now store the murukku in an air tight container.
Note
1. The dough has to be in a correct consistency, should not be sticky.
2. When you press the murukku if it gets broken , that means the dough needs more water , sprinkle little water and mix it again.
3. When you press the murukku , just press one layer in a spread manner , do not layer more as it will give you harder murukku and it will also takes long time to cook. Always make single layered loose murukku.
4. Don't use vanaspati , in the place of butter.
5. Instead of rice flour you can soak the rice and grind it in your grinder as a smooth paste using little water.
No comments:
Post a Comment