Murukku is quite famous in Southern part of India This murukku is perfectly crispy and love to have it as an evening snack along with a cup of hot chai.
Ingredients
Roasted rice flour /idiyappam podi 2 cups
Whole urad dal 1/4 cup
Sesame seeds( black) 1tsp
Cumin seeds 1/2 tsp
Salt 1/2 tsp
Asafoetioda/kayam a pinch
oil 1 tbsp
oil for deep frying
Method
1) Wash the urad dal and add to the pressure cooker with enough water just above the dal to cook.Cook in pressure cooker for three whistles until the water is used and the dal is cooked well.It shouldn't be over cooked and mushy nor under cooked.Wait for the steam to release and then grind this dal using left over water and add more water if required to a smooth paste.
2) Add the ground urad dal in the rice flour.Add the salt, asafoetida, sesame seeds,cumin seeds and combine well (you may have to add extra water to knead the dough smooth,so keep a cup of boiling water ready to add in the dough.Add as needed,you may not require the entire amount of water)
3) Knead the dough smooth like for idiyappam.Scoop out small portions in the mold and close it tightly(use the star plate in the mold).Press down the mold by holding the mold on a banana leaf or parchment paper and make round concentric circles of 3 or 4 layers closely,cut the end and fix to the previous circle securely so that it doesn't open up when frying.
4) Repeat the same step and make more murukku.Heat oil in a deep wok on medium flame.When the oil is sizzling hot,add a small portion of the dough and check if oil is ready.If it comes up immediately,then oil is ready to fry.Slide in the made murukku in oil and fry on medium flame.When one side is slightly done or browned,then flip the other side.Turn and fry both sides until slightly browned,drain using a slotted spoon and place on layers of paper towel.
5) Repeat the same steps of filling the dough in mold and making murukku.Fry them in oil in batches(don't overcrowd the wok when frying).
Comments
Post a Comment