Wednesday, November 26th, 2008 | Author: sethu
- Rice flour 6 cup
- Ural dal 1 cup
- Fried Gram half cup
- Butter 2 tsp
- Omam (carom seeds) 1 tsp
- Jeera (Cumin) 1 tsp
- Ellu (Gingelly/Sesame seeds) 1tsp
- Perungayam (Asafoetida) 2 pinch
- Baking/cooking soda – 1 pinch
- Roast the urad dhal in a pan without oil (in medium fire) till it turns light brown. Turn off the heat and use the hot pan to warm up the fried gram.
- Let the urad dhal and fried gram cool and then grind them into a fine powder
- Mix the rice flour, urad dhal and fried gram powder together.
- Add cooking soda to butter and mix thoroughly to make it smooth. Add to the flour mix and mix well
- Add salt, omam (carom), jeera (cumin), ellu (gingelly/sesame) to the flour and mix well
- Add perungayam (asafoetida) powder to water and mix with one portion of flour to make dough of required thick consistency
- Squeeze the dough through a muruku press (extruder) to onto a oiled plate and then drop the dough into hot oil to fry it till it turns golden brown. Use plain round pattern in the muruku press (extruder).
- Repeat steps 5 & 6 to make tasty and crisp murukku.
- Divide the flour mix into four equal portions. Add water to one portion at a time and fry murukku. Repeat the process for other portions. If you add water to the entire flour and fry murukku over a long period of time, the flour may turn sour and fried murukku will turn hard, more brown and soak in more oil while frying.
- Fry one murukku to start with, check the taste and, if needed, add more salt or asafoetida
- Use high heat to start with, reduce to medium heat when half cooked and turn over the murukku. Return to high heat to start again.