Ingredients
- Rice flour 2 cups
- Asafoetida 1/4 tsp
- Cumin seeds 1 & 1/2 tsp
- Salt As needed
- Water As needed
- To Grind:
- Potato 1 no.
- Butter 1/4 cup
- water 2 tblsp
- Oil for deep frying
Method
- Cook potato,cool down,remove the skin and grind with
softened butter and water to a smooth paste.Mix the rice
flour,asafoetida,cumin and salt well.
- Add the ground paste and required water,so that you get
a non sticky dough.Keep covered at all the times.
- I used the murukku press with the plate with three
round hole as shown in the picture. You can try the star hole plate too.
- I usually grease 3-4 broad laddles and press the
murukku in the laddles and just drop the made murukkus in the hot oil.
This method is good for two reasons…One is to avoid the heat not to affect
your hands when you press directly in oil and the second is to make (hold)
good shapes of the murukku.
- Heat oil in a heavy bottomed pan,in between press 3-4
murukkus in the greased broad laddles as shown in the above picture.
- When the oil is hot enough(if u add a pinch of dough it
should rise immediately-do not let the oil fume at any point),drop the
murukku one by one carefully. Put the fire in medium.
- After the bubbles reduces(a minute or so) turn the
murukkus(you can put the flame high at this point). Cook both sides till
the bubbles and the cooking sound ceases.
- Drain the murukkus in kitchen towels.Repeat the process till end and transfer to an air tight container. Stays good for a month. Enjoy the crispy white murukkus!
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