Ingredients:
Idli Rice or Boiled rice- 1 kg
Pottu kadalai/ Roasted gram- 1/4 kg
Asafoeitida- 1 tsp
black sesame seeds-2 tsp
Salt- to taste
Butter- 100 gms
Refined Oil- for deep frying
Method:
Soak the rice for 2-3 hours. Grind them in a grinder. When done add salt and asafoeitida powder and grind again . Powder Pottu kadalai ( Roasted gram) in a mixer without roasting and keep aside.
Transfer the ground rice to a big bowl, add pottukadalai powder, sesame seeds, melted butter and knead them till they are well incorporated. Melted butter should be hot while kneading. The dough has to be in a correct consistency, should not be sticky. When you press the murukku if it gets broken , that means the dough needs more water, sprinkle little water and mix it again. If there more water in batter then add some more pottukadalai and knead again.
Heat the oil in a large heavy bottomed pan. Then take a murukku press, add the nozzle with three holes, press the murukku to the oil directly or on to a greased backside of the plate .
Once the oil is hot enough, immerse the murukku, deep fry them till they are light golden brown and remove them from oil. Maintain the temperature of the oil, if the temperature of the oil is reduced the murukku will be soggy and too high temperature, murukku will brown very fast.
You can also try this shape. Take 2-3 half pates, turn them and grease with oil. Press the murukku batter in round shape on to plates . Deep fry them by dropping the murukku in to oil.
Murukku ready.....:) Once done, let them cool down and store in air tight containers.
Idli Rice or Boiled rice- 1 kg
Pottu kadalai/ Roasted gram- 1/4 kg
Asafoeitida- 1 tsp
black sesame seeds-2 tsp
Salt- to taste
Butter- 100 gms
Refined Oil- for deep frying
Method:
Soak the rice for 2-3 hours. Grind them in a grinder. When done add salt and asafoeitida powder and grind again . Powder Pottu kadalai ( Roasted gram) in a mixer without roasting and keep aside.
Transfer the ground rice to a big bowl, add pottukadalai powder, sesame seeds, melted butter and knead them till they are well incorporated. Melted butter should be hot while kneading. The dough has to be in a correct consistency, should not be sticky. When you press the murukku if it gets broken , that means the dough needs more water, sprinkle little water and mix it again. If there more water in batter then add some more pottukadalai and knead again.
Heat the oil in a large heavy bottomed pan. Then take a murukku press, add the nozzle with three holes, press the murukku to the oil directly or on to a greased backside of the plate .
Once the oil is hot enough, immerse the murukku, deep fry them till they are light golden brown and remove them from oil. Maintain the temperature of the oil, if the temperature of the oil is reduced the murukku will be soggy and too high temperature, murukku will brown very fast.
You can also try this shape. Take 2-3 half pates, turn them and grease with oil. Press the murukku batter in round shape on to plates . Deep fry them by dropping the murukku in to oil.
Murukku ready.....:) Once done, let them cool down and store in air tight containers.
Recipe Courtesy: Mrs.Latha,Coimbatore
