Saturday, January 23, 2010

Andra Murukku

"Murukku" is a common snack prepared during the festival seasons in my native place. I used to be an assistant to my Mon helping her out to prepare this yummy dish. its a long procedure back home...
Soaking the rice..powdering the roasted channaa dhal (Pottu kadalai) in stone ural, pressing the murukkus (actually, this is the most painful part) & deep frying.

This time I bought the modern(!!?) murukku press from India..i was in such a hurry while shopping, i never noticed the plates in that press. After coming here, one fine day I decided to make murukku and opened the murukku press..Alas!!! ... the traditional plates, which we always use were missing in this modern machine! The only one i got is the "Star plate" with which i started my experiment.

okay..okay..I will stop here and give the recipe! :)

Rice Flour - 4 measures
Whole Urad dhal - 1 measure
Green chillies - to taste
Asafotida (Hing) powder - 1/2 spoon
Sesame seeds - 1/4 cup
Salt - to taste
Oil - to deep fry

Boil the urad dhal with enough water in a pressure cooker to 3 whistles. (Just like you boil any dhal)

Grind the green chillies and dhal to a fine paste.

Mix all the ingredients except oil, and make the dough. ( You won't need water as the dhal&chilli paste is there..sprinkle some water if necessary)

Put the dough in the Murukku Press and press the murukku in circular motion. ( You can skip this part and directly press in the oil..making round murukku was my passion!! :) )

Heat the oil in medium heat and add in the murukkus..dont over crowd them. Fry till the bubbles in the oil settle down.

Yummy murukku is can store them in an airtight container for 10-15 days, provided it stays for that long! :)

This murukku wont be in exact golden we are adding green chillies, it will be in pale green colour.

Thanks to : My friend Mrs.Vijaya PrasadaRao


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