I prepared these murukkus for Diwali. Last month was so hectic because of Diwali, a marriage function, some guests, blogging marathon and the event I hosted. So I couldn’t find time to post my Diwali recipes. We went on a trip to Munnar for two days which was so nice and rejuvenating, I came back home yesterday. I felt so tired I couldn’t even check my mails yesterday. Today, after finishing loads of uncompleted house chores, atlast, I have sat before my computer. These murukkus were so crispy and became Sruti’s hot favorites. I prepared murukkus with 1 kilogram of flour and distributed it among hubby’s friends and neighbours. I also had a portion for Sruti which she immensely enjoyed.
For The Murukku Flour:
Par Boiled Rice-500gm
For The Murukku:
White Sesame Seeds-3tbs
Oil-For Deep Frying
1. Wash and soak both rice together for 2 hours.
2. Drain water and spread it on a clean white cloth for one hour.
3. The rice should not dry completely. It should be a little damp.
4. Grind it in a mixer grinder to a fine powder.
5. Sift the flour.
6. Grind the remaining coarse flour and sift again. When finished with grinding, take the flour in a heavy bottomed pan and roast.
7. Roast it until completely dry. When touched the flour should resemble dry sand.
8. Sift this flour. Grind the coarse flour in a mixer grinder and sift again.
9. This murukku flour can be stored in an air tight jar until further use. This flour can also be used for super soft idiyappam.
10. Bring 2cups of water to warm temperature.
11. Take 2cups of the flour with salt and add little by little water to prepare a sticky dough. You may not need all the 2 cups so be careful while adding.
12. Grind roasted gram to a fine powder.
13. Add the roasted gram flour along with sesame seeds and melted warm butter.
14. Knead everything together to form a soft dough. It the dough is stiff, sprinkle little warm water to loosen the dough.
15. Heat oil in a pan.
16. Fill the murukku press with the dough and press out spiral murukku on the back of the ladle.
17. Keep the remaining dough covered. If pressing out murukku is tough, add a little water to make it soft.
18. Drop the murukku into hot oil and fry until both sides are done.
19. Drain oil and allow it to cool.
20. Finish with the remaining dough.
21. Store in airtight jar after completely cool.
22. Serve along with coffee.
|Prepared murukku flour
|Add slat and warm water and prepare a sticky dough
|Add other ingredients
|Prepare a soft dough
|Take the murukku press with a star hole
|Press out spiral murukku on the back of a ladle
|Deep fry in hot oil