Ingredients:
- Rice flour: 3 cups
- Chutney dhal: 1 cup (dry roasted, powdered and sieved)
- Asafoetida: 1/4 tsp
- Oil: for deep frying
|
- Salt: to taste
- Butter: 1(big lime size)
- White til: 3 tsp
|
Note:
If rice flour is prepared at home(fresh) then use 4 cups of rice flour. If the powder is slightly dry, then use 3 cups of rice flour.
Procedure:
- Mix all the ingredients by adding water little by little and knead like chappati dough.
- Heat oil in a kadai on high flame.
- When oil is very hot, take a lump of the above dough and put it in the mullu thenguzhal acchu and press in one circular motion or else prepare 3-4 small ones.
- Keep the gas on medium, turn the thenguzhal on both sides until crisp (see that, the bubbles stop).
- Then remove from oil.
Important Tip:
Whenever you prepare any murukku, first ensure that the gas is kept on high flame. Immediately after pressing the dough through the acchu, keep the gas on medium flame. Turn the murukku on both sides until light golden brown and remove the murukku from the oil.
Note:
In the begining there will be lot of bubbles in oil. Slowly the bubbles will subside. Then remove the murukku from oil. Repeat in the same way until all the dough is over.
This note is not only for murukku but also for any oil preparation.
Variation:
Dry roast 1/2 cup moong dhal until light golden in colour. On cooling powder and sieve (instead of phutane dhal powder add this powder) other things same as above.
<<Back to all recipes
|
