Sunday, October 21, 2012


Rice flour – 3 cups
Besan flour – 1 cup
Red chilli powder – 2 tsp
Asafotida powder – 1 tsp
Salt – 2 tsp or as per your taste
Butter or ghee – 4 tablespoon
Oil for deep frying

Sieve both rice and besan flour.
Put it in a broad vessel, red chilli powder, asafotida and salt and mix well. Melt butter or ghee and pour over the flour. Mix well with a spoon then divide the flour into 3 to 4 parts.
Add water little by little in one part of the flour and make a soft dough. Take small quantity of dough and put it in the Murukku press I used the  “single star” plate and squeeze it in circular motion directly to the hot oil or to the plate like how I hae done. Fry till it becomes crispy and nice golden yellow. But ensure not to brown it too much.

Once the prepared dough is finished, then take another part of the flour and make dough and proceed as above.
Crispy muruku is ready. Just a hot cup of tea is needed to accompany this J


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