I always make this with rice flour and urad dhal flour,this time i used idiyappam flour instead of rice flour. It tasted very yummy. I learnt this recipe from my MIL .
|RICEFLOUR | IDIYAPPAM FLOUR||6 CUPS|
|URADDHAL FLOUR||1 CUP|
|CUMIN SEEDS||1 TSP|
|WHITE SESAME SEEDS||1 TSP|
|OIL||FOR DEEP FRY|
|WATER||TO KNEAD THE DOUGH|
If you have the option of a rice mill nearby your place ,grind 6 cups of raw rice or parboiled rice(not idli rice) and 1 cup of urad dal into a fine powder. No need to roast the ingredients. This flour can be stored for 6 months in the refrigerator.
- Mix all the ingredients ,except oil and water, nicely.
- Take a portion of this and add water to it to make it as a dough.
- The dough consistency should be little loose than the chapathi dough.
- Fix the murruku presser using the mould shown in the picture.
- Fill the murukku presser with the dough and close it.
- Heat a kadai with oil.
- When it becomes hot,press the mould ,and put small circles.
- When it is done on one side,just flip it with a ladle .
- When the oil stops bubbling and the sound stops,just take it out from the oil and transfer it into a kitchen towel.
- Store it in a airtight container.
- Enjoy murrukku with a cup of tea.
- Adding butter will bring crispiness to the murukku, alternatively you can add 2 tblsps of hot oil to it while kneading the dough.
- Dont add too much of butter or oil, the murukku will go apart when u put in oil.
- My mom always press murukku in ladles and then transfer it to the oil.
4. If you have a rice mill in your place,grind rawrice along with uraddhal and make murruku out of this.