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Wednesday, January 26, 2011


Raw rice - 1 cup
Urad dal whole - 1/2 cup
Butter - as needed
Cumin - 1 tsp
Salt - as needed
Oil - for deep frying

Soak rice for 3-4 hrs. Drain and keep aside for half an hr.
Grind into fine powder and seive twice.
Dry roast urad balls until browned.Grind urad into a fine powder and seive twice.
In a bowl, add rice flour and urad flour in 4:1 ratio. Add salt,jeera and butter to flour and mix into crumbs.
Knead into a thick soft dough adding few tbsps of water liitle at a time.
Grease your fingers in oil and take a little dough and use your index and thumb fingers to spin out into small spirals on a clean white cloth or paper towel to a continuous spiral of about 3 or 4 rounds.
Allow it to dry for 45-60 mins until the excess water has been absorbed onto the towel.(You can see round patches of absorbed water on the towel)
Heat enough oil for deep frying in a shallow fry pan with medium heat.
Drop the murukku carefully in the oil and deep fry on both the sides.
When turned golden brown remove from oil and allow it to cool.
Cool and store in air tight container.

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