south indian murukku /pottukadalai murukku recipe
Ingredients
- Idli rice/parboiled rice - 2 cups
- Roasted fried gram/pottukadalai powder - 1/2 cup
- Redchillies - 2-3
- Cumin seeds/jeeragam - 1 tsp
- Salt to taste
- Butter soft - 2 tbsp
- Asafoetida/hing - 1 tsp
- Oil for frying
Instructions
- Soak rice with red chillies for two hours and grind smoothly in a wet grinder.
- Be careful when adding water sprinkle little by little and grind.
- In-between sieve roasted fried gram powder,keep ready with all the ingredients listed.
- Butter should be soft not hard.
- Take batter a bowl.
- Keep ready with murukku squeezer greased a little.
- Add fried gram powder,asafoetida,salt,butter and jeera to the batter and mix well to form a soft dough.
- When mixing itself keep a kadai with oil.
- Fill the murukku squeezer with batter(you can use any shaped nozzle)
- When the oil is fully hot squeeze it in a ladle then transfer to oil and when frying itself bring heat to medium.
- When all the sizzling sound gets over take out in a tissue,proceed the same process for all the batter and store it in an air tight container.
Notes
When squeezing out into the oil the heat should be high(hot enough)then reduce the flame(medium high not too low) for even crisp cooking.
If you cook it in high heat for all the time then the murukku will not be crisp.
Batter consistency should be correct otherwise whole thing will be spoiled.
If you don't want to add chillies you can skip adding it.
I felt that wet grinder is the best than using a mixie and taste also differs.
I have used star shaped nozzle you can use any type even a round one.
If you cook it in high heat for all the time then the murukku will not be crisp.
Batter consistency should be correct otherwise whole thing will be spoiled.
If you don't want to add chillies you can skip adding it.
I felt that wet grinder is the best than using a mixie and taste also differs.
I have used star shaped nozzle you can use any type even a round one.