Preparation Time : 10 mins | Cooking Time : 20 Mins | Makes: 13 murukku
Besan | Kadalai maavu | gram flour 1/2 cup Rice flour 1/2 cup Cumin seeds 1/2 tsp Butter 1/2 tblsp Hot oil 2 tsp Oil for deep frying Salt to taste Asafoetida 2 pinches
Method:
- In a wide bowl add rice flour and besan. Add salt, cumin seeds and asafoetida.
- If you want red chili powder you can add now, as per your taste.
- I used store bought rice flour, you can use home made rice flour too.
- Bring the butter to room temperature and add to the flour.
- Add 2 tsp of hot oil.
- Mix everything well.
- Add water little by little to make a soft dough. Ensure the dough is without any cracks.
- Cover the dough and take one portion of it and put it inside the murukku press.
- I used the 3 eyed thenkuzhal mould. You can use star too.
- Heat the oil for deep frying and once it is hot, bring it to medium.
- Either squeeze the murukku on a butter paper or a greased ladle, or directly squeeze into hot oil.
- I am used to squeezing directly into hot oil.
- Do not crowd the pan. Also this besan murukku puffs up a bit so ensure there is more space for that in the pan. Else it will not cook evenly.
- Cook on both sides and take out from oil.
- Drain in a kitchen towel.
- Repeat this for the rest of the batches.
Method- Step wise pictures
- In a wide bowl add rice flour and besan. Add salt, cumin seeds and asafoetida.
- If you want red chili powder you can add now, as per your taste.
- I used store bought rice flour, you can use home made rice flour too.
- Bring the butter to room temperature and add to the flour.
- Add 2 tsp of hot oil.
- Mix everything well.
- Add water little by little to make a soft dough. Ensure the dough is without any cracks.
- Cover the dough and take one portion of it and put it inside the murukku press.
- I used the 3 eyed thenkuzhal mould. You can use star too.
- Heat the oil for deep frying and once it is hot, bring it to medium.
- Either squeeze the murukku on a butter paper or a greased ladle, or directly squeeze into hot oil.
- I am used to squeezing directly into hot oil.
- Do not crowd the pan. Also this besan murukku puffs up a bit so ensure there is more space for that in the pan. Else it will not cook evenly.
- Cook on both sides and take out from oil.
- Drain in a kitchen towel.
- Repeat this for the rest of the batches.
- If you are making murukku in large batches, do not make the dough at one shot.
- This will change the colour and taste of the murukku.
- Maintain the same temperature throughout by increasing and decreasing the same.
- If the oil is too hot, it will make the murukku burnt and if it too low it will become soggy.
