Credits:
krithiskitchen.blogspot.com
youtube.com
Ingredients:
2 cups rice (chawal)
1/4 cup black gram split (urad dal)
1 tsp cumin seeds
1/4 tsp asafoetida
salt (namak) to taste
1/4 cup white butter
coconut (narial) oil for frying
1/4 cup black gram split (urad dal)
1 tsp cumin seeds
1/4 tsp asafoetida
salt (namak) to taste
1/4 cup white butter
coconut (narial) oil for frying
Method:
·
Dry
roast the rice in a warm frying pan without letting the color change. Wash and
soak for about half an hour, drain and spread on a cotton cloth to absorb the
excess moisture. Grind to a fine powder.
·
Broil
the urad dal to light brown colour, cool and grind into a smooth powder.
·
Sieve
both the flours together through a fine sieve.
·
Dissolve
asafoetida and salt in one fourth cup water and add the cumin seeds, make a
firm dough with the sieved flour. Rub in the butter and knead with light hands
to fully incorporate the butter.
·
To
make the murukkus, grease your fingers and take a little dough. Roll them
between your palm to a tubular form. Form this roll into circles, while
twisting them along. Make two circles next to each other. Press the ends into
the circle to secure. Make two batches at a time, cover with a wet cloth to
prevent them from drying.
·
Heat
oil and fry them in batches. Take them on a plate and gently slide them into
the oil and fry on both sides till it becomes light golden brown and crisp.
Drain and let it cool before serving them. Store
in a dry air-tight container.Watch & Learn:
