>> Friday, August 20, 2010
Murukku is the most popular Indian savoury snacks. Amma makes this along with other snacks & sweets for Deepavali. Making murukku seemed to be very hard to me but once I made it along with my friends vidya, renuka & kirthiga I couldn't believe how simple it is :)
Vidya (the day's chief chef) who started the idea of making the murrukku kneaded the dough while renuka dry roasted the rice flour. Now, its the turn of kirthiga (yup! an expert in piping the pattern) made perfect rounds & finally renuka (really exemplary - blush even after frying 50 murukkus ) deep fried them. Wondering !!! wht am I doing behind? S, now the toughest part tasting it first, draining the excess oil & storing it in the airtight container. Our first attempt, was super duper hit & the most importantly we had fun to the core. It's amazing !!!
Kirthiga - Vidya - Renuka (left to right)
- Rice flour - 4 cups
- Urad dal flour (unroasted) - 1 cup
- Butter - 100 gms
- Asafoetida (Hing) - 1/2 tsp
- Sesame seeds - 1 tsp
- Cumin seeds - 1 tbsp
- Salt to taste
- Oil for deep frying
- Water for kneading
Direction to cook :
1. Lightly roast the Urad flour & keep aside.
2. Combine all the ingredients roasted Urad dal flour, hing, rice flour, butter, sesame seeds, cumin seeds & salt together. Sprinkle some water little at a time & knead the dough. Standing time - 10 mins.
3. Meanwhile heat the oil on the medium flame. Choose the pattern plate ( I used star pattern) & then fill the murukku mould with the dough. Pipe out the patterns forming circle on a greased plastic sheet.