It was just one of those days when there was a lot of rice left over. Summers can play havoc on your appetite!
I had recently tried fryums and they turned out well. So this time I dared to try the same with a murukku idea . I had my apprehensions but the result was surprising. I have never been a lover of the hard rice murukku. It had to be softer. A couple of ingredients added to the rice, solved that problem too.
Do try. The feeling you get when you do those swirls right is beyond imagination. I thought they would go in every which way or break off and I was all ready to shape them into sticks if the swirls didn't work . But surprisingly I got them right. It's harsh dry summer but I felt myself on cloud nine-floating like a feather.
Preparation Time : 20 mins
Cooking Time : 10 mins
Course : Snack
Makes : 30
Ingredients:
Cooked rice : 1 cup
Rice flour : ¼ cup
Gram flour : ½ cup
Butter : 2 tbsp
Sesame : 1 tbsp
Salt : ½ tsp
Baking soda : ½ tsp
Oil : 1 cup
asafoetida : ½ tsp
Recipe :
Grind the cooked rice and make a smooth paste of it.
To it add salt, baking soda ,asafoetida, rice flour and gram flour. Sprinkle sesame. Combine well.
Add butter and make a tight dough.
Grease the murukku maker. You will be using the star plate.
Fill in the dough and press it smooth.
Make murukku spirals as big or small as you want them. Initially one or two might not turn out perfectly.You will make them all and then fry them together. You may use a butter paper or a similar surface if you feel it will stick. I have made them on a polythene.
Heat oil, drop the murukku carefully into it and fry them well on both the sides till they turn crisp and brown.I have used the ones that didn't turn out well to fry first just in case they get wasted they won't be the good ones 😁
Take them on an absorbent paper to drain excess oil if any.
I had a little dough left in the murukku maker that wouldn't come out as it had reached the extreme end. I made flat papads out of them, something like nippattu. I didn't want to waste it. This is how much was left which I made into two smooth dough balls.Applied a little oil, placed them on the polythene, covered with one half of it(this side oiled too) and flattened gently with the help of fingers.They were then fried .
If you are making smaller sized ones you will get upto 50 murukku for this dough.
Now your murukku is ready. They cool down in hardly any time. You may store them in airtight containers. They last upto a month but not in a house with kids where they vanish even before you get a jar ready to store it.😍
I hope you will try making them and relish the experience as much as I loved.
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