This is Murukku Maker. This is specially made for preparing murukkus. Its avaialbe with many steel vendor shops in city.
Murukku is a Savoury , very famous from the state of Tamil Nadu. Murukku is always prepared on occassions, festivals and family functions and get togethers. Thats the reason, many can find murukku dominating the festive cuisines of diwali and gokulashtami. Murukku is prepared from rice flour which is initially soaked and then dried and powdered to a flour along with urad dal flour and deep fried in ghee or oil. During wedding, Murukku forms the traditional part of "seeru" which consists of sweet dish along with murukku , beetle leaves , supari, small coconut and some flowers. Hence, Murukku is thus a very important part of tamilan cuisine.
Ingredients:
Rice flour - 2 cups
Urad dal - 1/2 cup
Sesame seeds - 1 tsp
Hing - a pinch
Cumin seeds - 1 tsp
Unsalted butter - 3 tsp
Salt - to taste
Refined oil - required quantity.
Method:
For Rice Flour:
- Rice - 1/2 kg (Soak in water for 2 hours). Wash and drain fully.
- Spread it on a large piece of cloth or paper and allow to dry. It should not dry totally.
- Grind it into a very nice powder. Sieve this flour.
For Urad dal flour:
- In a heavy bottomed pan, fry Urad dal till light brown & let it cool.
- Grind it into a fine powder.
For Murukku:
- Take the rice flour and add urad dal flour to it in the proportion of 8:1. (or else follow the measure given in ingredients).
- Then add all the ingredients to this flour except butter.
- Melt the butter & add it to the dry ingredients ( can be added without melting it too, it should be melted for those who feel hard in seeving the dough).
- Mix it well & mould it into a dough .
- Make sure it has the right consistency to pass through the murukku presser.
- With the help of a murukku presser/mould, fry it in a deep pan of heated oil, until they are golden brown in colour.
- Drain them in a paper towel to remove excess oil, let them cool.
- Store in an air tight container.
Making time: 45 minutes
Serves: makes 20 murukkus approximately.
Shelflife: Can be used for 1 month.
Note: The murukku presser can be coated with oil on the inside for easy pressing. Also make sure that the dough doesnt stick to hands to get the exact consistency of dough. To chack them , pass them through murukku presser.
Posts
Post a Comment