Ingredients:
- Parboiled Rice – 3 cups
- Gram flour – 2.5 cups
- Asafoetida – 1/2 tsp
- Chilli powder – 3 tsps (around 10-15 chillies)
- Butter – 1 cup
- Salt to taste
Method:
Soak rice for 3-4 hours and grind with salt and asafoetida. Add chilli powder and gram flour and mix well with butter to make a thick dough. Put the dough in the murukku mould and squeeze out into hot oil and fry and strain. Use the 1 cm X 0.1 cm hole mould plate. Once it has cooled down, store in air tight container.
Miscellaneous:
- Cooking Time: 40 min
- Cuisine: Indian
Ingredients:
- Raw rice – 4 cups
- Urad dal – 1 cup
- Perungayam (asafoetida)- 1/2 tsp
- Butter – 1/2 cup
- Sesame seeds (black) – 2 tsp
- Salt – to taste
Method:
Dry grind the raw rice and urad dal (slightly roasted before grinding) separately. Soak the sesame seeds in water for a while and drain and set aside. Combine well both the flours together with some water, salt and butter. Then, add the sesame seeds and perungayam and mix well. The consistency should be like a thick paste to dough (a little loose than a chapathi dough). Put an apple sized dough into the murukku achu (mould for making murukkus, karasev) etc. Use the medium round/holes plate in the mould for making murukkus. Squeeze out in circles on the back of a ladle or slotted spoon used for deep frying.
Heat oil in a kadai (deep pan) and drop the squeezed out murukku in the oil. Deep fry till mild-golden brown.
Miscellaneous:
- Cuisine: Indian
- Cooking Time: 30-40min
Ingredients:
- Maida – 2.5 cups
- Red Chilli powder – 1 1/2 tsp
- Salt – to taste
- Asafoetida – 1/2 tsp
- Oil/Butter – 4 tbsp
Method:
Mix all the ingredients with some water and knead into a dough. Make balls out of the dough and roll them into chappathis using a rolling pin. Make sure you roll them with uniform thickness. Don’t make the edges too thick/thin. Make cuts using a bread knife/rolling wheel by drawing parallel lines and criss-crossing them with another set of parallel lines to make diamond shaped cuts. Carefully separate the diamond cuts.
Deep fry them in oil. Strain and set aside. After they have cooled down, store them in air tight container.
Miscellaneous:
- Cooking Time: 20-30 min
- Cuisine: Indian
