{"id":213,"date":"2009-10-21T22:07:29","date_gmt":"2009-10-22T06:07:29","guid":{"rendered":"http:\/\/www.thezeal.com\/cooking\/?p=213"},"modified":"2009-10-21T22:07:29","modified_gmt":"2009-10-22T06:07:29","slug":"murukku","status":"publish","type":"post","link":"https:\/\/www.kaizen.ist\/cooking\/murukku\/","title":{"rendered":"Murukku"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Raw rice &#8211; 4 cups<\/li>\n<li>Urad dal &#8211; 1 cup<\/li>\n<li>Perungayam (asafoetida)- 1\/2 tsp<\/li>\n<li>Butter &#8211; 1\/2 cup<\/li>\n<li>Sesame seeds (black) &#8211; 2 tsp<\/li>\n<li>Salt &#8211; to taste<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<p>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.<\/p>\n<p>Heat oil in a kadai (deep pan) and drop the squeezed out murukku in the oil. Deep fry till mild-golden brown.<\/p>\n<p><strong>Miscellaneous:<\/strong><\/p>\n<ul>\n<li>Cuisine: Indian<\/li>\n<li>Cooking Time: 30-40min<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: Raw rice &#8211; 4 cups Urad dal &#8211; 1 cup Perungayam (asafoetida)- 1\/2 tsp Butter &#8211; 1\/2 cup Sesame seeds (black) &#8211; 2 tsp Salt &#8211; 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 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-213","post","type-post","status-publish","format-standard","hentry","category-savories"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Murukku - Priya&#039;s Food Bites<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.kaizen.ist\/cooking\/murukku\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Murukku - Priya&#039;s Food Bites\" \/>\n<meta property=\"og:description\" content=\"Ingredients: Raw rice &#8211; 4 cups Urad dal &#8211; 1 cup Perungayam (asafoetida)- 1\/2 tsp Butter &#8211; 1\/2 cup Sesame seeds (black) &#8211; 2 tsp Salt &#8211; to taste Method: Dry grind the raw rice and urad dal (slightly roasted before grinding) separately. 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