Mainly Murukulu is an authentic South Indian‘s all-time favorite snack. This is very crunchy and little spicy in taste. All my friends love this Murukulu very much. I learnt this Murukulu from one of my friend Swathi.
Ingredients:
- Gram flour/Besan 1 cup
- Rice flour 3 cups
- Red chili powder 1 tbsp..
- Salt ¾ tbsp..
- Butter 1 ¼ tbsps..
- Ajwine/Vamu 1tsp
- Sesame seeds 1tsp
- Hing/Asafoetida one pinch
- Oil for deep frying
Procedure:
Preparing dough:
- Sieve Gram flour/Besan and keep it side.
- Mix together Besan and rice flour in a wide bowl.
- Now add sesame seeds, Ajwine, Hing, Salt, Red chili powder and melted butter into flour mix.
- Mix everything well.
- Now make soft dough by gradually adding water and knead it like lightly soft dough that means make sure that Dough shouldn’t be stiff.
- Take a one “star” type of mold and fix it in a Murukulu presser.
- Now fill Murukulu presser with required amount of dough.
Frying:
- Heat the deep frying pan with required amount of cooking oil at medium to high heat.
- Check the oil for perfect temperature by dropping very small amount of prepared dough (bead size). If the dough rises immediately that means oil is ready to fry.
- At this time with your hands, slowly press the Murukulu mold in circular motion on the greased wide spatula and then immediately drop it in hot oil. (Please see my picture)
- You can drop 5-6 Murukulu at each batch depending on the size of the pan.
- Once the hot oil bubbles reduce then you can flip/turn it other side and fry it well, until golden brown.
- Take out all Murukulu and place them in an oil strainer.
- Check and adjust the oil temperature for every batch.
- Store them in an air tight container once they come to the room temperature.
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