This is typically my mom in law's recipe, which I have been following for a long time.She is an expert in cooking.I am always grateful to her for the recipes of the traditional sweets and savouries.
We call this snack as Thenkuzhal to differentiate it from the hand made murukkus where the mould is not used.The rice flour can be home made or bought from the store.The urad dhal has to roasted before powdering.
Ingredients:
1. Rice Flour - 2 cups
2. Urad Dhal Powder - 1/2 cup
3. Butter - 1 tsp.
4. Salt - 1 tsp.
5. Asafoetida - a pinch
6. Seasame or Zeera ( optional ) - 2 tsp.
7. Oil - 2 cups
Method:
1. Mix all the ingredients well, except oil, together.
2. Add water slowly to get the consistency of the chappathy dhal.
3. Heat oil and using the murukku mould, press the murukkus in the oil.
4. when one side is cooked, turn it to the other side.When the bubbles stop, remove from oil.
Notes:
1. It is very important to sieve the rice flour and urad dhal flour.The salt and the sesame or zeera should be free from impurities.Even a small lump in the dough can cause flutters in the oil and make the hot oil to spill out which is quite dangerous.
2. Instead of butter, hot oil can also be added to get crisp murukkus.
3. When we are making for 4 cups of rice flour, the dry flours and the ingredients can be mixed together.But dough has to be prepared only for 2 cups of rice flour plus ingredients.After preparing the murukkus for that dough, the next set of dough has to be made. If the dough is made together for a large quantity,it may become sour,making the murukkus red or brown in colour.
4.My mom in law is very particular to maintain the white colour of the murukkus and at the same time they should also get well cooked in the oil.
We call this snack as Thenkuzhal to differentiate it from the hand made murukkus where the mould is not used.The rice flour can be home made or bought from the store.The urad dhal has to roasted before powdering.
Ingredients:
1. Rice Flour - 2 cups
2. Urad Dhal Powder - 1/2 cup
3. Butter - 1 tsp.
4. Salt - 1 tsp.
5. Asafoetida - a pinch
6. Seasame or Zeera ( optional ) - 2 tsp.
7. Oil - 2 cups
Method:
1. Mix all the ingredients well, except oil, together.
2. Add water slowly to get the consistency of the chappathy dhal.
3. Heat oil and using the murukku mould, press the murukkus in the oil.
4. when one side is cooked, turn it to the other side.When the bubbles stop, remove from oil.
Notes:
1. It is very important to sieve the rice flour and urad dhal flour.The salt and the sesame or zeera should be free from impurities.Even a small lump in the dough can cause flutters in the oil and make the hot oil to spill out which is quite dangerous.
2. Instead of butter, hot oil can also be added to get crisp murukkus.
3. When we are making for 4 cups of rice flour, the dry flours and the ingredients can be mixed together.But dough has to be prepared only for 2 cups of rice flour plus ingredients.After preparing the murukkus for that dough, the next set of dough has to be made. If the dough is made together for a large quantity,it may become sour,making the murukkus red or brown in colour.
4.My mom in law is very particular to maintain the white colour of the murukkus and at the same time they should also get well cooked in the oil.
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