This different type of Murukku is made in my in law's house for many decades.Pasiparuppu flour is also added along with Uzhandha Mavoo and it has a rich taste.Though the shape resembles the Mullu Murukku, it is slightly different from that. In the Mullu Murukku mould, the holes in the round plate is in the shape of a star, while we use a round plate with holes in the shape of a plus symbol.
The round plate with the holes in the shape of a star can also be used for this.
Rice flour and urad dhal flour can be prepared at home or can be got from the stores.But pasiparuppu flour, if prepared in large quantity, like 1 kg. can be dried in the sun and ground in the commercial machine, ie. grinding mill.Small quantity like 1/2 can be powdered at home in the mixi and sieved.This can be prepared in advance and stored.
The pasiparuppu flour, powdered in large like 1 Kg. can be stored even for a year
outside the fridge in our country.
Cooking Time : 30 minutes
No. of Murukkus : 50
Ingredients :
Rice Flour 2 cups
Urad dhal Flour 1/2 cup
Pasiparuppu / Payathamparuppu Flour 1/4 cup
Salt 1 levelled tsp.
Butter 2 levelled tsp.
Oil
Method :
1. Sieve all the flours with salt and mix well.Sieving the flours is very important.
2. Add the butter.
3. Add the water little by little and make a dough.
4. The dough must be of the right consistency. If the tough is very loose, the shape of this
murukku pressed through the star or the plus shaped holes may be lost.
5.Heat the oil in a flat shaped tawa.
6.Fill 3/4 of the murukku mould with the dough and press in the oil.
7. When one side is cooked, turn to the other side.
8. Once the bubbles disappear, remove from the oil.Repeat till all the dough is finished.
Notes :
1. I always use a flat tawa made of cast iron which was available only in a few shops earlier. I bought it in a shop in Madurai Pudumandapam, 30 years back. Now it can be got in many of the stores. As it is heavy, it can retain the heat. As it is flat, the oil spreads well.
2. The flat tawa of cast iron, 10 inches in diameter, used by me can cook 4 murukkus at a time.
3. If the mould is filled with the dough once, it can be used twice, each time for 4 murukkus.
4. Before filling the mould with the dough each time, insert the fingers well and free the holes well.
5. For the above measurements, 400 ml. oil is enough and half of the oil is left over.That oil can be reused once for cooking.
6. Hot oil can also be used instead of butter. But butter is the real taste maker and gives a rich taste.
The round plate with the holes in the shape of a star can also be used for this.
Rice flour and urad dhal flour can be prepared at home or can be got from the stores.But pasiparuppu flour, if prepared in large quantity, like 1 kg. can be dried in the sun and ground in the commercial machine, ie. grinding mill.Small quantity like 1/2 can be powdered at home in the mixi and sieved.This can be prepared in advance and stored.
The pasiparuppu flour, powdered in large like 1 Kg. can be stored even for a year
outside the fridge in our country.
 |
| Magizhambu Thenguzhal |
Cooking Time : 30 minutes
No. of Murukkus : 50
Ingredients :
Rice Flour 2 cups
Urad dhal Flour 1/2 cup
Pasiparuppu / Payathamparuppu Flour 1/4 cup
Salt 1 levelled tsp.
Butter 2 levelled tsp.
Oil
Method :
1. Sieve all the flours with salt and mix well.Sieving the flours is very important.
2. Add the butter.
3. Add the water little by little and make a dough.
4. The dough must be of the right consistency. If the tough is very loose, the shape of this
murukku pressed through the star or the plus shaped holes may be lost.
5.Heat the oil in a flat shaped tawa.
6.Fill 3/4 of the murukku mould with the dough and press in the oil.
7. When one side is cooked, turn to the other side.
8. Once the bubbles disappear, remove from the oil.Repeat till all the dough is finished.
Notes :
1. I always use a flat tawa made of cast iron which was available only in a few shops earlier. I bought it in a shop in Madurai Pudumandapam, 30 years back. Now it can be got in many of the stores. As it is heavy, it can retain the heat. As it is flat, the oil spreads well.
2. The flat tawa of cast iron, 10 inches in diameter, used by me can cook 4 murukkus at a time.
3. If the mould is filled with the dough once, it can be used twice, each time for 4 murukkus.
4. Before filling the mould with the dough each time, insert the fingers well and free the holes well.
5. For the above measurements, 400 ml. oil is enough and half of the oil is left over.That oil can be reused once for cooking.
6. Hot oil can also be used instead of butter. But butter is the real taste maker and gives a rich taste.
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