Diwali is a time when all Indian homes are busy with the preparation of many varieties of sweets and snacks. Usually everyone in the house will have their own favourites. When we were little my mom used to make snacks and sweets per each persons request. Its the same in my mother in laws place as well. Somehow each person will wish for a different one and during diwali all those wishes are granted!
I am also busy making a variety of snacks and sweets. My dad is visiting and all the hard work of pressing the murukku was done by him. How lucky for me.
This Murukku is famous for its melt in the mouth texture. It does not have any spice like chilli powder or pepper added to it. Flavour comes from the cumin seeds.
Ingredients (makes about 18-20 small thenkozhal)
Rice Flour 2 cups
Urad Dal Flour 1/2 cup
Butter 1 tbsp (Sub with oil for Vegan)
Cumin Seeds (Jeera) 1 tsp
Hing a pinch
Salt 3/4 tsp (or to taste)
Oil for Deep Frying
Method of Preparation
1. In a mixing bowl add the rice flour and urad dal flour. If you do not have urad dal flour, you can just powder some whole pealed urad dal.
2. Add the rest of the ingredients and mix well.
3. Add warm water and make a still dough like chapatti dough.
4. You need a Murukku Press for making this. Use the chip with a round hole.
5. Heat oil in a pan and keep ready.
6. Take a portion of the dough and place inside the press. Close and press the murukku on a plate. You will get about 3-4 per portion.
7. Transfer the murukku to the oil. Fry till it is cooked. Please note a thenkozhal should never change from its pale cream colour.
8. Repeat for the rest of the portions of the dough.
I am also busy making a variety of snacks and sweets. My dad is visiting and all the hard work of pressing the murukku was done by him. How lucky for me.
This Murukku is famous for its melt in the mouth texture. It does not have any spice like chilli powder or pepper added to it. Flavour comes from the cumin seeds.
Ingredients (makes about 18-20 small thenkozhal)
Rice Flour 2 cups
Urad Dal Flour 1/2 cup
Butter 1 tbsp (Sub with oil for Vegan)
Cumin Seeds (Jeera) 1 tsp
Hing a pinch
Salt 3/4 tsp (or to taste)
Oil for Deep Frying
Method of Preparation
1. In a mixing bowl add the rice flour and urad dal flour. If you do not have urad dal flour, you can just powder some whole pealed urad dal.
2. Add the rest of the ingredients and mix well.
3. Add warm water and make a still dough like chapatti dough.
4. You need a Murukku Press for making this. Use the chip with a round hole.
5. Heat oil in a pan and keep ready.
6. Take a portion of the dough and place inside the press. Close and press the murukku on a plate. You will get about 3-4 per portion.
7. Transfer the murukku to the oil. Fry till it is cooked. Please note a thenkozhal should never change from its pale cream colour.
8. Repeat for the rest of the portions of the dough.
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