Preparation of Murukkus
Ingredients
100 gm raw rice
200 gm urad dal
15 gm jeera
2 gm asafoetida
ghee
salt
Method
Soak the rice in water for a while. Drain out all the water and let the rice dry. Roast the urad dal. Powder the rice and urad dal separately, then sift them through a fine sieve and mix them together. Dissolve salt in water and add asafoetida to it. Add jeera, the salt-asafoetida water and ghee to the sifted flour and knead to prepare firm a dough. Place the dough in a steel press with a perforated disc to make thin noodle shapes. Press out the dough into hot oil in a circular motion and leave enough spaces between the murukkus while frying. Turn them over in the oil once and remove when golden brown in colour.
Ingredients
100 gm raw rice
200 gm urad dal
15 gm jeera
2 gm asafoetida
ghee
salt
Method
Soak the rice in water for a while. Drain out all the water and let the rice dry. Roast the urad dal. Powder the rice and urad dal separately, then sift them through a fine sieve and mix them together. Dissolve salt in water and add asafoetida to it. Add jeera, the salt-asafoetida water and ghee to the sifted flour and knead to prepare firm a dough. Place the dough in a steel press with a perforated disc to make thin noodle shapes. Press out the dough into hot oil in a circular motion and leave enough spaces between the murukkus while frying. Turn them over in the oil once and remove when golden brown in colour.
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