Ingredients
- Wheat flour - 1 cup
- Red chilli powder - 3/4 tsp
- Jeera/ ajwain - 1 & 1/2 tsp
- Asafoetida - 1/8 tsp
- Salt - as needed
- Oil - For deep frying
- Steam cook atta in a clean white cloth, tied into a bag. You can use your idli pot and place this bag over the idli plate. I used my bamboo mesh too over the plate. You can use pressure cooker also for steaming. Keep the bag in a container and cover and cook without pressure value (pressure regulator).
- Steam cook for 15 mins to 20 mins.
- Untie and when it is warm enough to handle, break it roughly.
- Sieve it and use ur hands to break, if there is any small lumps. I used the clover shaped hole plate for this murukku. Its your choice to choose.
- Heat oil in kadai meanwhile you prepare the dough. Add red chilli powder, asafoetida, salt and jeera.
- Add a tsp of oil (preferably hot oil) too. Make dough with water. It should be a stiff yet smooth and non sticky dough.
- Press into coil shape or what ever comfortable shape you prefer. I opted for this coil shape murukku.
- Please refer the video for guidance in the bottom of the post. I pressed in a plastic cutting board and used dosa spatula to take it and transfer to oil..
- Deep fry in hot oil, cook both sides until the shh… sound and bubbles reduces. Until crisp and golden brown. Never let oil fume at any point, regulate the heat now and then and ensure even cooking of the murukku. You can press the next batch of murukku while a batch is getting cooked. Drain in paper towel.
CONTACT
Chirackal Agro Mills
Marottichode, Kalady - 683547,
Ernakulum, Kerala
Ph: 0484 2463508, 2463751, 2460412, 2461263
Fax: 0484 2465009
Mobile: 9526177753
E-mail : mail@periyarrice.com
Website : www.periyarrice.com
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