Thursday, January 27, 2011
Crispy murukus
Being far away from my land, not having a store than I can quickly run to get something to munch on I settled for making some crispy snacks myself at home, this evening. Going thru' the pantry contents - murukus seemed to be the best option. These are the ingredients and measures I used but did I mention you need a 'sancha' or muruku maker or mould?
Ingredients:
Rice flour - 1 cup
Urad dal (black gram) flour - 1/4 cup
Butter - 2 tbsp (melted at room temperature)
Sesame seeds - 1tbsp
Salt - 1 tsp
Chilli powder - 1 tsp
Cumin seeds - 1 tsp
Oil - 2 cups
Muruku maker
Combine all the dry ingredients and mix butter until you notice that small lumps form. Take warm-hot water and mix with the earlier mixture taking care there's not too much liquid in the dough.
In the meanwhile, heat oil in a pan on high. Butter the insides of the mould. Put the aforementioned mixture into muruku maker (sancha/mould) and once the oil is really hot, press the sancha to drop some spirals of dough into the oil. Fry the muruku spirals until they turn lightly golden brown and drain them on a paper towel.
Once all the muruku spirals are cooled down, preserve them in an airtight container.
Rice flour - 1 cup
Urad dal (black gram) flour - 1/4 cup
Butter - 2 tbsp (melted at room temperature)
Sesame seeds - 1tbsp
Salt - 1 tsp
Chilli powder - 1 tsp
Cumin seeds - 1 tsp
Oil - 2 cups
Muruku maker
Combine all the dry ingredients and mix butter until you notice that small lumps form. Take warm-hot water and mix with the earlier mixture taking care there's not too much liquid in the dough.
In the meanwhile, heat oil in a pan on high. Butter the insides of the mould. Put the aforementioned mixture into muruku maker (sancha/mould) and once the oil is really hot, press the sancha to drop some spirals of dough into the oil. Fry the muruku spirals until they turn lightly golden brown and drain them on a paper towel.
Once all the muruku spirals are cooled down, preserve them in an airtight container.
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