Source– The Hindu
Oil to deep fry
Take the flours, the spices,salt and ghee in a bowl.Mix well. Add hot oil [and it will sizzle] and mix carefully. Sprinkle water little by little to get a soft dough. Take a lump of dough and fill it into a greased murukku press.
Meanwhile heat oil for deep frying. Press out the murukku onto a greased ladle and let it sit for 5 minutes.
Gently drop it into the oil. [The muruuku will slide off ]. Repeat this for a few more. Fry till the murukku is half cooked and does not look doughy.REmove from oil and keep aside. Now do the same for the second batch.
Once you remove the second batch that is half cooked, put in the first batch of half cooked murukku into the oil.Fry till it turns crispy but should not turn brown. Remove from oil and keep aside. Now fry the second batch of half cooked murukku in the same way.
Repeat this till you use up all the dough.
Serve immediately or store in air tight container after it cools down.
- While making the dough, add water little by little.
- The dough should neither be too dry or too sticky. When you press out the murukku and if it breaks into small pieces and does not flow freely from the press, it means the dough is dry. Sprinkle a little water and try again. It it is sticky,the ridged look will not be seen when you press it out. Add a little rice flour and mix again.
- If using store brought ricer flour, roast it gently for a few minutes before using in this recipe.
The climate is cold and windy with a soft drizzle throughout the day.I would love to much on these and settle with a cup of coffee and my latest read for the Reading challenge this noon , if I have time. I cannot think of a better way to laze around!