MURUKKU

MURUKKU

INGREDIENTS

RICE FLOUR-1 1/2 CUPS

MOONG DAAL/ YELLOW LENTIL -1/4 CUP
CHANNA DAAL/ BENGAL GRAM/ KADALAPARIPPU- 2 TABLESPOONS

CUMIN SEEDS-1/2 TABLESPOON
SESAME SEEDS/ ELLU- 1/2 TABLESPOON

ASAFETIDA POWDER-  A PINCH

BUTTER/ GHEE - 1 TABLESPOON

SALT

OIL

PREPARATION

DRY ROAST BOTH LENTILS SHALLOWLY
DO NOT ALLOW THEM TO BECOME BROWN

POWDER THEM IN A BLENDER

GRIND INTO FINE POWDER
SIEVE THIS

SIEVE RICE FLOUR TOO


ADD ALL INGREDIENTS EXCEPT BUTTER/GHEE IN A LARGE BOWL

MIX THOROUGHLY 
ADD THE BUTTER/GHEE NOW AND MIX WELL

NOW ADD WATER LITTLE BY LITTLE TO MAKE A MEDIUM DOUGH; THAT MEANS NOT TOO TIGHT NOR NOT TOO SOFT
ADD WATER CAREFULLY
COVER WITH A CLOTH

TAKE A MURUKKU PRESSER/ IDIYAPPAM FRAME

TAKE 1 STAR HOLE PRESS IN IT

INSERT 1 BALL OF DOUGH IN THE PRESEER

HEAT OIL IN A KADAI

YOU CAN DIRECTLY MAKE 4 TO 5 SPIRALS IN DEEP OIL
BETTER YOU TAKE A GREASED LADLE OR TAVA AND TO IT MAKE YOUR MURUKKU FROM THE DOUGH IN PRESSER

SLOWLY PLACE THE LADLE IN THE HOT OIL IN THE HIGH FLAME

ONCE THE MURUKKU DETTACHES FROM LADLE YOU CAN REDUCE THE FLAME TO MEDIUM
NOW WAIT FOR IT TO BE COOKED
COOK BOTH SIDES

ALOW IT TO COOL

ONCE COOLED KEEP IN AN AIR TIGHT CONTAINER