One of the easiest murukku you could ever make, this is it..It can be made very easily, but the taste is absolutely delicious. Taste so buttery, crunchy and melt in mouth..It is hard that you can go wrong in this recipe.
Coconut Milk Murukku
Wheat flour murukku
Cooking Time : 1 to 2 min per batch
Makes : 3 cups
Rice Flour / Arisi Mavu – 1 cup
Gram Flour / Kadalai mavu / Besan – 2 tblspn
Roasted Gram Dal / Pori Kadalai – 2 tblspn powdered
Salt to taste
Asafoetida / Hing / Kaya Podi – 1/4 tsp
Butter or Ghee or Vanaspati – 1.5 tblspn
Sesame Seeds – 1 tsp
Water as needed
Oil for Deep Frying
Take rice flour, gram flour and roasted gram dal powder in a sifter and sieve it well.
Take it in a bowl, add in the remaining ingredients except oil and water and rub with your finger to create a crumbly texture.
Now add in water slowly and knead to a soft dough.
Heat oil for deep frying.
Fill the murukku press with the dough, i used a mullu murukku achu for this, you can use any mould. Fill the press with dough and press straight in oil. Fry till golden and the shh sound subsides in the oil. Drain onto some paper towel.
Cool this completely.
Store this in a air tight container.
|Take all your ingredients|
|Take roasted gram dal in a blender|
|Take rice flour in a sifter|
|Add in powdered gram dal|
|add in gram flour|
|sieve it well|
|take it in a bowl|
|add in salt|
|add in sesame seeds|
|add in asafoetida|
|now add in either butter, ghee or vanaspati|
|rub it with your fingers|
|now it resembles coarse crumbs|
|add water slowly|
|knead to a soft dough|
|now it is done|
|You need this mould, you can use any shape|
|roll it like a log|
|put it in the mould|
|Press it straight into the hot oil|
|let it fry|
|now the bubbles in oil has subsides a bit|
|now it is done|
|set aside to cool completely|
|Store it in a air tight container, this will last for more than 10 days..|