This is one of the most requested recipe in yummy tummy. This recipe is requested a lot from you all to post before christmas. So couple of days back, i tried this. I was not sure how it will turn out because i have never made it before, this was the first time i am trying this. And to my surprise it came out beautiful. It is pretty simple, read the notes section carefully before making this. So try this and let me know how it turns out..
Preparation Time : 15 mins
Cooking time : 1 to 2 mins per batch
Makes - 10 to 12 murukku
Ingredients:
Rice Flour / Arisi Mavu - 1 cup
All Purpose Flour / Maida - ¼ cup
Sugar - ½ cup powdered
Cumin Seeds or Sesame Seeds - ½ tsp optional
Coconut Milk - 1 cup + more if needed
Oil for deep frying
Method:
Take rice flour, maida, sugar, cumin seeds in a bowl. Add coconut milk and make a smooth batter.
Now heat oil for deep frying. When it is hot, Place the achu muruku maker in hot oil for 5 mins or so till it is heated.
Now dip the maker in the batter. Dont dip it too much, just dip half way through.
The batter will stick to the achu, now place the maker in hot oil and fry, when it is fried half way through, take it out and use a fork or knife to release the sides, it will come easily. Now fry that till it reaches light golden.
Drain in a paper towel. Let it cool completely. It will be soft when you remove from oil, but once it cool the murukku will harden up.
Let it cool completely. Store in a air tight container.
Notes:
1)Batter consistency is important. The batter should not be too thick or too thin. If it is too thick, then the murukku will be chewy, if it is too thin, the the muruku wont comes from the achu maker.
2)The consistency of the batter should be little thinner than dosa batter, thicker than rava dosa batter.
3)Adding cumin seeds is optional.
4)Heating the achu in hot oil is important, so the batter sticks properly to the achu.
5)Dont dip the achu all the way through in the batter, you have to dip it half way or a little more than half way. If you dip it completely then the murukku wont come off from the achu.
6)Try to remove the achu using a fork or knife or a tongs when it is almost cooked. If you try to remove when the murukku is not cooked, then it may tear up.
7)Fry the murukku till it reaches light golden colour, it will keep on cook and get colour as it cools.
8)The murukku will look soft when you remove it from oil, it will get harder and crispier as it cools.
Treatment for New Achu:
1)First heat some oil in a kadai. Dip the achu in the oil and switch off the heat, leave it in the oil overnight. This way the achu is properly tempered.
2)Immerse the achu in dosa batter for a whole day, remove it wash it well, wipe it dry, apply oil on all sides, leave it for a whole day again and use.
Pictorial:
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| Take all your ingredients |
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| Take rice flour in a bowl |
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| Add in flour |
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| Add powdered sugar |
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| Add cumin or sesame seeds |
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| mix well |
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| Add in coconut milk |
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| Mix well |
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| It should be not too thick or too thin |
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| I Transfered it to a bowl, so it is easy for dipping and frying |
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| This is the achu |
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| Heat oil |
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| Dip the achu in oil till it is hot |
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| Remove it from oil |
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| Dip in batter |
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| Dip it just half way through or a little above it |
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| The batter will stick beautifully |
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| Fry till it is cooked half way |
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| remove it |
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| Now use a tongs to release the sides |
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| it will release beautifully |
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| fry it little more |
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| Till it gets little golden colour |
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| Serve |
Nahid
Noone can go wrong..tx to d way u hv explained..gr8 job..tx fr sharin.
Hamaree Rasoi
Crispy and crunchy looking cookies.
Deepa
Shobha
Nice.. I just bought this mould.. waiting to try it out .
Anonymous
Thanks for posting the step-by-step pictures..it really helps for the first timers!
Anonymous
Wow...v nice...but where can we get such moulds..I stay in Kolkata..
Anonymous
I am going to make this for Deepavali. Thks for detailed tips.
Aarthi
@Anonymousyou can get it in any shops which sell steel utensils..
banuprasanna
Ur receipes r really awesome.. no words to praise u.. step by step teaching s ur speciality. Keep rocking
Glavan Fernandez
Instead of coconut milk..... Can i use nilgiri's milk???
Aarthi
@Glavan Fernandezcoconut milk is must
Anonymous
Thanks for the recipe. It is a traditional recipe of Bangladesh. we used milk or water. It taste better If u use saunf instead of cumin.
Yasmin, Bangladesh.
Anonymous
I am from nagercoil... We used to add egg in this batter so that it will be soft and crispy
sindhu
It looks beautiful,in my house my mother used to make it with rice flour,eggs and sugar.They used to be very crispy as well as tasty,reminds me of my mother. In kerala we call it Achappam.Thank u for sharing this new method
Shafee Nazrin
Raw rice flour or roasted?
Aarthi
@Shafee Nazrinroasted rice flour.
Anonymous
Hi aarthi can u tell me the substitute of coconut milk because in north we don't get it. Thanks
Aarthi
@Anonymouscoconut milk is what gives the flavour to this, try using normal milk
Ten Dek
Hi Aarthi, I live in California & not sure where to buy this mold... online or Indian grocery. What is the mold called when ordering online? Thank you. Looks crunchy & delicious
Aarthi
@Ten Deku can look in online indian shops. or look in indian markets
Subha
Hi aarthi, i always follow ur recipes and all come out really well. But here in this case my batter has become bit thin so how can i make it thick and continue with the recipe. Please reply it as soon as possible coz i am on the half way of it