Skip to main content

Murukku (version-2)/Chakli


For the final day of BM#23 I made spicy version of murukku with the cooked urad dhal and rice flour.I have already posted the Diwali Muruku or ThenkuzhalPaasiparuppu(moong dhal) murukku .But this is a slightly spicy version of murruku and my mom learnt it from her neighbor.Here goes the recipe for crunchy murukku..........

Ingredients

IngredientQuantity
Rice flour/arisi maavu2cups
Whole urad dhal/ullutham paruppu1/2cup
Chilly powder/milagai podi1tsp
Cumin seeds/jeeragam 1tsp
Asafoetida 1/8tsp
Butter2tbs
Saltto taste
Oilfor frying



Method

Pressure cook the urad dhal for 2-3 whistles with 11/2ups of water.Blend the cooked urad dhal in a blender to a fine paste and keep aside.
Take a wide mouth bowl and add rice flour,ground urad dhal,butter,chilly powder,salt,asafoetida,cumin seeds.Mix it well and sprinkle water little by little and make a soft dough.
Mean while heat a pan with oil,fill the murruku press with the prepared dough using the 3 eyed blade and squeeze it in the oil directly or in a small plates and drop it in the oil.Fry it in a medium till it becomes crisp and golden.Drain it on a paper towel and let it cool.
After cooling store it in a air tight container.


Enjoy..............................

  • The flour doesn't need of much water as the urad dhal has moisture in it.I used only 3tbs of water.
  • Butter can be substituted with 3tbs of hot oil.
  • Instead of cumin seeds,carom seeds or sesame seeds can be used.
  • Star shaped blade can be used.
Check out my fellow bloggers participating in BM#23.
Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Vegetable Biriyani - Pressure Cooker Method

Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                  ...
Post a Comment
Read more