One more south indian snack varieties, made during krishna jayanthi and also during deewali, when we all do different kinds of snacks and savouries. This is a very easy, simple, tasty snack. No need to fry the rice and dals like other murukku varieties.
Ingredients:
Rice - 2 cups,
Urad dal - 1/2 cup,
Cumin - 2 teaspoon,
Salt,
Butter - 2 tablespoon softened,
Asafoetida - a fat pinch,
Oil to fry.
Method:
Mix rice and dal and flour mill to a fine powder(no need to fry the ingredients).
Add salt, asafoetida, cumin and butter to the flour.
Take a little amount of the flour at a time and mix with water to a stiff dough.
Knead the dough well, so that there are no cracks in the dough.
Put the thenkuzhal plate to the mould. Stuff the dough into the mould.
Press into thenkuzhal murukkus and fry in medium hot oil.
Keep turning occasionly and ensure even cooking in both sides.
Fry until lightly browned.
Remove and drain excess oil on a tissue and serve.
Repeat the procedure with remaining flour and enjoy.
Ingredients:
Rice - 2 cups,
Urad dal - 1/2 cup,
Cumin - 2 teaspoon,
Salt,
Butter - 2 tablespoon softened,
Asafoetida - a fat pinch,
Oil to fry.
Method:
Mix rice and dal and flour mill to a fine powder(no need to fry the ingredients).
Add salt, asafoetida, cumin and butter to the flour.
Take a little amount of the flour at a time and mix with water to a stiff dough.
Knead the dough well, so that there are no cracks in the dough.
Put the thenkuzhal plate to the mould. Stuff the dough into the mould.
Press into thenkuzhal murukkus and fry in medium hot oil.
Keep turning occasionly and ensure even cooking in both sides.
Fry until lightly browned.
Remove and drain excess oil on a tissue and serve.
Repeat the procedure with remaining flour and enjoy.
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