Hi Everyone,
Now a days we celebrate our festivals with television and
with store brought sweets and savories!!
During my childhood days festivals are more delightful when
we prepare our sweets in home.So I decided to prepare savories in home for
festivals to bring more happiness to my family and also a satisfaction to me too.
Though my husband is not much interested in snacks he likes
this Ribbon Pakoda so I decided to give a try.They usually prepare ribbon pakoda
using besan flour but somehow I didn’t like the smell of the besan flour and
also I don’t have much use of this flour in my kitchen so I don’t want to buy
and keep it in stock just for this muruku , So I decided to try with my kitchen
ingredients in hand and the result is awesome!!!
Iam so happy to share the same with you tooJ
INGREDIENTS :
Idli rice or raw rice – 1 cup
Roasted channa dal / Pottu kadalai – 1/4 cup
Butter – 4 tsp (melted)
Salt – as required.
Oil – for frying
Red chilli powder – 2 tsp
Sesame seeds / Ellu – 1 tsp
Cumin / Zeera – 1 tsp.
Ajwain seeds / Omam – 1 tsp.
PREPARATION :
1) Soak rice for minimum 3 hours and grind it
without water or very less water ,It is better if you grind in grinder .If your
grinding in mixie then it will be little watery in that case keep the batter in fridge
for 5 to 6 hours so that the batter will turn to thick consistency like the
below picture.
2) Grind the roasted channa dal to fine powder.
3) Add butter , salt, chilli powder,channa dal
powder to the batter.
4) In a pan dry roast sesame seeds , cumin , ajwain
till they starts spluttering , then add it to the batter and mix it with hand
well .
5) After mixing it should be like our chapathi
dough.
6)
In a big kadai add the required oil and heat it
.
7) Once oil gets heated take a handful of dough and
compress it in the muruku press ( we say it as muruku pidi) and compress it in
the oil as below picture in batches.
8) And flip the murukus using the spatula ,when the
bubbles in oil subsides filter the muruku from the oil and drain it completely.
9) Store in airtight container after cooling down.
10) You can enjoy it for a week when stored in
airtight container.
NOTES :
1) Don’t add butter too much it will spoil the
entire consistency and taste of muruku.
2) If you are using butter right from fridge it will be in solid state , in that case use 2 tsp of butter is enough.
3) Always fry in medium heat.
4) If you like you can add 1/4 tsp of Asafoetida to the dough and mix but I didn't add .
HAPPY COOKING!!!
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