Hi Everyone,
MURUKU!! This is one traditional snack which is very common
in south India for all festivals.
This snack has a special qualification that it can be
stored for weeks without changing its taste.My mum use to prepare this muruku
every 15 days and store it for 2 to 3 weeks.When I went to home town last month
I requested her to prepare muruku for me , she who already interested in my
blogging immediately started the process and within half a day everything was
prepared ,fried and we started munching too.
Iam very happy to share my mums signature snack recipe with
you too.
INGREDIENTS :
Idli rice or normal rice(which we use for preparing lunch
) - 4 cups.
Roasted channa dal – 1 ¼ cup
Butter / Vanaspati – 100 gms ( appx ½ cup)
Sesame seeds – 4 tsp
Cumin – 1 tsp
Ajwain / Omam – ½ tsp
Salt – 2 tsp ( as required )
Oil – for deep frying.
PREPARATION:
1) Soak rice
for 2 to 3 hours ,after 3 hours of soaking drain the water and with very little
water grind the rice to fine paste(as in picture).
 |
| BATTER MUST BE THICK LIKE THIS! |
2) Finely
powder the roasted channa dal.
3) Slightly
dry roast Sesame seeds , cumin , ajwain.
4) In a
wide bowl add grounded rice paste , channa dal powder , roasted sesame , cumin
, ajwain,butter , salt and mix well with hands.
5) Knead
well till butter and other ingredients mixes well with rice dough.
6) In an
even surface spread a neat cloth .
7) In
your muruku press , add a handful of mixed dough and close the lid and press
the dough in circular motion over the cloth as in picture.
8) Heat
enough oil in wide kadai , add the pressed dough one by one gently in hot oil
and fry in medium flame till they become golden yellow.
9) When
done remove from oil and drain the excess oil.
10)
Store the muruku in airtight container and it
remain fresh even for a month.
NOTES :
1)Don’t
add much water while grinding rice , the batter must be thick.
2)In
case you added more water , keep the batter in fridge undisturbed for 2 hours
,the thick batter will settle down and water remains in top.You can dispose the
water and use the dough alone.
3)Butter
can be replaced with vanaspathi but I recommend butter.
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