Murukku can be called as thengkuzhal also. Instead of using gram flour or moong flour, I used Dalia (pottukadalai,fried gram) powder here. When using this powder the taste and color will be so good.
Rice flour – 3 cups
Dalia (pottukadalai) – 1 cup
Butter -1 tbs
Jeera – 2 tsp
Asafoedita – 4 pinch
Salt – as per taste
Oil - for deep fry
Grind Dalia finely to powder in a mixie. Now mix rice flour, dalia flour, butter, jeera, hing & salt together with sufficient water & knead it as a dough consistency. Now fill the mould by small portion of dough & squeeze out through muruku mould (single star achu) into hot oil, deep fry both sides & when hissing sound goes down, take out the murukku from oil.
Note: Instead of using store bought rice flour, home made flour can be used. Soak raw rice for 20-30 minutes & drain it well. Now spread the rice on kitchen towel till it becomes little dry. Do not dry it for a long time, it should be damp when grinding. When you pick the rice by hand, it should be catchy & spread easily. Now this is the right time to grind, Make it to fine powder.Do not the flour at a time then murukku gets dark brown colour
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sending this to Rice mela by valli