Murukku

Since Diwali is nearing I want to post recipe of our famous murukku..... We can't imagine Diwali without this murukku....nowadays everyone is preparing variety of murukku.... But I always love our traditional chettinad murukku.... Nothing added... Just plain murukku... Used to taste soo great....

Murukku means usually murukku of son in laws used to come into everyone's mind... I never give importance to the shape of the murukku... Since I directly pressing murukku in the oil, without first making shape on back side or plate or cover etc., shape comes according to the mood I have, some may go big, some may go small, some may be thick and some may be thin.... But taste always so nice... Try this and give back your feed back

Ingredients

Raw rice - 4 cups

Par boiled rice - 1 cup

Urad dhal - 1 cup

Hing powder - 10 gms

Oil and Salt - as needed

Ghee - 50 gms

Water - as needed 

Method

Dry roast urad dhal in a pan till nice aroma comes.... Grind together both rice and urad dhal in machine. Then sieve it and keep ready. Can use this flour even for six months.

On the day of making murukku, mix hing powder and salt in water so that both are completed dissolved in water. Filter this through filter and pour over the flour. Filtering is important here,,otherwise while making murkku it may burst. Heat ghee in a pan and pour the ghee also over the flour. Now add water and mix everything well....knead well so that all are mixed well.... Dough should not be so tight, it is better it is bit loose but take care to avoid excess water. While kneading if you feel dough becomes so tight, can add little water and knead,.. If you feel it is watery, can add little flour and knead.

Heat oil in a broad pan. Prepare murukku using murukku mould and put it in the oil. I directly pressed the murkku presser in the oil and by rotating hand made murkku shape... If you are not comfortable with this procedure.. Can make shapes using murkku presser on the back side or spatula or plate or banana leaves or cover and the put it in the oil... Turn on both sides till murkku cooked well and store it in a tight container.

This is called pacha murkku.... While preparing murkku in the above method,  after pressing the murkku in the oil, take the murkku from oil immediately in one or two seconds... It will be rubber like... Everyone will be liking this taste so much.... But should eat this when it is hot....