Thursday, 27 November 2014


This dish is a very favourite snack to everybody in our areas like Erode, Coimbatore, Trichy, Madurai, Dindigul, Palani and almost all areas covered in Tamil Nadu


Ponni Rice two cups soaked for three hours.
Bengal gram powdered one and a half cup.
Red chillies four or five
Salt as needed
Carom seeds one tablespoon
Butter one spoon
Asafoetida half pinch
Sesame seeds white one tablespoon.

Step by Step Procedure:

1.   Wash the soaked ponni rice thrice.
2  . Grind it into a smooth paste with salt
3.   Collect the batter in a big size bowl.
4.   Put the Bengal gram, chillies
      together in a mixie and grind them into a
      fine powder and sieve it.
5.   Mix the gram powder into the batter
6.   Add butter.
7.   Add carom seeds and sesame seeds.
8.   Mix well.
9.   The batter will become non-sticky,
      and soft dough now.
10.  Fill the 3/4 th of the press with a portion of dough
11.  Press the equipment gently to 
     squeeze the dough into fairly thick
     strands into round shape over the
     greased ladle
12. Heat the cooking oil. Make sure oil is hot enough by checking a small bit of dough, it should come        up instantly.
13. Flip the round shaped murukku into oil carefully.  We can fry four or five at a time.    
14.  Let the murukku become golden
      brown both sides.
15.  Collect fried murukku from the oil carefully out when the oil bubbles become less.

16.  Allow it to cool and transfer the murukkus in the airtight container

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