Saturday, 10 October 2015


This snack is being prepared during Diwali festival in larger quantity and stored for more than one week.
It is not spicy and its ingredients are very few such as raw rice flour, urad dal flour, cumin seeds, ajwain powder, butter, asafoetida and salt. No chilly at all.
Raw rice flour two cups
Slightly dry roasted urad dal flour one cup
Asafoetida one pinch
Cumin seeds one spoon
Salt as required
Butter one full spoon
Water to knead
Cooking oil to deep fry
Dry roast the urad dal slightly.
Allow to cool down
Grind to get nice flour and sieve into fine texture.
Take a dry wide bowl and add butter.
Heat it to melt
Add rice flour, urad dal. flour, salt, cumin seeds, ajwain powder and knead together.
Knead the ingredients by adding. little by little water until you get soft and non sticky dough.
Heat the cooking oil in a dry pan
Grease the murukku maker and squeeze the murukku directly into oil.
Care to reduce the flame when squeezing.
Flip other side with the long needle.
Take out the murukku when sizzling sound ceased.
Allow to cool and collect them in a airtight container for future use.
Thaen kuzhal murukku is ready to be enjoyed with tea.

No comments:

Featured post


Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...