Kai murukku |
Ingredients:
Raw rice/Pacharisi
|
4 cup
|
Skinless Urad dhal/Ulunthu
|
1 ½ cup
|
Salt
|
For taste
|
Sesame seed/Ellu
|
2 table spoon
|
Cumin seed/Jerragam
|
2 table spoon
|
Oil/Ghee
|
4 table spoon
|
Suthu murukku |
How to make kai
murukku:
- Roast the urad dal till its color starts to change. Grind it finely and sieve it.
- Soak the rice in water for an hour and drain the water. Dry it in a cloth and powder it finely. Sieve this.
- Roast the sesame seed till the aroma comes out.
- Now mix both the flour along with salt and knead it with oil/ghee and water softly.
- Beat the dough in chapathi maker to increase the softness.
- Atlast add the cumin seed and sesame seed and knead it.
- Now take a lemon size ball of dough and swirl the muruku in a plastic sheet or cloth by keeping a bottle cap in center. Push the dough with your fingers and swirl in circle.
- Transfer it into the hot oil using flat ladle/dosa flipper and fry it till golden brown.
Tips:
- You can prepare the urad flour before 2 or 3 days, but rice flour you should prepare it only on that day when you are going to do murruku.
- Knead the dough only before doing frying it.