Cookbook:Deep Fried Black Lentil and Rice Flour Dough Balls (Murukku)
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Deep Fried Black Lentil and Rice Flour Dough Balls (Murukku) | |
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Category | Fritter recipes |
Cookbook | Ingredients | Recipes
Ingredients:[edit | edit source]
- 2 cups rice flour
- ½ cup urad dal
- 2 tsp jeera
- 4 tsp sesame seeds
- 1 tsp red chile powder
- Salt to taste
- 3 tbsp oil (hot)
- Oil for deep frying
Procedure[edit | edit source]
- Dry roast the urad dal. Grind it into a fine powder, and keep it aside.
- In a wide bowl combine the rice flour, urad dal powder, chili powder, salt, sesame seeds, and jeera. Mix it well, then mix in the oil.
- Mix in enough water to make a dough of roti consistency.
- In a deep frying pan heat enough oil for deep frying.
- Once the oil is hot enough for frying, press dough into a murukku mould. Fry the murukku in batches until they are light golden brown in color.
- Drain the finished fritters on a paper towel.
Notes, tips, and variations[edit | edit source]
- The frying oil should not be too hot, or the murukku will burn.
- These can keep up to 2 weeks in an airtight container.