Cookbook:Deep Fried Black Lentil and Rice Flour Dough Balls (Murukku)
Appearance
(Redirected from Cookbook:Murukku)
Deep Fried Black Lentil and Rice Flour Dough Balls (Murukku) | |
---|---|
Category | Fritter recipes |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | 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.