Ingredients
- Rice flour – 1 cups
- Salt – 1 tsp
- Urad dal - 1/2 cup
- Butter- 5 tsp
- Til / Gingelly – 1 tsp
- Cumin seeds - 1 tsp
- Hing/ asafoetida - 1 pinch
- Oil – to fry
Method
- Grind urad dal without water to powder
- Fry rice flour and urad dal powder separately
- Now mix them
- Add salt, til , Cumin seeds, hing and mix well
- Kneed this into a soft dough using only butter
- Heat oil
- Place the dough inside murukku presser/mould
- Press and drop it into the boiling oil
- Fry till they turn to golden brown
- You can store them in airtight container and will last for 2-3 weeks
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