Extra crispy murukke

Extra crispy murukke

As the name indicates, if you follow this recipe you will get 80 very crispy murukke of the size shown in the figure. It has a shelf life of almost 3 weeks. I don’t know whether it will stay longer as it always finishes before that!!!

 

Ingredients

• Finely powdered and roasted rice flour-3 cups

       (I used double horse pathiri podi)

• Uzhunnu (black gram without husk)-1 cup
• Sesame seeds (black or white of your choice)-50g
• Butter-50g
• Hot water –almost 500ml (see note)
• Coconut milk powder-5 tbsp.
• Oregano- 1/2 tsp.
• Salt to taste

Method

• Wash the black gram and keep it on strainer to drain the water off (do not soak it, wash it fast)
• When the black gram is almost dry, dry roast it till the color slightly changes (no need to make it brown).
• Powder it finely when it is at room temperature.
• Mix it with the rice flour in a bowl and add butter, rub it properly with the flours.
• Add salt , sesame seeds and oregano.
• Mix the coconut powder with hot water and pour it slowly to the flour mixture.
• Make it to a smooth dough.
• Take small portions out in a murukku mold (using the one with star shaped pattern)
• Press it onto a plantain leaf or steel plate (see note) starting with a small circle (about a size of a rupee coin) and continue to four concentric circles.
• Stick the end with the adjacent circle.
• Put it in hot oil and fry it to golden brown.
• Store it in airtight bottles after it attains room temperature.
• Enjoy with tea or coffee!!

Note: - You can also use the milk of one coconut instead of using hot water and coconut milk powder but make the milk hot after taking it out (about 60-70 degree).

•  If you are making the murkke on a steel plate gently take it out for frying using a flexible and thin spatula.