ahmi

Three Years back, when i tried to make murukku, it turned out to be a big flop. then i never dared to give a try. But this year, i wanted to try at any cost. To my Surprise, i made it perfect. My Thanks to Raji of Raks Kitchen. Her Ribbon Pakkoda is the base for this Murukku Recipe.

Ingredients:

• Idiyappam Flour - 2 cup's. / 500 gms
• Besan Flour / Kadalai Maavu - 1/2 cup (or) 120 gms
• Pepper Powder - 2 tbsp
• Butter - 2 Tbsp ( at Room Temperature)
• Sesame seeds / Ellu - 2 tbsp
• Salt to Taste

How to Prepare?

Mix all the above ingredients in a wide vessel. By keeping on Sprinkling little water, keep mixing the flour's, till they all come together like our chapathi dough. Form Cylindrical shaped Dough, that could fit into the murukku press. For above 500gms of flour, 4-5 cylindrical pieces should shape up.

Heat 2 cup's of Oil in a Thick Pan.

Get Ready with Murukku Press. For the above murukku shape, use a Star shaped disc. Fill the prepared Cylindrical dough into the Murukku Press and close it with its lid.

Press the dough over the heated oil. Depending upon the size of the pan and the Oil in the pan, Press the dough. Need not overload the Pan. Its better to Press a Cylindrical dough in two  or three phases to ensure even cooking.

Fry till the murukku turns into golden colour in high flame and reduce the flame, then slowly remove them from oil to a jalli or place them over tissue paper.

* To make them in round shape's: In the back side of a Slotted Spoon / Jalli Karandi, press the dough.
Give circular motion while pressing. then drop the murukku along the slotted spoon slowly into the oil. This way, you can make perfect murukku shapes. but its time consuming, to finish up the whole batch.

Again in slow flame, start pressing the dough over the oil. once pressing is done, increase the flame. then reduce the flame, once the murukku is fried to golden colour.

After they have cooled, store them in an air-tight container and enjoy snacking these Crispies..