The joy that comes out of making perfect palakaram will never come by doing any other activities. I love to press murukku each time when she prepares it and till now the job is continuing. I always show interest in pressing the murukku rather than showing my interest in making a dough or frying. But I know, for making perfect shape/murukku, the dough consistency is important. So, This time when I prepared it for Diwali, I followed my grandma's instructions carefully for making dough to get perfect murukku. Later, I pressed murukku using a single star nozzle as round shape and fried it. Go ahead to see how it came out for me.
Preparation Time: 10 minutes
Cooking Time: 20-30 minutes
Makes: 30 murukkus (Approximately)
Rice flour - 2 cups
Roasted gram dal / Chatni dal / Porikadalai - 1/2 cup
Cumin seeds - 1/2 teaspoon
White sesame seeds - 1 teaspoon
Butter / Hot Oil - 1 tablespooon
Salt - to taste
Water - as required to make soft dough
1) Sift the rice flour. In a dry mixer/ blender, make a powder of roasted channa dal. Sift it and measure 1/2 cup which is required for this recipe.
4) Heat oil in the thick bottom pan / Kadai.
6) Fill the dough to the murukku maker.
8) After pressing, slide the murukkus to the hot oil and deep fry them in medium to high flame until the bubbles sound(shh sound) suppresses. At a time you can fry 3-4 or based on the frying pan size.
9) Remove from the oil and put them in a colander to drain the excess oil if any. You can either use kitchen tissue to absorb the excess oil.
11) Cool down the murukkus to room temperature and store it in a air tight container.
12) Serve them with hot tea or coffee.
1) I used home made rice four for making this murukku.
2) Add red chilli powder to it for the spicy version. Add more cumin seeds and sesame seeds if preferred.
3) After frying the first batch, if the murukkus are hard to bite, then add extra butter or hot oil to the dough for making the next batch.