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Ingredients
Roasted Rice Powder - 2 Cup
Urad Dal-1/2cup
Chilli Powder -3/4tsp (opt)
Asafoetida Powder -1/4tsp
Cumin Seeds -1tsp
Sesame Seeds -1tsp
Salt-
Butter /Ghee /Oil -2tsp
Water -13/4 cup plus 3 tbsp for me
Oil - for frying
Method
Soak ½ cup of urid daal for 5 mins and wash and drain it. Take a kadai and fry the urid daal on medium flame. Saute for 10 mins till light golden color. Remove from fire and when it cools down grind it.
Take a bowl and add 2 cups of rice flour and ground urid daal. Mix well. Add 1 tsp black sesame seeds and some cumin seeds. Add salt. Mix well. Add butter/ghee/oil.mix well. Add ¾ tsp chilly powder. Add normal water in batches. Make it into a smooth dough. Taste the salt. Close it and keep it aside.
Take the Murukku mould. Change to the murukku nozzle. Grease the mould. Add the dough into the mould. Do a sample round. Adjust the water consistency accordingly. If it breaks the water content is less. If the water is more the dough will be shapeless.
Now shape the murukku to a foil paper to your desired size. Then take a wok add oil for frying. When the oil is hot add the murukku to a spoon and immerse it to the oil. Fry it well on both sides. Remove it to a tissue. Once it is cold it will be a better color and crispy.
Store in a tight container.
Enjoy !!!
അവൽ വിളയിച്ചത് || Aval Vilayichathu || Jaggery Candied Rice Flakes || Veena's Curryworld |Ep:776
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