Jun 27, 2018
– Soak par boiled rice for 2 hours.
– Wash, drain the water and grind it in the grinder to a fine paste adding water, peeled garlic, salt and red chilies. (Do not add too much water for grinding)
– Sieve gram flour and keep it aside. Mix the ground rice batter + bengal gram flour + asafoetida + 3 tbsp hot oil + water to make a soft dough
– Knead well. (You can taste the dough to check for salt)
– Take a murukku maker and fix the ribbon pakoda making plate/disc.
– Heat oil (to test if the oil is hot, drop a small ball of dough into the oil, if it rises to the surface immediately, then the oil is hot enough to fry the murukkus)
– Put the prepared dough inside the murukku maker and press it directly into the hot oil in a circular motion.
– You will get a sizzling sound when the murukku is getting cooked.
– Flip it over to the other side and fry both sides well till golden brown.
– Use a slotted ladle to remove the murukku and drain it on a paper towel or colander.
– Repeat the process for the rest of the dough.
– Shelf life and Storage When the murukku cools, store it in an airtight container and enjoy it any time of the day.
Stays good at room temperature for a week.