MURUK



Festivals or not, it is difficult to keep our hands off snacks. And when they are homemade by our mothers they taste even more delicious. This is my mother’s muruk recipe which is simply yummy. The rice flour is obtained by washing, drying and then grinding rice to a fine powder while the urad dal is dry roasted and grinded. You can also use the regular flour available in the market.

Ingredients

2 cups rice flour

2 tsp urad dal powder

½ tsp cumin seeds

2 tsp melted butter

½ tsp red chilli powder

½ tsp salt

¼ tsp asafoetida powder

Water (as required)

Oil for frying

Method

First take a bowl and add all the dry ingredients. Mix well. Then add melted butter and rub well with the ingredients. Then add water little by little and knead to get a smooth and stiff dough. Once the dough is ready, take the muruk maker, grease it with oil, and insert some amount of the dough in it. Place a plastic sheet and then using the muruk maker make patterns of the dough on the plastic sheet. Once the first batch is ready, heat oil in a pan, transfer them to the oil and deep fry the muruks until they are golden brown in colour. Remove on a tissue paper. (you can also make the muruks directly in oil but care should be taken so that oil does not spill over) Repeat the same procedure with the entire dough. Once done, allow them to cool and place them in air tight containers.






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