Coming to day2 of blogging marathon #93,themed under Diwali sweet and savories is a crunchy murukku.
This is a super crunchy murukku with cashew and roasted gram powder.I tried this murukku only with cashew powder and rice flour couple of times.It came out good and not as crunchy as expected.Then I used some roasted gram dhal powder along with cashews and the result was amazing and the murukku came out so cruchy and stayed crunchy for longer time.
Basic Information Preparation time 15 minutes
Cooking time 30 minutes
Makes 300 gms(approximately)
Ingredients
Ingredient | Quantity |
|---|---|
Rice flour/arisimaavu | 1 cup |
Whole cashews/mundiri | 15-17 |
Roasted gram dhal/pottukadalai | 1 tbs |
Ghee/nei | 1 tbs |
Sesame seeds/yellu | 2 tsp |
Asafoetida/perungayam | 1/8 tsp |
Salt | 3/4 tsp |
Water | to knead |
Oil | for frying |
- Take the cashews and roasted gram dhal in a blender jar and grind it to a fine powder.Sieve it and keep it aside.
- Heat the oil in a pan and take all the ingredients in a bowl and mix it well.Now to this sprinkle little water at a time and knead it to a soft dough.Keep it covred.
- Take the murukku press with the star or round disc,fill the dough.Squeeze it in the oil in a circular pattern and fry it for a minute.Fry it till the sizzling sound ceases and the murukku turned out crunchy.Remove it from the oil and drain it on a paper towel.Break it into small pieces.
- After cooling,store it in an air tight container.
- Cover the dough with a plate to prevent drying.
- If you feel hard to squeeze then sprinkle some water and mix the dough.
- Instead of squeezing it in hot oil,small murukkus can be made on a butter paper or a flat ladle and drop it in the oil.
Enjoy............................
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#93
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