PLAIN/SMOOTH MURUKKU

Posted on August 30, 2015 by sujasudi

1 CUP  RICE FLOUR

1/2  CUP   URAD DAL POWDER.

We get ready made powder at stores. If not – (TAKE  HALF-URAD DAL. Dry fry it until it turns color a bit. Let it cool down. In mixie, grind it to fine powder. Again using tea filter at home, filter it and take the  fine powder  of   urad  dal alone)

(CHILLI POWDER – 1 SPOON,  JEERA / WHITE TIL(ELLU) – 1/2 spoon –>  optional. Will just give extra taste)

*   BUTTER at room temperature ( Butter quantity decides on the softness & crispiness of SEV. For 1 cup, atleast quater cup butter should be taken. More butter more soft. But too much butter will not give good taste.)

*  Mix 1 spoon of salt in 3/4th  CUP WATER. (Salt is mixed in water and  then the dough is prepared, so that we get same consistancy of saltness. If we add salt directly to the flour and mix, then some places it will be salty, some will be plain.)

* Mix  all  the above  well, until we get a consistancy of chapathi dough.

* Heat kadai, half filled with oil. (Keep kadai in low flame only. High flame will not cook the sev properly)

* Put the above dough in the machine for making round  murukku, and the shaped dough is deep fried in the oil.