Thursday, October 20, 2011

Pottukadalai(Split Roasted Gram Dal) Murukku

Rice flour - 2 cups
Pottukadalai flour (split roasted gram dal) - 1/2 cup
Cumin seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Butter - 1 tbspn
Oil for frying

Dry roast the split roasted gram dal and grind it to a fine powder.
Sieve both rice and split roasted gram dal together. Take this sieved flour in a large bowl and add the cumin seeds, asafoetida, butter and salt and knead as a stiff dough with enough water. 
Heat oil in a kadai to deep fry the murukkus. 
Make out enough balls from the dough, put in the murukku press. Squeeze out the murukku over a greased plate and drop them gently into the hot oil, fry on both sides until the oil stops bubbling and the murukku turn golden in color. Drain in a paper towel and cool completely. Store the murukkus in a airtight container.

Tip of the day: Storing flour in an airtight container and refrigerating it doubles their storage time.

1 comment:

  1. Chitra,
    As usual, looks great. I have a feeling that something is missing when considering this as a photograph. With my limited knowledge on photography, I have a feeling that you need more light on the food items. The black background kind of disturbs me. Again, I might be wrong as I'm used to seeing most food items with plenty of light.

    Though, I'm pointing out this, I don't have a constructive suggestion to make. I don't know what kind of lights you need to add to make it very bright. Suggest you to also start exploring sites on this aspect. is one site that looks at cheaper alternatives for lighting in general. You can explore about lighting food/products within that site.

    Here is something while I stumbled when I was exploring.

    Here is an introductory article on food photography.

    All the best and keep the dishes coming! :-)


    I just want to emphasize Dinesh's words to to enhance my photos. I just want to reiterate the same point.