Monday, October 24, 2011

Ribbon Murukku


Rice flour -  2 cups
Gram flour/Kadala maavu/Besan Flour -  1/2 cup
Pepper powder(coarse) or chili powder - 3/4 tsp
Butter - 1 tbspn(softened)
Oil - 2 or 3 tspns
Asafoetida powder - 1/2 tsp
Salt & Water As needed
Oil - for deep frying

Mix rice flour, gram flour, pepper powder, butter, oil, asafoetida, and salt well.
Then add water little by little to make a stiff, non-sticky dough. Heat oil in a kadai. Fill the murukku press with the prepared dough, with the ribbon murukku plate. Press the dough in hot oil in a circular way to form a single layer. Don't layer so much, just one layer to ensure even and quick cooking.
When the bubbles reduces, flip the murukku and cook again till the bubbles ceases and the   color of the murukku changes. Drain it in the paper towel. Cool down completely and store it in an airtight container.

Recipe Courtesy: Rak's Kitchen

Tip of the day: To effectively strain debris from used cooking oil , use a coffee filter placed in a funnel.

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