| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch3 |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Plain flour |
| 1 |
c |
Rice flour |
| 1/2 |
c |
Roasted chickpea, dalia or |
|
|
phutana |
|
|
flour |
| 1 |
T |
Sesame seeds |
| 2 |
T |
Oil |
| 2 |
|
Green chillies ground |
| 1/4 |
t |
Soda bicarb |
|
|
Salt to taste |
|
|
Oil to deep fry |
INSTRUCTIONS
Sieve plain and rice flour together with soda bicarb. Tie in a bigh
mslin cloth. Place in a steel vessel and cover with tight lid. Place
in a pressure cooker and steam (4 whistles). Remove and sieve again.
Mix all other ingredients except oil to deep fry. Make a medium soft
dough. Use a murukku press and press out circles. Use 4" plantain
leaf squares or a small plate to press onto. Take care to grease the
plate or leaf. Carefully invert murukku into hot oil. Deep fry on low
medium flame till golden. Drain and cool. Store in a tightlidded
container. Fry a few murukkus at a time. Variations Add crushed
ginger and garlic if desired. To make extra spicy, add 1/2 teaspoon
crushed red chillies. Making time: 1 hour. Makes: 25-30 murukkus
Shelflife: 2-3 weeks. Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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