Mom's recipe - Murukku for Janmashtami

MURUKKU

Raw Rice (pacchai arisi) – 1 kg; Urad dhal (ulathum paruppu) – 200 gms.; Butter (vennai) -200 gms; hing (peringayam) – ¼ tsp; white til (vellai yellu) or jeera – 3 tsps; salt – 1 & 1/2 tsp; water;

                                     Or

Rice – ½ kg; Urad dhal – 100gms;

Butter – 100gms; white til or jeers 2 tsps; hing powder –a little less than ¼ tsp; salt – to taste ;water

Preparing Rice Powder

Wash the rice & soak it in water for 20 min. Drain the water & dry it in a cotton cloth. When it is 3/4^th dried grind it in the mixer to powder or from the chakki. Sieve the powder.

Preparing  Urad dhal powder

In a frying pan roast the dhal till it becomes light pink in color .Allow it to cool. Grind it in the mixer to fine powder & sieve it.

Now mix both rice & Urad powder, in that add Til or Jeera, salt, hing powder- ¼ tsp.,  butter. Mix all the ingredients & by adding water make  dough. The dough consistence shoUrad be soft to make twist.

Now make small pilliyar & then start making the murukku in a newspaper. When is starts getting dried in a deep frying pan add oil when it is hot add the murukkus one by one  (5 murukkus at a time). Deep fry the murukkus till it becomes light pink or the bubbles around it stops. Remove it from the frying pan & keep it in a oil so that excess oil gets removed. When it gets cooled store it in a airtight box.    

Recipe by: Ganga RamMohan
Compiled by: Aparna Sridhar