Topic started by someone (@ px2ar.ed.shawcable.net) on Tue Dec 10 13:20:44 .
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can anyone tell me the perfect recipe of murukku please.i have made murukku once it came out good.but somedays back i did the same thing but it exploded. i dunno why.can someone explain me how to make it.thanks.

Responses:

• From: Chitra (@ user-0ccsvp3.cable.mindspring.com) on: Thu Dec 12 11:52:26
  
  This is a Murukku recipe using rice flour, Urad dhal and Gram flour. Adding 1/2 cup yellow corn meal to this recipe, makes the murukku crispier.
  
  Ingredients:
  Rice flour 3 cups
  Urud dhal with skin removed 1 cup
  Gram flour ½ cup
  Yellow corn meal ½ cup (Optional ) The murukku becomes crisp if you add this.
  Salt 4 teaspoon
  Asafetida powder 4 teaspoon
  Cumin powder 4 teaspoon
  Butter 2 tablespoon
  Sesame seeds 2 tablespoon
  Water enough to make the dough
  Oil for frying (I prefer Peanut oil as this will not impart any taste to the fried item.)
  
  Method:
  Wash the Urud dhal and cook the dhal in a pan, pouring enough water to cook it well. Once the Urud dhal is cooked, blend it well in a blender. To this add the rice flour, gram flour, butter and all the other dry ingredients and mix well. Now add water little by little and make soft dough, a little loose than that we make for chappathies. (Then it will be easy to press this through the Murukku mould) When the dough is of the right consistency, cover it and keep it for 30 minutes to rest.
  Heat up a deep fryer or a saucepan and pour about 3 to 4 cups of oil in it.
  Now take the Murukku mould and fit it with the plate with one star on it. Fill the mould with the dough and press the dough through the star shaped plate and onto a dish towel making the dough fall in the shape of a round Murukku. Make a batch of murukku like this. Test the oil by dipping a wooden chop stick in it. If the oil bubbles around the chop stick it is ready to receive the murukku. Now take the murukku one by one and slowly place them in the oil and let it fry. You can fry 6-8 at one time depending upon the size of the fryer. When they float to the top of the oil turn them and wait until they become crisp. (When they are done the bubbles around them will slowly subside.) Now take them out with a slotted spoon and drain them well. Place them on a paper towel for further draining. Repeat the steps until all the dough is done. Store the Murukku in an air tight glass or metallic container when they are cool.
  Hope this helps.
  
  
• From: Tenaz Marshall (@ ool-44c16a1b.dyn.optonline.net) on: Thu Sep 30 22:40:53
  
  Can someone clarify why the murrukku exploded as it happened to me too.
  
  
• From: Andal Balu (@ user-11fa2s6.dsl.mindspring.com) on: Fri Oct 8 18:42:44 EDT 2004
  
  If you are using butter to mix with the dough and if the butter is not melted fully, the dough will explode.
  If the dough is too cold, it will explode.
  Use little oil (heated) to the dough and the murukkus will turn out better.
  
  
• From: jaya (@ pngfwpr02.png.intel.com) on: Sun Oct 17 14:04:20 EDT 2004
  
  what is yellow corn meal and where to buy
  
  

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