Please do not underestimate this Murukku , Once u prepared u will never leave this , and it s all going to take less than 20 minutes, (if u use one cup and i didn’t calculate the soaking part too) .also It would help people who stays in abroad, because there u cannot find shop to grind all those flour. So try this and let me know so without any delay
The proportion i have given below is for soaking ,if you are going to grind it in the machine then proportion is 4 cups of par boiled rice and 1 cup of Fried gram dal , no roasting just mix and grind it.
Par Boiled Rice – 1 cup
I used the rice which we use for our daily cooking. Not idly rice.
Fried Gram dal – 1/2 cup
Jeera – 1 tbsp
Butter – 1 tbsp
Salt – as required
Hing – a pinch
Oil – to deep fry
Soak the rice in the water for some 4 hours, Then drain the water and grind it smoothly , do not pour water, just sprinkle water whenever required,then collect the mixture and add it in the vessel, mean while grind the fried gram dal in to powder and add it in the vessel where we collected the grind rice. now add the jeera, hing, butter and required amt of salt, and if needed sprinkle some water and make a dough which should be pliable and u should be able to press when u put it in the machine.
Now heat the kadai and pour the oil to deep fry , Take the achu ( machine) and use any murukku disc I used the one we use for chakkali murukku(i.e mullu murukku) close the lid , then add the enough dough in to the machine, once oil is heat and start pressing the machine and make the murukku, Now deep fry the murukku then transfer it in to the tissue paper. Do the same for rest of the dough , make sure the remaining dough are always closed when u are working on the oil .
Then you can store in the air tight container.
- While grinding You can even use 1/4 cup of shredded coconut. which gives more taste.
- When u pour the murukku in the kadai , if it gets separated do not worry, again sprinkle some water on the dough and mix well and then try , it will come properly.
- Also if u feel the rice mixture is too water after grinding , Pour the mixture in the heavy white cloth and hang it for an hour, this way u can avoid the water consistency in the batter.
- Since i used only one cup , i used my mixie to grind the rice, when u are going to use more than 2 cups my advice is to use your grinder, also plan this murukku whenever u soak rice for idly / dosai this way cleaning part takes only one time 😀