Once the Flour ready you can make the murukku in no time. Yeah coming to the taste part, i should say the murukku just melt in mouth , Now i realized why store bought murukku melting in mouth, its all because of the APF they add i believe, this time i much satisfied with the shape and color, infact i am proud too ! So off to recipe,
Maida (All purpose flour)- 2 cups
Butter – 2 tbsp
salt – as required
hing – a pinch
Cumin seeds /sesame seeds – 2 tsp
warm water – as required to make the dough
Take the APF(maida) and transfer the flour to the clean white cloth. and steam the flour in the idly cooker or steamer for 10 minutes, Once steamed, open the cloth and you can see the lump formation, just break it as much as and allow it to cool,it will take some time , i would suggest to leave for 2 hours,
After 2 hours,sieve the flour completely, if still lump is there then grind it in the mixie and then sieve the flour, Now the murukku flour is ready . Add the cumin seeds ,butter, hing and salt, and mix well ,slowly add the warm water and make a dough and make sure its pliable. Heat the kadai and pour the enough oil for deep frying the murukku .
Now take the desired mold for murukku and pour the required amt of dough in the murukku machine. and close it and start making the swirl or any design as required, i made the 3 and 5 round shape, once the murukku shape is ready and oil is ready deep fry it and allow it to cook both sides, once fried you can take the murukku from kadai and transfer it to the tissue paper. drain the oil completely .
Store the murukku in the air tight container , it will stay for a week, but mine got finished in a day.
- I used the mullu murukku mold for getting the shape, you can use any murukku mold.
- Steaming the Maida is very important, otherwise it will be very hard to squeeze.
- Store the murkku in the air tight container for longer life.
- While making the dough pour the water slowly so that you can form a nice dough.
- While making the murukku cover the remaining dough always.