The World is Flat…But I am Round….
Technically its still the 30th so here’s my entry to the ICC. Presenting to you the crispy rice and urad dal based favourite ‘Southie’ snack- Muruku. Although my family eats a whole lot of these, I’ve never ventured into making these circular savory snacks for the simple reason its just so much simpler to just hop into the store next door , buy and eat the. I do not stand corrected. I STILL feel they are quite complicated to make at home – am not gonna try powdering the rice at home again!! Whew! but the twirling out part was definitely fun and I got the hang of it pretty soon. The recipe was great but remember these are extremely addictive; M, my boys and I wolfed down the entire lot in one sitting!
Anyway without much ado here the recipe
Jantikalu or Muruku!
Preparation Time : 20 – 30 mins
Cooking Time : 20 – 30 mins
Makes : app 250 kg of Muruku
Cuisine: Andhra & Tamil Nadu
Muruku /Chakli Press.
Raw Rice – 4 cups
Urad Dal – 1 cup
Water – app 1/2 cup or more
Cumin seeds – 1 tsp
Sesame seeds- 1 tsp
Asafetida/ Hing – 1/2 tsp
Salt to taste
Butter – 75 gms
Wash and drain the rice. Shade dry the Rice for 1/2 hr. Dry roast the Urad dal to light brown. Allow it to cool.
If you are using more quantity, you can get it ground in rice mil, else use your mixie to grind both Rice and Urad dal.
First grind rice into a fine flour, keep it aside. then grind the urad dal to fine powder.
In a wide vessel, take both the flours along with salt. Mix well. Add cumin, Sesame seeds to the flour, mix well.
Whether you use Asafetida powder or the solid ones, you got to mix it in water, make sure it is dissolved before adding to the flour. If its not dissolved properly, when deep frying the muruku, there are chances for the hing to burst our due to air bubbles.
Mix in the hing to the flour and finally add the butter. Gather everything well and you will get more of a crumbling mixture. Now slowly add water and knead a dough which is little more softer than the puri dough.
Heat a frying pan with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.
Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls. Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper and gently slide it down the hot oil. But since the quantity mentioned here is less, you can press it directly over the kadai.
Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. You will know by seeing the colour that its cooked. Remove to a kitchen paper and store it in a air tight container.
This normally stays good for weeks, provided you forget about these which hardly happens!