Urad dal murukku is the tastiest murukku/chakkli and loved by everyone. Usually in India, they powder urad dal in machines outside and make this murukku. As we are staying abroad, and we dont have such machines here for that, I tried making it at home by pressure cooking the urad dal and mashing it . It came out well and also very delicious . Please follow the steps as given below, and you will get tasty murukku in short time !.
Preparation Time: 30 minutes
Cooking Time: 50 minutes
Yields : 40-50 murukku
INGREDIENTS:
Whole Urad dal - 1/2 cup
Rice flour - 3 cup
Black sesame seeds - 3/4 teaspoon
Salt - 1 1/4 teaspoon
Water - as required
Butter - 1.5 table spoon
METHOD:
1. Dry roast urad dal for 2-3 minutes , until you get a nice aroma and they are hot to touch. Please remember not to over roast.
2. Now , add 1.5 cups of water in a pressure cooker and add this urad dal. Pressure cook for 1 whistle in high and simmer mode for 10 minutes and switch off the stove. Once the pressure settle, open the lid and mash the dal with back of a wooden ladle.
3. Now allow dal to cool down and grind them in mixer to a smooth paste. The reason for grinding after pressure cooking is, we need to make sure there isnt any whole urad dal in the paste. If the urad dal is not mashed well, chances are that they may burst when deep fried in oil. So after grinding, make sure that there is no whole urad dal and should be a smooth paste.
4. Now in a bowl, take rice flour,sesame seeds and salt. Mix well. Also add melted butter and mix well. Now add the urad dal paste to the rice flour. Mix well. Add water if required. The dough should be smooth and soft. Shouldn't be too hard (Else, you will have hard time when using hands press ;)) and also shouldn't be too soft or watery .
5. Grease your hands press (murukku/chakli maker) with oil. I used the three holed urad dal murukku jalli as shown in picture below.
6. Now put some dough in to the hand press, and press in to a round shape on the back of the frying ladle.
7. Deep fry them in oil, until they change to slight brown. Once you put the murukku in oil, you hear a "shhh" sound. Once the sound stops, it means your murukku has been cooked. You can take it our from oil.
8. Allow them to cool down.Store them in a airtight container. It can stay for two to three weeks.
SEE ALSO: Tape murukku, Butter murukku, Omapodi.
Preparation Time: 30 minutes
Cooking Time: 50 minutes
Yields : 40-50 murukku
INGREDIENTS:
Whole Urad dal - 1/2 cup
Rice flour - 3 cup
Black sesame seeds - 3/4 teaspoon
Salt - 1 1/4 teaspoon
Water - as required
Butter - 1.5 table spoon
METHOD:
1. Dry roast urad dal for 2-3 minutes , until you get a nice aroma and they are hot to touch. Please remember not to over roast.
2. Now , add 1.5 cups of water in a pressure cooker and add this urad dal. Pressure cook for 1 whistle in high and simmer mode for 10 minutes and switch off the stove. Once the pressure settle, open the lid and mash the dal with back of a wooden ladle.
3. Now allow dal to cool down and grind them in mixer to a smooth paste. The reason for grinding after pressure cooking is, we need to make sure there isnt any whole urad dal in the paste. If the urad dal is not mashed well, chances are that they may burst when deep fried in oil. So after grinding, make sure that there is no whole urad dal and should be a smooth paste.
4. Now in a bowl, take rice flour,sesame seeds and salt. Mix well. Also add melted butter and mix well. Now add the urad dal paste to the rice flour. Mix well. Add water if required. The dough should be smooth and soft. Shouldn't be too hard (Else, you will have hard time when using hands press ;)) and also shouldn't be too soft or watery .
5. Grease your hands press (murukku/chakli maker) with oil. I used the three holed urad dal murukku jalli as shown in picture below.
6. Now put some dough in to the hand press, and press in to a round shape on the back of the frying ladle.
7. Deep fry them in oil, until they change to slight brown. Once you put the murukku in oil, you hear a "shhh" sound. Once the sound stops, it means your murukku has been cooked. You can take it our from oil.
8. Allow them to cool down.Store them in a airtight container. It can stay for two to three weeks.
SEE ALSO: Tape murukku, Butter murukku, Omapodi.
No comments:
Post a Comment