Muruku
Ingredients:
- 4 cups parboiled rice (idly rice)
- 1 cup roasted Channa dal
- Grated coconut ½ cup
- Butter 2 heap table spoons (25 grams)
- Dried red chilies 15 numbers
- Garlic 2 to 4 flakes.
- Small onions 6 to 8
(1cup = 200 ml)
Method
- Wash and Soak 3 1/2 cups of rice for about 4 to 6 hours. Soak red Chilies along with the rice.
- Fry the remaining ½ of rice in tawa to get puffed rice. Cool and powder the puffed rice.
- Powder the roasted Channa dal.
- Sieve the powdered Channal dal and rice thoroughly to get the fines.
- Grind soaked red chilies, garlic, small onion and coconut in a mixer with enough water. The paste should be smooth and fine.
- Grind the soaked rice along with the above paste in a grinder with only enough water for grinding. While grinding add required salt. The batter should be smooth and thick.
- Mix the grinded batter with the sieved powered puffed rice and Channa dal.
- Add butter lastly.
- Finally the batter should be like soft dough.
- Make a lump and put in the muruku maker and pipe out in round shapes in greased plate and slide the dough into the hot oil.
- Fry it till it turns into light golden brown.
- Keep the fried muruku in paper towel to remove the oil
Tips for adjusting the Muruku batter:
If the dough is too watery (water is bit more), put grinded paste in a towel so that towel absorbs the water.
If the muruku is not crispy and bit sticky, add rice power, mix it and use the dough.
If the muruku is hard to eat, then add bit more butter. Do not add excess butter, then muruku will start breaking in the oil while frying.