I saw puzhungal arisi murukku in raks kitchen few months
back. I made it immediately and saved it in the draft to post this recipe in
the coming festival seasons. You can try this murukku when you grind for idly
batter.
Now let us see how to make Puzhungal arisi murukku
Preparation time -
45 minutes
Cooking time -
30 minutes
Yield -
500 gms
Ingredients:
Idly rice -
2 cups
Fried gram flour -
¾ cup
Red chilli -
6
Sesame seeds -
1 tsp
Asafoetida -
¼ tsp
Salt -
to taste.
Method:
Soak idly rice for one hour. Soak red chillies in water. Grind rice and chilli together in a grinder.
Place thenkuzhal disc in the murukku press and fill the dough. Press murukku in the flat ladle and put it in the hot oil.
Otherwise directly squeeze the murukku press in the hot oil.Cook both the sides well till the shhh sounds subsides. Take it out from the oil.
Drain oil in the kitchen tissue and store it in the air tight container.
Note:
It is good for two weeks.
You can add 2 tabsp butter while kneading the rice batter. I forgot to add. 
No comments
Post a Comment