Ingredients with Measurements:
- 1 cup ragi flour
- 1/2 cup rice flour
- 1/4 cup besan (gram flour)
- 1/4 tsp asafoetida
- 1 tsp cumin seeds
- 1 tsp sesame seeds
- 1 tsp red chili powder
- Salt to taste
- Water as needed
- Oil for deep frying
Special equipment needed:
- Murukku press
Step-by-step instructions:
1. In a mixing bowl, combine ragi flour, rice flour, besan, asafoetida, cumin seeds, sesame seeds, red chili powder, and salt.
2. Gradually add water and knead the mixture into a smooth dough.
3. Heat oil in a deep frying pan.
4. Grease the murukku press with oil and fill it with the dough.
5. Press the dough into the hot oil in a circular motion to form murukku.
6. Fry the murukku until golden brown and crispy.
7. Remove from the oil and drain excess oil on a paper towel.
8. Repeat the process with the remaining dough.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes 20-25 murukku
Nutritional information:
Calories: 70 per serving
Fat: 3g
Carbohydrates: 9g
Protein: 2g
Substitutions for ingredients:
- Rice flour can be substituted with corn flour or wheat flour.
- Besan can be substituted with chickpea flour or all-purpose flour.
Variations:
- Add garlic powder or onion powder for extra flavor.
- Add chopped curry leaves or coriander leaves for a fresh taste.
Tips and tricks:
- Make sure the dough is not too dry or too wet.
- Use a murukku press with a star-shaped nozzle for the perfect shape.
- Fry the murukku in small batches to ensure even cooking.
Storage instructions:
Store in an airtight container at room temperature for up to a week.
Reheating instructions:
Reheat in a preheated oven at 350°F for 5-7 minutes or until crispy.
Presentation ideas:
Serve on a platter with a side of chutney or dip.
Garnishes:
Garnish with chopped coriander leaves or sesame seeds.
Pairings:
Pair with masala chai or coffee.
Suggested side dishes:
Serve with coconut chutney or tomato chutney.
Troubleshooting advice:
- If the murukku breaks while frying, the dough may be too dry. Add more water to the dough and try again.
- If the murukku is too soft, the dough may be too wet. Add more flour to the dough and try again.
Food safety advice:
- Use fresh ingredients.
- Make sure the oil is hot enough before frying to prevent oil absorption.
Food history:
Murukku is a popular South Indian snack made during festivals and special occasions.
Flavor profiles:
Savory, crispy, and slightly spicy.
Serving suggestions:
Serve as a snack or appetizer.
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Region: Indian