|Rice Fritters / Mullu Murukku with Roasted Gram|
Last day I noticed an interesting thing in my blog archive...It was the pattern in which the frequency of my posts were going over the last three years , With the largest number of posts in the months of Oct - Nov and the least in Jun - July....I have found out some explanations for it too....One may because of the spirit of getting ready for our usual trip to India in the month of Dec and the other may be magic of Spring turning to summer during this time of the year....Or it may be simply the way a typical Cancerian blogs...
Cant tell what exactly is behind it , better wait for some more years of blogging to get to the final conclusion.......
Along with the plans of India trip, comes my yearly pantry cleaning session....Which in a way is good for me as I can clear all clutter there....And start again with all fresh ingredients in the new year...
So by now you would have guessed it....Yes, Today's recipe is the outcome of such a clutter clearance in my pantry...And the ingredients were rice flour and roasted gram.....
Now what to make with them ?? It should be a family favorite, which is nothing other than murukku.....Easy to make and easy to finish too....
Here is the recipe........
|Black sesame seeds....Best part that I love in murukku|
- Rice flour [ fine ] - 2 cups
- Roasted Gram flour - 1 cup [ I had powdered the roasted gram / daliya / pottukadala in a mixer]
- Salt - 1 1/4 tsp
- Butter [ softened] - 3 Tbsp
- Black Sesame seeds - 1 Tbsp
- Red Chillie Powder - 1/2 tsp
- Water - 1 1/2 cups [ adjust]
- Oil - enough for frying
- Mix ingredients 1 to 6 in a bowl and incorporate the butter well into the flour mixture with your hand.
- Add water little by little and make a smooth and soft dough.
- Heat oil in a wide mouth pan for frying the murukku.
- Take a plate or even a flat spatula greased with some oil and start making the murukku on it using the murukku press. You can make them on a greased baking sheet also.
- Slowly flip it into the hot oil without breaking and fry them on a medium high heat.
- Turn over to get both sides done. Dont have to wait for them to be brownish in color like this variety.
- Once the bubbles stop forming on the oil, they are ready and can be taken out.
- Repeat the process in batches until the dough is finished.
- Do drain well on a paper towel and allow them to cool before storing in an air tight container.
|Mullu Murukku with roasted gram|
Note : I could make about 40 to 45 fritters from the recipe
[ Couldn't really count as I am not sure how many went into my mouth while the making process was going on....]
|Mullu Murukku with Roasted Gram|
We love to have these ones along with a hot cup of Tea for our evenings....
BTW Have you noticed today's Date ??
It is 11/11/11.....
This may be my last post before my trip to India....
I hope I will be able to squeeze out some time to keep my little space alive during the next two months....
You all have a Great Weekend and Enjoy...