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Sunday November 11, 2012 MYT 2:46:27 PM
Thursday June 27, 2013 MYT 4:53:31 PM
by s. mallika
3 cups rice flour3/4 cup black pea (ullunthu) flour3 tbsp margarineHot water1 tbsp carom seeds or ajwain (ommum), cleanedA pinch of salt1/2 cup sesame seeds, roastedCoconut milk from one coconut (concentrated milk only)/ or hot boiling water2 tbsp cumin seeds, cleanedMurukku mouldCooking oil
Roast rice flour over low fire.
Wash and dry the carom seeds, cumin and sesame seeds. Then roast them over low heat.
Boil coconut milk (can be replaced with just hot water).
In a large bowl, add the rice flour and black pea flour, carom seeds, sesame seeds, cumin, a pinch of salt and margarine. Mix well.
Pour in the hot water or coconut milk, bit by bit and mix till you get a soft dough.
Heat up the required amount of oil for frying.
Prepare the mould.
Add in the dough and squeeze out the murukku and shape them like a mosquito coil onto a plate or squeeze direct into the hot oil.
Remove once they turn slight golden in color.
Murukkus can last for months if stored well.
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