Prep Time
20 mins
Cook Time
30 mins
Course:
Snack
Cuisine:
Indian
Ingredients
- Instant Rice Flour - 3 Cups
- Foxtail Millet/Quinoa Flour - 1 Cup + 2 Tbsp I used whole grain and powdered it Refer Note 3
- Unsalted Butter - 3-4 Tbsp
- Omam/Ajwain - 2tsp
- Whole Red Chilis or Red Chili Powder - 5 number or 2tsp
- Salt and Water - As Required
- Oil - As needed to deep fry
Instructions
-
Soak the red chili's for at least 4 hours and grind to fine paste.
-
You can use red chili powder too.
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Dry roast the whole thinai/quinoa (Pic 1) till they are lightly golden and start to pop (approximately 4-5 minutes in medium flame).
-
Powder it well when cooled completely (Pic 2).
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Sieve the powdered millets to fine powder otherwise the murukku turns so hard (Refer note 1 for another reason).
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Mix all the ingredients except oil and water mentioned in the ingredients list (Pic 3).
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Sprinkle little by little water and make it soft pliable dough Pic 4 (Refer Note 2).
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Grease the murukku mold with oil for easy handling.
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Add the dough in murukku aachu/press and make shapes in a parchment/aluminum foil/non stick surface Pic 5.
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Shift the pressed/shaped murukkus to hot oil using flat ladle or
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You can press one at a time in another big ladle and flip it to hot oil or make shapes directly in hot oil.
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Fry till golden brown or until frying sound suppresses Pic 6.
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Drain the excess oil and store in an air tight container.
Recipe Notes
The other reason for hard murukku is because of less butter in the dough, so increase it when you feel hard.
The dough neither break while making shapes nor have too much moisture.
Use white/regular processed/husk removed quinoa.
By mistake if the dough has too much of moisture adjust it with rice flour and millet flour (3:1 proportions)
Before storing in container make sure the murukkus cooled out completely.
Make shapes without gap in between circles.