- Go ahead and take homemade processed wet grain flour ,urad dal flour,sesame seeds,salt and hing.Mix well.Now add soft butter and blend well using the flour.Butter ought to be well combined with the flour.Now add warm oil and blend well using the flour.Lastly add water slowly and gradually making a non-sticky dough.(Make certain oil may not be hot)
- Have a small lemon sized ball and then try to make swirls making use of your fingers.If u can allow it to be, proceed further.If u discover the thread getting cut,dough should be dry.So sprinkle a bit more water within the dough and knead rid of it.Utilize little oil to deal with when the dough is sticky.
- Spread a cotton cloth or butter paper and put a little bottle lid.Have a normal size bowl water a bowl of oil nearby.Have a small lemon sized ball in the dough.
- Result in the swirls/murukku round the lid.While making the swirls,keep the hands just a little greater in the lid.The dough will stretch easily if u managed to get perfect.When u hold ur hands greater long,ough could make the twist easily.
- U can dip ur hands in water whenever needed.It will help u to create twists nicely.
- Use ur first three fingers( ie thumb,forefront finger big finger) and press the dough with ur thumb,create a twist and doing the work to create a circle shape.It may sound bit difficult but it'll come across practice without a doubt.Keep your remaining dough closed having a wet cloth to avoid drying.
- Have 10 murukkus heat oil inside a pan for deep frying.Drop a little bit of dough.Whether it increases immediately,oil temperatures are correct.Now take away the murukku using ur hands or dosa flipper and stop by oil carefully.U slide it within the sides.It'll proceed to the middle.Include 3-4 murukku per batch and deep fry.
- Prepare up until the bubbles and sshhh seem ceases completely.Switch it once in the centre.Eliminate the murukku,drain inside a tissue paper.Let it awesome Enjoy !
- For storage,have a tissue paper inside a box and arrange the murukku after it cools lower completely.The initial flavour of murukku could be felt only by following day.Ough can store it for several weeks too.It tastes crunchy and tasty.
- You need to use only homemade processed grain flour and roasted urad dal flour &".Never roast the grain flour .It ought to be wet.Commercially made grain flour never works .The flour ought to be very smooth in texture.Also,you can start causeing this to be murukku when u grind the grain flour.ie, processed grain flour ought to be wet.If u permit the homemade flour to dry for lengthy time,u won’t cover the cost of swirls correctly.It'll get cut.We ought to not drink too much of butter because murkku will drink oil.The number of Grain flour urad dal flour ought to be 8:1
- Grease your fingers with oil whenever needed while making twists.
- For problem solving. If u discover the thread getting cut while making twists,dip ur hands with murukku dough in water slightly and press the dough.Dough will end up slightly wet.Now u could make twists easily.
- Never use commercially made grain flour to make dough.
- Homemade grain flour ought to be slightly wet while making dough.U may use oil for greasing ur hands if u have the dough is sticky.
- Less butter ought to be added.Adding more butter helps make the murukku absorb more oil.
- Here Urad dal flour provides the stretchable inclination towards the flour.so never skip or change it.
- Many people also employ gram dal flour however it utilizes idli grain kai murukku avoid raw grain murukku.
Is my kai murukku looks somewhat OK. .
I'll come up with it perfect later on by practice increase the images without a doubt .
