While it`s all talk about preparation of Diwali sweets, the savouries have their own fan following. What better way to complete a Diwali feast than crisp and crunchy savouries. Gorge on these murukkus and thattais and tell us what you think of them.
You could also mail us your Diwali sweet and savoury recipes at firstname.lastname@example.org and we`ll publish them here.
Rice flour 2 cups
Asafoetida 1/4 tsp
Cumin seeds 1 & 1/2 tsp
Salt As needed
Water As needed
Potato 1 no.
Butter 1/4 cup
water 2 tblsp
Oil for deep frying
Cook potato, allow it to cool down.
Remove the skin and grind with softened butter and water to a smooth paste.
Mix the rice flour, asafoetida, cumin and salt well.
Add the ground paste and required water so that you get a non sticky dough.
Keep covered at all the times.
Use the murukku press with the plate with three round holes. You can try the star hole plate too.
Fill the dough in the murukku press
You can grease 3-4 broad laddles and press the murukku onto the laddles and then just drop the murukkus in the hot oil.
This method is good for two reasons - One is to prevent hot oil spluttering on your hands when you press directly into the oil and the second is to make (hold) good shapes of the murukku.
Heat oil in a heavy bottomed pan.
In the meanwhile, press 3-4 murukkus in the greased broad laddles.
When the oil is hot enough (if you add a pinch of dough it should rise immediately - do not let the oil fume at any point), drop the murukku one by one carefully. Put the fire on medium.
After the bubbles reduce (in a minute or so) turn the murukkus (you can put the flame high at this point).
Cook both sides till the bubbles and the cooking sound ceases.
Drain the murukkus on kitchen towels.
Repeat the process till end and transfer to an air tight container.
Stays good for a month. Enjoy the crispy white murukkus!