Sieve plain and rice flour together with soda bicarb.
Tie in a bigh mslin cloth.
Place in a steel vessel and cover with tight lid.
Place in a pressure cooker and steam (4 whistles).
Remove and sieve again.
Mix all other ingredients except oil to deep fry.
Make a medium soft dough.
Use a murukku press and press out circles.
Use 4" plantain leaf squares or a small plate to press onto.
Take care to grease the plate or leaf.
Carefully invert murukku into hot oil.
Deep fry on low medium flame till golden.
Drain and cool. Store in a tightlidded container.
Fry a few murukkus at a time.
Add crushed ginger and garlic if desired.
To make extra spicy, add 1/2 tsp. crushed red chillies.
Making time: 1 hour.
Makes: 25-30 murukkus
Shelflife: 2-3 weeks.
Introduction to South Indian Dishes