Rice flour - 3 cups.
Split black gram - 1/4cup.
Split green gram - 1/4 cup.
Split bengal gram - 1/4 cup, (split yellow peas).
Cumin seeds - 1 tbsp.
Asafoetida powder - 1 tbsp.
Salt - 1 tsp.
Oil - 4 to 5 tbsps.
Water to mix.
Any oil to fry.
METHOD:
Roast the grams and powder fine. Sieve and add rice flour, cumin seeds, asafoetida powder and salt. Heat the 4 tbsp oil and add to the mixture and mix well. Make a stiff dough with enough water.
Heat oil. Fill in the murrukku mould with small holes and press through the holes in to the hot oil. Fry till its golden colour. Drain. Cool and keep it in a air tight container.
"ENJOY COOKING AND EATING"
Water to mix.
Any oil to fry.
METHOD:
Roast the grams and powder fine. Sieve and add rice flour, cumin seeds, asafoetida powder and salt. Heat the 4 tbsp oil and add to the mixture and mix well. Make a stiff dough with enough water.
Heat oil. Fill in the murrukku mould with small holes and press through the holes in to the hot oil. Fry till its golden colour. Drain. Cool and keep it in a air tight container.
"ENJOY COOKING AND EATING"
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