Pottukadalai murukku recipe скачать в хорошем качестве

Pottukadalai murukku recipe

#recipe #southindian #food #cooking #rakskitchen Easy pottukadalai murukku #recipe , scroll down to read. Easy pottukadalai murukku recipe with step by step pictures, video. Can be made instantly with easily available ingredients. Don't forget to read the tips. Check my Puzhungal arisi murukku : https://www.rakskitchen.net/2015/10/p... Puzhungal arisi murukku video :    • Puzhungal arisi murukku, புழுங்கல் அரிசி ம...   Recipe Cuisine: Indian | Recipe Category: Snacks Prep Time: 10 mins | Cook time: 25 mins | Makes: 15 Ingredients Rice flour(I used store bought) - 1 & 1/4 cup Pottukadalai powder - 1/4 cup Ajwain/ omam - 1 tsp Asafoetida - a generous pinch Hot oil - 1 tblsp Salt - As needed How to prepare pottukadalai murukku method: First powder the pottukadali in a mixie and sieve it(not shown in picture). You can powder more than needed and store for future use. Heat required oil in a kadai. Mean while you can make the dough. Place all the ingredients in a mixing bowl, mix well. Add hot oil from the kadai and mix well. Add water gradually and carefully to make a smooth dough. I used the regular 3 eyed thenkuzhal plate for this, you can use the star shaped ones too. Fill the press 3/4th with the dough and squeeze it either directly over the hot oil or over few greased ladles and then carefully flip to the oil. I did the later as I can't handle the heat when we squeeze over the hot oil as steam will be too hot. Also squeezing in ladle then transferring aids good shape. I always do this from the beginning which I learnt from my MIL. Make sure oil is hot enough by checking dropping a small piece of dough, it should come up immediately. I fried 3 at a time. Cook both sides until golden in colour in medium flame. Shh sound should cease and bubbles should be reduced. Drain in paper towel and cool down before transferring to the airtight container. Notes While flipping the murukku in hot oil, be gentle and careful otherwise hot oil will spill. Oil should always be hot when you drop the murukkus, otherwise murukku will drink oil and be oily. After dropping the murukku, cook the murukku in medium flame to ensure even cooking and golden colour murukkus. You can replace ajwain with white sesame or jeera, but I like ajwain the best. DO NOT add more oil in dough than required, otherwise the murukku will disintegrate in oil. If murukku breaks while you press, then sprinkle little more water to make it smoother dough. Keep the dough always covered to avoid drying. Also if doing in large quantity, I suggest you to do in smaller batches, otherwise if you make dough bulk and let it sit, the last murukkus will turn red. Make sure you keep enough oil to fry the murukkus, otherwise, it will get burnt at the bottom of the murukku. Top up oil if needed when doing in large batches. But wait for oil to get hot again.