- Rice flour – 2 cups
- Asafoetida – 1/4 tsp
- Cumin seeds – 1 1/2 tsp
- Salt – As needed
- Water – As needed
- Potato – 1
- Butter – 1/4 cup
- water – 2 tbsp
- Clean and cut the potatoes into 4 pieces.
- In a pressure cooker, add the chopped potatoes, salt and water.
- Pressure cook it for 1 whistle in high flame and 2 whistles in low flame. Allow the pressure to escape by itself.
- Let the potatoes cool. Peel the skin.
- In a mixer grinder, add potatoes and butter.
- Grind it into a smooth paste by adding water.
- In a mixing bowl, add rice flour, hing, cumin seeds and salt.
- Mix it well.
- Add the potato paste to it. Knead it into a non-sticky dough. Add water if required.
- Cover it with a moist kitchen cloth.
- Grease the murukku press with oil.
- Fill 3/4th of the murukku press with the dough.
- Heat oil in a kadai.
- In a ladle, press the muruku.(This method is good for two reasons…One is to avoid the heat not to affect your hands when you press directly in oil and the second is to make (hold) good shapes of the murukku.)Two ladles can be used to drop the murukku in the oil.
- When the oil is hot enough(if u 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. Turn the flame to medium.
- After the bubbles reduce(a minute or so) turn the murukkus(you can turn the flame to high at this point). Cook both sides till the bubbles and the cooking sound ceases.
- Drain the murukkus in tissue paper. Allow it to cool.
- Store it in an air-tight container.
- The dough has to be in a correct consistency, should not be sticky.
- If the murukkus while you press gets broken,that means your dough needs more water,sprinkle required water and mix again.
- If you make with more than two cups, prepare the dough in batches or else if you make in bulk and keep the dough for a long time,the murukkus will turn dark in colour as the time passes.
- You can replace cumin with omam.
- When you press the murukku,just press one layer in a spread manner, don’t layer more as it will give you harder murukku and will take more time to cook. Make loose,single layered murukku.
- You can replace butter with vanaspati or oil.