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Preparation Time : 20
Cook Time : 20
Total Time : 40
Semiya /Vermicelli 1 cups
Rice Flour 1 3/4 cups
Besan/Gram Flour 1/4 cups
Ajwain Seeds(powder) 1 tsp
Red Chili Powder 2 tsp
Melted Butter 1 tsp
Salt to taste 1 tsp
Oil for deep frying 1 cups
Soak the vermicelli in water for 1 hours. After one hour, drain the excess water and mash the soaked vermicelli.
In a mixing bowl, combine mashed vermicelli, rice flour, gram flour melted butter, salt, ajwain and red chilli powder. Mix well and make a soft dough by adding little water (if required).
Heat oil in a kadai, when the oil is hot enough to fry, take a portion of the dough and place it inside the murukku mold (I used 1 star hole disc) and press the mold over the oil. Deep fry them until light golden color on both sides. Once done, remove from the oil and place it on a paper towel to drain off excess oil if any. Repeat the process for the rest of the dough.
Allow them to cool down slightly then serve.
Note: You can store this murukku in an air tight container.
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