Monday, October 12, 2009

Easy recipe: Muruggu


Raw rice 200gm

Urud dal 50gm

Butter or dalda 25gm

Salt To taste

Sesame 25gm

Oil 400ml

Water 150ml

Serves: 4 members.

Preparation time: 30 minutes.

Best time to have: Evening snacks.

Best combination: With tea and coffee.

Preparation Method:

• Grind the raw rice and urud dal in the flour mill.

• Take this flour in a vessel.

• Heat butter and mix with flour.

• Add salt, sesame and water to the flour.

• Knead it well to make soft dough. Heat oil in kadai in the high flame.

• Put a lump of dough in the Murugu achu and pipe out the patterns in ghee-greased plate.

• Fry it in refined oil. When it turns light brown in color take them away from flame.

• Use tissue paper to remove excess oil from the snacks.

• It can be stored in a dry container and served for a week.

Author: Suveetha (Bangalore)

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