It's a long weekend for us coz of Memorial Day. Friday itself my son asked me what snack am I going to make for this weekend! Last week I bought maravalli kizhangu / yucca root for making fry. Since my son asked murukku I thought of making by using this kizhangu. I have surfed some bloggers post and I have modified something as I want. Yucca is not only rich in carbohydrates but also contains mix of vitamins, minerals and plant based nutrients. The texture is thicker but it has a milder taste than potatoes. It has also been used as a remedy for conditions and symptoms like; inflammation, high blood pressure, headaches, arthrits, minor skin injuries and cancer. It might be served as a side dish or as part of the main course. This murukku is too crispy like our normal regular murukku and it is healthy too.
INGREDIENTS:
Maravalli kizhangu - 3/4 cup boiled and mashed
Rice flour - 2 to 2 1/2 cups
Roased sesame seeds - 1 tsp
Crushed pepper - 2 tsp
Ajwain - 1 tsp
Asafoetida / Hing - 2 to 3 pinches
Melted butter - 3 tsp
Salt - to taste
Oil - for deep frying
HOW TO MAKE:
Wash maravalli kizhangu and cut into pieces as shown in the pic. Pressure cook it with two to three whistles. Allow to cool down and peel the skin.
If you find any roots inside remove it. In a blender / mixie make a fine paste of it by adding little water. In a bowl add rice flour, ajwain, roasted sesame seeds, melted butter, asafoetida and needed salt.
Mix well by using hands and make a smoothy dough. Do not add more water and the consistency should be soft like chappathi dough without any cracks. Meanwhile heat oil in a deep pan / kadai. In a muruku press and fix the shape which you like. Stuff little / or a ladle full of dough in the press.
When oil is hot enough just drop a little dough and check the heat level and if the drop pops up immediately then the oil is ready to fry. Press the muruku press in the oil directly and fry it both sides until the oil sound ceases. Let it get golden brown in color or the oil sound reduces. I want it in little brown in color so I kept for sometime. Remove it from the oil and drain it on the paper towel.
Once it cooled down break into pieces and store it in an airtight container.
TIPS:
Do not add more water. Adding more water will result mushy dough.
Idiyappam flour can be used instead rice flour.
Add a tsp of hot oil when you mix the dough and it will give crispiness.
Allow to cooled down completely before storing.
Cumin seeds can be added.
Red chilli powder can be added instead pepper.
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