VIDEO
STEP BY STEP ACHU MURUKKU:
INGREDIENTS:
Rice flour - 1 cup
Maida - 1/4 cup
Sugar - 1/2 cup powdered
Sesame Seeds - 1 tsp
Cardamom powder - 1/4 tsp
Salt - a pinch
Oil - for deep frying
HOW TO MAKE:
Take rice flour, madia, powdered sugar, cardamom powder, sesame seeds, pinch of salt in the bowl. Mix well. Add a cup of medium thick coconut milk little by little.
Mix well and bring to dosa batter consistency. Take a batter with a spoon and the batter should stick on the spoon. If sticks then that is a perfect consistency. Heat oil in a kadai and place achu murukku mold in the oil.
Mix the batter each time. The mold should be very hot so the batter get stick well. When the oil is hot take the mold and dip 3/4th mold in the batter. Slowly place in the hot oil and within 5 to 10 seconds the mold leave the murukku easily in the hot oil. Place the mold again in the hot oil for 5 to 10 seconds then dip the batter again.
Cook both sides until crispy and golden brown / cook until the bubbles stop. Remove from the oil and place on the paper towel to absorb excess oil.
Repeat the process until the batter is finished. Store in an airtight container. Achu Murukku stays fresh for 2 to 3 weeks.
Achu Murukku is ready to serve. Enjoy munching.....😋😋
TIPS:
Batter consistency should be neither thick nor watery. Should be perfect dosa batter consistency.
When you touch with a spoon the batter should stick on the spoon and that is the perfect consistency.
Eggs can be added instead coconut milk.
Add red chilli powder or pepper powder to make Spicy Achu Murukku.
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