It had been a while since I posted a recipe in my space. If to give reasons, there are a few; travel being the main one :), yes, to the far west end of the globe for about a quarter. While I still tide over the jet lag and tiredness coated with the wonderful memories of meeting a few of the wonderful blogger pals in Bay Area, I got prompted to get back to posting a Diwali recipe.
I am not an expert in making 'chaklis' or 'murukku' and decided to roll up my sleeves to attempt a simplest one to begin with. A simple family favourite with the recipe sourced out from one of my husband's aunts, who passed over the measurements in 'padi' or the traditional Tamil measuring cups which in turn were carefully scaled down to cup and tablespoon measures here :)
'Butter Murukku' is easy to make than you presume and you will realize the homemade ones, far better in taste and texture than the store bought counterparts.
Prep time 15 mins
Cooking time 30 mins
Yields a 500 ml bowl loosely heaped
1 cup Rice flour or Arisi mavu, not roasted- I used store bought raw rice powder.
1 heaped tbsp Besan or Kadalai mavu
1 heaped tbsp *Roasted gram flour or Pottukadalai mavu -(refer method down)
1/4 tsp Hing or Perungayappodi
3/4 tsp Cumin (Jeerakam) or Sesame seeds (Ellu) - I used Sesame seeds
1 tbsp unsalted butter at room temp
125 ml water at room temp
1/2 tsp table salt
*Measure 1/4 cup of Roasted gram, place in your food processor or a dry mixie jar and powder well.
Measure the rice flour, besan and the powdered gram flour (do not use the whole powder. just measure a heaped tbsp for our purpose) in a separate bowl and sieve to discard the grainy particles of the grams.
Transfer to a bowl and add hing, salt and the sesame seeds. Mix to combine with a whisk or use your finger tips. Next, rub in butter, combine evenly in the dry flour mixture and lastly add the water little by little to form a soft ball. I needed exactly 125 ml. But be careful with the measurement and be warned; it can slightly vary according to the quality of the flour used. The ball should neither be too hard nor soft. The consistency should be almost the same as 'Idiyappam' dough. Check salt at this point.
Pick out the star designed disc and fix with the murukku press. Grease the insides of the cylinder and outsides of presser with a few drops of oil. Heat oil in a wide and thick bottomed kadai. To check the right temperature of the oil, pinch and drop a tiny ball of dough into the hot oil. The oil is in the right temperature, if it rises up immediately with a sizzle and not smoky. Fill half of the cylinder with the dough and press gently in a slow wide circular motion into the hot oil. It should sizzles you see in the picture. This murukku generally falls as broken pieces, though it happened to be intact for me :). Do not disturb for a few seconds and wait for the initial sizzle to calm down, may be for 15-20 seconds. Lower the flame if oil is smoky. Gently turn the murukku pieces in the oil until they attain a light golden hue of the morning sunlight. Drain and transfer to a tray or a flat plate lined with paper towels. Let it cool down completely before you transfer into an airtight container. Enjoy with a steaming cup of coffee or tea :)