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Ingredientes
- 1 c. Plain flour
- 1 c. Rice flour
- 1/2 c. Roasted chickpea, (dalia or possibly phutana) flour
- 1 Tbsp. Sesame seeds
- 2 Tbsp. Oil
- 2 x Green chillies grnd
- 1/4 tsp Soda bicarb
- Â Â Salt to taste
- Â Â Oil to deep fry
Direcciones
- Sieve plain and rice flour together with soda bicarb.
- Tie in a bigh mslin cloth.
- Place in a steel vessel and cover with tight lid.
- Place in a pressure cooker and steam (4 whistles).
- Remove and sieve again.
- Mix all remaining ingredients except oil to deep fry.
- Make a medium soft dough.
- Use a murukku press and press out circles.
- Use 4" plantain leaf squares or possibly a small plate to press onto.
- Take care to grease the plate or possibly leaf.
- Carefully invert murukku into warm oil.
- Deep fry on low medium flame until golden brown.
- Drain and cold. Store in a tightlidded container.
- Fry a few murukkus at a time.
- Variations:Add in crushed ginger and garlic if you like.
- To make extra spicy, add in 1/2 tsp. crushed red chillies.
- Making time: 1 hour.
- Makes: 25-30 murukkus
- Shelflife: 2-3 weeks.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 483g | |
| Calories 1714 | |
| Calories from Fat 362 | 21% |
| Total Fat 41.74g | 52% |
| Saturated Fat 4.21g | 17% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 1382mg | 39% |
| Total Carbs 289.8g | 77% |
| Dietary Fiber 26.5g | 88% |
| Sugars 14.62g | 10% |
| Protein 44.56g | 71% |
