While making Badushas, I decided to also make murukku since I was anyway heating up oil for deep frying. While glancing through Mallika Badrinath book, I noticed this recipe that was quite different compared to the usual ones I have seen. We add the flour mixture to boiling water and when it cools down a bit, we knead it into a smooth dough. Gram flour also adds a wonderful flavor to the murukkus. Out of all the murukkus that I tried this Diwali, this one has to be the most addictive and tastiest. Kids loved it and the murukkus were gone in no time. Off to the recipe.
Poppy Seed Murukku
Crunchy addictive fritters made with all purpose flour and more.
Ingredients:
- rice flour - 2 cups
- pottukadalai - 1/2 cup (powdered) - gram flour
- urad flour - 2 tbsp
- water - 2 cups plus as needed
- salt - 1 tsp (adjust to taste)
- butter - 3 tbsp
- poppy seeds - 1/4 tsp
- oil - for deep frying
Instructions:
Mix the flours and keep aside.
Bring water to a boil and add salt. Turn off the stove and add the flour mixture quickly. Mix with a ladle and add butter. Cover and keep aside.
When the dough is cool enough to handle, add poppy seeds. Using water form a stiff dough.
Load a murukku press with dough. Heat oil. Either form spirals and transfer to oil or form spirals directly in oil.
When the murukkus are done and pale brown, remove from oil. Drain on paper towels. When cooled store in airtight containers.
2 years ago: Garlic Murukku
3 years ago: Waldorf Salad
Pictorial
1. Mix all purpose flour, gram flour and urad flour together.
2. Bring water to a boil and add salt.
3. Turn off the stove and add the flour quickly.
4. Mix with a ladle. Add butter and close the vessel for a few minutes.
5. When the mixture is cool enough to handle, add the poppy seeds and knead well to form a dough. Use water as needed. We need a stiff dough.
6. Dough ready.
7. Load the murukku maker with dough and form spirals on a sheet. I used the single star disc for this.
8. Heat oil and add the murukkus to the oil gently. You can also form spirals directly in the oil.
9. Cook until the murukkus are a pale brown and crispy. Remove and drain on paper towels. When cooled, store in air tight containers.
Crunchy and addictive fritters ready.
Enjoy!
Linking to DIO – Diwali Bash.
 on http://cooksjoy.com/blog "Pin It")
