Jantikalu or Murukulu for Indian Cooking Challenge

I am very fortunate to have got included in the cooking challenge and i thank srivalli for accepting me in the challenge.This is 4th challenge and since the beginning i had my own doubts whether i deserve to be in the challenge.After i made this muruku all my doubts are cleared,muruku came out so well just like what we get to eat from swahagruha back home.I can't wait to make this for my mom and sisters.

Thanks so much valli for including me in the challenge.You have given the recipe so well that the muruku came out well and the taste is awesome,it got over within a day.My kids had that for breakfast,lunch and evening snacks.Only thing i altered is that i didn't take raw rice,as i found it difficult to grind the raw rice into fine powder.Now the recipe

Ingredients:-


Rice flour 3 cups (raw rice 4 cups given by valli)
Udad dal 1 cup
Water 1/2 cup or more

For Seasoning

Cumin seeds - 1 tsp
Sesame seeds- 1 tsp
Asafetida/ Hing - 1/2 tsp
Salt to taste
Butter - 75 gms

How to prepare:

Wash and drain the rice. Shade dry the Rice for 1/2 hr. Dry roast the Urad dal to light brown. Allow it to cool.
If you are using more quantity, you can get it ground in rice mil, else use your mixie to grind both Rice and Urad dal.

First grind rice into a fine flour, keep it aside. then grind the urad dal to fine powder.

In a wide vessel, take both the flours along with salt. Mix well.

Add cumin, Sesame seeds and asafetida powder to the flour, mix well.And finally add the butter.

Gather everything well and you will get more of a crumbling mixture.

Now slowly add water and knead a dough which is little more softer than the puri dough.

Heat a kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.

Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls.

Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper and gently slide it down the hot oil.

Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. You will know by seeing the colour that its cooked. Remove to a kitchen paper and store it in a air tight container.

Thank you srivalli for this wonderful recipe.

This is my entry to the cooking challenge started by srivalli.