Our Recipes
Murukku
Servings 100 g
Calories 493kcal
Ingredients
Ingredient A:
- 165 g yellow dhal
- 1 litre water
Ingredient B:
- 300 g ERAWAN Brand blended rice flour
Ingredient C:
- 35 g dried anchovies
- 50 g fresh baby shrimps
- 15 g dried shrimps
- 6 units de-seeded dried chillies
- 2 units small ed shallots
- 4 g cumin seed
- 2 tsp turmeric powder
- 3 tsp salt
- 500 ml water
- 100 ml coconut milk
- 1 litre vegetable oil
Cooking Method
Methods:
Ingredient A:
- Soak the yellow dhal from ingredients A with water overnight.
- Rinse the yellow dhal and boil the water over medium heat until it is softened and translucent, lower the heat and cook it for another 10 minutes.
- Drain and set aside.
Ingredient B:
- In a dry pan, lightly toast the rice flour over a low heat for 5 minutes and rest the flour overnight.
Ingredient C:
- Mix all the ingredients together and bring to boil. Once boiled, cool the mixture down, wrap it and keep it in the chiller overnight.
Murukku Dough Instructions:
- Bring ingredient A and ingredient C to boil and blend it together with the parboiled dhall until smooth.
- In a bowl, pour the mixture out and mix well with the toasted rice flour.
- Place some of the dough into the murukku mold and press the dough out onto the parchment paper into a spiral shape with a diameter of 6 cm.
- Preheat the oil to 150 °C and gently slide the murukku onto your wooden spatula and drop it into the hot oil. Repeat the process so several murukku are frying at the same time.
- Remove the parchment paper and fry the murukku pieces until they are golden brown. The murukku is done when the oil around the side of the murukku stops bubbling.
- Remove the murukku pieces from the oil and leave them on a kitchen towel to absorb the excess oil.
- Keep in an airtight container when they are cool.
Notes
Yield: A Sharing Portion for 2
