Hibiscus juice is said to control blood pressure
|Hibiscus juice is said to be good for the health. Here is the recipe for hibiscus juice.|
|1.||Rice flour 1 cup|
|2.||Roasted gram dal flour 1/2 cup|
|3.||Butter 1 to 1-and-1/2 tablespoon|
|4.||Red chili powder 1-2 teaspoon(s) or to taste|
|5.||Cumin seeds 1/2 teaspoon|
|6.||Sesame seeds 1-2 teaspoon(s)|
|8.||Salt to taste|
|8.||Water, to prepare the dough|
fry the rice flour till
it becomes slightly hot.
Keep it aside to cool.
rice flour, roasted gram powder, hing, chili powder, salt, cumin,
sesame seeds, and butter to a bowl.
a dough using water. The dough should
too soft nor too hard.
If you wish to make more murukkus, say 40 murukkus, prepare the mixture for the entire quantity. However, prepare the dough only for 20 murukkus. Make them. Then, make the dough for the next 20.
Knead the dough for 1-2 minutes.
oil in a kadai on a medium flame.
the one-hole murukku plate to the murukku machine.
Coat oil on the inside of the murukku machine cup.
Fill murukku machine cup with the dough, leaving about 1/2-inch space at the top so you can insert the murukku machine's top part.
Insert the top part.
the murukku machine, over a
plastic paper, in
a circular pattern, making raw murukkus of desired size.
Press the tail of the raw murukku to make it stick to its adjacent part. This is to ensure the tail does not open when you drop the raw murukku into the oil.
|7.||Drop a small dal-sized dough into the oil. If the dough pops out immediately, the oil is hot. Otherwise heat the oil for a few more minutes.|
the raw murukkus, one-by-one, into
the hot oil carefully and gently.
till both sides turn to golden brown.
Lift the murukkus, from the oil, with the spatula.
Place the murukkus on paper napkins, so the excess oil will be drained.
Murukku / chakli / chakkuli is ready.
|TIPS||How to make Murukku|
you are preparing the murukku for the first time:
- Mix the ingredients as in Step 2
- Make the dough from a small portion of the mixture
- Make a raw murukku and fry it
- Taste the murukku and, if necessary, adjust the salt, chili powder or softness for the left-over mixture.
|2.||If you do not have butter, use hot oil.|
|3.||Use ajwain / carom seeds, instead of cumin seeds, for a variation in taste.|
|4.||You can store murukkus in an air-tight container for about 2 weeks.|