Murukku made with the help of mold is known as Achu Murukku. Today we are going to see the spicy version of the achu murukku. I have already posted the sweet version of Eggless Rose Cookies on the blog.
I have followed the basic murukku recipe. Instead of making it like chapati dough, made it into flowy consistency, dipped the mold into the batter, and made this murukku. This turned out to be super crispy and crunchy. Everyone at home loved it. The mold is in the shape of a flower and each murukku comes in the flower shape, which looks awesome.
These are the steps that should be followed while making this Spicy Achu Murukku:
- 1 cup of water is enough. If you feel the batter is getting thicker add a tbsp of water and adjust the consistency.
- Mix all the ingredients thoroughly to dosa batter consistency without any lumps.
- When you dip a spoon in the batter, the batter should stick to the spoon that is the perfect consistency.
- For each cookie, you need to mix the batter as well as place the mold in hot oil before dipping it in the batter. The mold should not be dipped in the batter for a very long time, that is within a second as soon as you touch the batter, you should remove the mold. Or else due to heat in the mold, the batter would start to cook and curdle.
- Oil should be heated in a medium-low flame only.
Enjoy the video of Spicy Achu Murukku. Subscribe for more videos.
Now let us see how to prepare this recipe.
- 1 cup Rice flour Idiyappam flour
- 1/4 cup Bengal gram flour/Kadalai Maavu/Besan
- 1 tsp Chili powder
- 1 tsp Sesame seeds white
- 1/2 tsp Asafoetida/hing
- salt to taste
- 2 cups oil to deep fry
- In a bowl, place a sieve, add rice flour, Bengal gram flour and sieve it thoroughly. To the flour add chili powder, hing, sesame seeds, salt to taste, and mix well.
- To the mix, add a cup of water and bring it to a dosa batter consistency.
- When you dip a spoon in the batter, the batter should stick to the spoon that is the perfect consistency. Check the video for reference.
- Heat enough oil in a kadai. Place the mold in the hot oil. (For each and every cookie you need to mix the batter as well as place the mold in hot oil before dipping it in the batter.)
- Now mix the batter and then dip the mold in the batter, until the batter is applied 3/4th of the mold.
- Place the batter applied mold in the oil. As we are using a nonstick mold, the batter separates easily from the mold once the mold is shaken.
- cook the cookies on the medium-low flame on both sides until it turns golden brown.
- Once done, remove it on a kitchen towel. Repeat the process with the remaining dough. Crispy achu murukku is ready.
- 1 cup of water is enough. If you feel the batter is getting thicker add a tbsp of water and adjust the consistency.
- Mix all the ingredients thoroughly to dosa batter consistency without any lumps.
- When you dip a spoon in the batter, the batter should stick to the spoon that is the perfect consistency.
- For each and every cookie you need to mix the batter as well as place the mold in hot oil before dipping it in the batter.
- Oil should be heated in a medium-low flame only.
Crispy and delicious spicy achu murukku is ready to relish.
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