Cuisine Style: Tamil Nadu, South India | Preparation & Cooking Time: 15 minutes | To Serve: 2 | Take with: Tea , coffee | Type: Easy after school snack, diwali & pongal snacks or crisps

Ingredients

• Idli rice - 1 cup
• Urad Dal - 1/4 cup
• Chutney gram - 1/4 cup
• Ajwain - 1 tbsp
• Hing - 1 tsp
• Salt to taste
• Butter - 1 cube
• Water as needed
• Oil for deep frying

Preparation Method

• Add idli rice in a bowl, wash 2 to 3 times, then soak it for 2 to 3 hours
• Then grind to fine smooth batter
• Transfer idli rice batter to a bowl, add urad dal flour, pottukadalai maavu, asafoetida, Ghee, salt, Ajwain, butter mix well
• Add water, make soft dough
• Place handful dough in a murukku kuzhal, squeeze over the oil, deep fry till crisp on medium hot oil.
• Or You can shape over the ladle, buttersheet for bulk fry
• Flip over & fry another side.
• Once it ready or the oil sound disappears then take it out & drain on absorbent paper.
• Leave it for room temperature [Apr. 2 min]. Then store in an airtight container use with in 2 weeks
  

How to make Idli Rice Kai Murukku Video

How to make Idli Rice Kai Murukku -Stepwise pictures

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