Woman's Era - - Editorial -

IN­GRE­DI­ENTS: 2 cups rice flour 2 tsps black lentil flour 1/ tsp asafoetida

4 1/ tsp carom seeds

4 1/ tsp se­same seeds

4 1/ tsp chilli pow­der

2 2 tbsp but­ter oil for deep fry­ing


You will need a mu­rukku mould for pre­par­ing the rice crispies.

Sift to­gether the rice and and urad dal flour to re­move de­bris and lumps. Melt the but­ter, just warm enough.

Mix all the dry in­gre­di­ents along with the but­ter in a bowl. Form a stiff dough adding lit­tle water. Fix the 1 star at­tach­ment to the mu­rukku maker.

Grease the in­side of the mu­rukku maker. Put the dough in­side the mu­rukku maker (the part with the hole). Place the plunger to press the dough through the hole. Grease a holed la­dle or slot­ted la­dle Pipe the dough in a cir­cu­lar mo­tion to make a spi­ral form on the la­dle.

Make atleast 2-3 spi­rals. If not, sim­ply make a free form lat­tice pat­tern or a lacy web.

Heat oil in a deep pan. With care, top­ple the spi­rals from the la­dle to the hot oil. Cook on medium flame. Fry the mu­rukku till it floats on top and both sides are evenly cooked or till brown­ish golden and crispy, flip­ping atleast once.

Brown rice crispies

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