Ingredients
Raw rice – 1 cup, approximately 200 gms ( you can use any rice preferably ration rice or dosa rice ),
Besan/ gram flour – 100 gms,
Salt,
Red chilli powder – 1/2 Tablesp,
Ajwain – 1/2 tsp, gently crush between both palms,
Oil to deep fry,
Roese cookie mould preferably non stick variety,
Method:
1).Wash rice 2 to 3 times and soak it for 3to 4hrs. After soaking,drain and grind it into very fine paste using little water.
2).Seive besan and add it to rice paste along with chilli powder, salt and ajwain. Mix very well with a whisker so that there will not be any lumps.
3).Adjust the batter consistancy by adding water so that it will not be like dosa batter or idli batter.It should be thinner than dosa batter.
4).Heat oil and put the mould in hot oil. Dip the mould in batter ( upto 3/4 of ht of mould )and quickly dip it into oil. Shake it in oil so that it gets separated and floats in oil.If the mould is non stick there will not be any difficulty in this process even from the first muruku onwards. If there is difficulty for first 1 or 2 murukku to get separated you can just push the murukku downwards with the help of fork or skewer into oil.
5).Fry the murukku till light golden in colour under medium high heat and remove them on to a kitchen tissue to absorb excess oil if any. Serve them as snack along with evening tea.
Tip:
a).kids love this snack for its lovely shape and crispy taste. An interesting sight is Kids like to put their fingers into holes of rose cookie and try to munch it.
b).If you are using ordinary mould try to keep it in oil for 2 days and later on use it.
c).If you desire you can add white til to the batter.
d).We can prepare sweet version by including sugar or jaggery into batter.