Making of snacks kai murukku - hand wind from rice to finished stage





































       Preparing raw rice flour:

1. Take 2 measures  of raw rice by a quarter litre measure .Wash it well in water.Then soak it in water for 2 hours.

2. Filter the water completely. Dry it in a dry white cloth for half an hour.

3.Grind it in a mixie  into fine powder.

4.Sieve it well as shown in the video.Grind the course rice powder again in the mixie.

5.If you grind 2 cups, it would become 4 cups of fine rice flour.



4 cups of raw rice powder

Ingredients

1.2 tea spoons of roasted urad dal powder

2. 2 tea spoons of sea same seeds.

3.Two and half table spoon of butter or take the slices of butter cut as shown in the video.

4.Required qty of salt dissolved in water

5.Required qty of asafoetida dissolved in water


 Now take the rice flour in a vessel or bowl. put all the ingredients mentioned above in the rice flour.Mix it well.Then add water little by little, mix it well.make it as soft dough.Water content should not be more in the dough as well as it should not be dry to handle.

Now start to wind murukku as shown in the video slowly. If you are making first time seek your elders help.

Place a kadai in the gas stove. Pour required quantity of cooking oil.Heat it in medium fame.Drop a small piece of wet rice flour in the hot oil. If it floats in the top with bubble , you can drop the wet murukku in the kadai slowly, numbers depend on your  kadai size.

You can observe bubbles with sound.After some time turn upside down  all murukku  you have placed in the kadai. Stir  them to get cooked evenly.Wait for the bubble sound to get reduced. Now you can observe  light golden , brown color of cooked murukku. take them out slowly.

 Tips to avoid bursting of murukku.

 If there is broken rice or small stones in the dough, it may burst out. Nowadays  stone is removed while processing in the mill. Sieve well.Don't rub the course rice powder in the sieve , otherwise course powder would get into your fine rice flour.


If you use butter from the fridge , float it in water for some time , bring it to room temperature , then mix.

For making seedai balls : Roast the wet rice flour in a kadai  for few minutes until  steam comes out from it .  All other procedures are same. Don't press the seedai balls too much. Slightly roll out them.
Word of caution:  After placing the balls in the hot kadai, stand at a safe distance from the stove  to protect you in case of bursting of seedai. This is also applicable for making murukku. 

Wish you all Happy Janmashtami. Share your rangoli & seedai , murukku snacks photo.






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