Steaming Time - 45-50 Minutes
Cooking Time - 30 -45 Minutes

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HOW TO MAKE MAIDA MURUKKU - MURUKKU WITH ALL-PURPOSE FLOUR

MAIDA MURUKKU

INGREDIENTS:

All-purpose Flour(Maida) - 500 Gms
Roasted Gram Dhal Flour(Pottukadalai) - 1 Tbspn
Melted Ghee/Warm Oil - 1 Tbspn
Dry Red Chillies - 4-5 Nos.(Optional)
Ajwain/Cumin Seeds - 1 Tspn
Asafoetida - 1/4 Tspn

Sesame Seeds - 1/2 Tspn
Salt - To Taste
Warm Water - 1 Cup(Approximately)

To Deep Fry:

Oil 

MAIDA MURUKKU

 

METHOD:

For Steaming All-Purpose Flour:

 

• Sieve All-purpose Flour once and spread it on a clean kitchen cloth.
• Bring the edges together and tie the cloth into a loose potli(a bag-like).
• Meanwhile, fill the steamer with enough water and bring it to boil.
• Place the steamer plate & then flour filled potli over it.
• Cover the lid of the steamer.
• Once the water boils, reduce the flame to medium-low.
• Steam cook the flour for about 45-50 minutes.
• Check the water level in the steamer and if the water has reduced add few cups of hot water into it. 
• Switch off the flame after 45 -50 minutes.
• Remove the cloth with the flour and leave it outside for a few minutes.
• Carefully open the flour filled cloth and transfer the flour into a large plate. 
• Break the lumps formed with a spoon/ladle(It will be too hot to handle with bare hands).
• Do this step when the flour is hot. If the flour cools down, the lumps stick together making the task difficult.
• Now, once again sieve the flour and keep it aside.

For Maida Murukku:

 

• Meanwhile, powder the Roasted Gram Dhal/Pottukadalai into a fine powder.
• Sieve it once and keep it aside. 
• Soak Dry Red Chillies in hot water for about 10-15 minutes.
• Drain and discard the water used for soaking Dry Chillies or use it while kneading the dough.
• Grind the Soaked Dry Red Chillies in a blender or a small mixer-grinder jar.
• Grind this into a fine paste. Alternatively can add a Tspn of Red Chilli Powder too.
• Melt the Ghee and keep it aside.
• Mix Dry Red Chilli paste along with steamed All-purpose Flour, Pottukadalai Powder, melted warm ghee/oil, Ajwain/Cumin seeds, Asafoetida, Sesame Seeds and a dash of Salt.
• Pour in the warm water to the above mix, little at a time and knead it into a smooth & soft dough.
• The dough should be pliable and kneaded without any cracks.
• Leave the dough aside for about 5-10 minutes. 

To Fry Maida Murukku:

 

• Heat oil in a deep pan.
• Place some dough into the Murukku Mould and press the dough through it. 
• Make a few swirls onto the reverse surface of a slotted spoon or directly press the Murukkus into the oil.
• Drop the shaped murukkus gently into the hot oil, fry the Maida Murukku until it turns into golden brown and the sizzling sound stops. 
• Drain the Maida Murukkus on a Paper Towel.
• Follow suit for rest of the dough.
• Allow the Maida Murukkus to cool down completely before storing.
• Store the Maida Murukkus in airtight jars.

 

MAIDA MURUKKU

 

NOTES:

 

• Break the lumps from the steam-cooked flour, when it is still hot.
• Use a wooden spoon/ladle for the purpose and then sieve the flour before kneading it. 
• Do this step when the flour is hot & if the flour cools down, the lumps stick together making the task difficult.
• The dough should be of the correct consistency. It should not be sticky or too hard and without any cracks. 
• Can substitute warm melted Ghee with warm oil.
• Use warm water for kneading the dough.
• Adding dry chillies to the recipe is optional. 
• Powder the Roasted Gram Dhal/Pottukadalai into a fine powder and sieve it once.
• You can press the Maida Murukkus directly into the oil. 
• If stored properly, it lasts up to a week to 10 days.

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