Corn flour Murukku

This is a very simple murukku recipe,made with store-bought flours.I took this recipe from Aval Vikatan magazine

Ingredients:

Rice flour - 1 cup

Corn flour - 1/2 cup

Fried Gram Dal/Pottu kadalai Maavu - 2 Tablespoon

Besan - 3/4 cup

Chili powder - 1 tsp

Jeera/Cumin seeds - 1/2 tsp

Melted Butter - 2 Tablespoon

Asafoetida - 1/4 tsp

Salt - as required

Water - as needed to make the dough.

Oil for frying

Method:

Mix all the flour,jeera,chili powder,asafoetida,salt,melted butter.

Add water little by little to make a soft dough.

Heat  oil in a vessel.Test by dropping a little bit of murukku dough into the hot oil.If it rises immediately,then the oil is ready for frying.

In the murukku press,fix the thenkuzhal mold/achu(the one with 3 holes) and fill the dough.Start squeezing the handles of the press in a circular motion directly into the oil.

Flip the murukku so that it gets cooked on both sides. When frying sound subsides,remove the murukku form the oil and place it on a tissue paper to absorb excess oil.

Store in airtight container.

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Omapodi

Omapodi is one savory which I don't make often at home because murukku/chakli is our favorite.

It was rainy outside and I so i wanted to make this simple omapodi to be served with coffee.Its so simple to make and it takes less time than any other savory item.

Ingredients:

Besan/Chick pea flour - 2 cups

Rice flour - 1cup

Omam/Ajwain/Carom seeds - 1 Tbsp

Asafoetida - 1/2 tsp

Chili powder - 2 tsp

Salt to taste

Hot oil - 2 tsp

Oil for deep frying

Thenkuzhal press with the disc which has tiny holes.

Method:

Heat oil in a deep pan.

Grind the ajwain seeds with 1/2 cup of water and filter it and reserve the water.

In a bowl mix the besan,rice flour,salt,chili powder,asafoetida,2tsp of hot oil,reserved water.

Add more water to make it into a pliable dough.In the thenkuzhal press add the dough.

When oil is hot,squeeze the handle of the press over the oil in concentric circle about 6 inches in diameter.When slightly cooked turn over to the other side ad let it cook till there is no more hissing sound of oil.

Note:Omapodi cooks fastly than murukku and it can get burnt easily.

Drain on an absorbent paper and store in airtight container.

Serve with hot tea/coffee

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