Tamil Nadu breakfast — village innovation — murukku batter cooked as a flat bread.
Ingredients
- 2 cups main flour or batter base
- 1/2 cup fresh grated coconut
- 1 tsp mustard seeds
- 2 tbsp sesame oil or ghee
- Salt to taste
- Accompaniment chutney or sambar
Method
Make murukku dough: Mix 2 cups rice flour with half cup urad dal flour, 2 tbsp butter, 1 tsp cumin seeds, 1 tsp sesame seeds, a pinch of asafoetida and salt. Add water gradually and knead into a smooth soft dough.
Fit press: Fit the kai murukku die (star-shaped or thick strand die) into the murukku press.
Fill press: Fill the press with dough.
Heat oil: Pour oil in a kadai to 3-inch depth. Heat to medium.
Press spirals: Hold the press and press with your palm into the hot oil, moving in circular motions to form a flat coil-shaped murukku about 3-4 inches across.
Test oil: A small piece of dough should rise to the surface in 3 seconds.
Fry first side: Fry on medium heat 3-4 minutes until golden on the bottom.
Flip: Turn the murukku and fry the other side 2-3 minutes.
Drain: Remove with a slotted spoon. Drain on paper towels.
Serve: Kai murukku (hand-pressed murukku) should be crispy, golden and coiled. Cool completely before storing in an airtight container.