Kambu Murukku

#KambuMurukku - #PearlMilletMurukku : #PearlMillet is called #Kambu in Tamil. It is called #Bajra in Hindi. Its scientific name is Pennisetum glaucum. This is one of the millets grown extensively through out India.
Generally #millet is rich in Vitamin B, fiber and minerals like iron, calcium, phosphorous, potassium, manganese and zinc. Especially pearl millet has high iron content compared to per 100 gm of rice and wheat.
We have seen some recipes done with pearl millet.
Here I would like to present a savory called #murukku using pearl millet flour.
Preparation time : 10 minutes
Cooking time : 20 minutes
Number of murukku prepared approximately 7

Ingredients :
1/2 Cup	Kambu Maavu [ Pearl Millet Flour ]
1 Tbsp	Besan [ Gram Flour ]
1 1/4 Tbsp	Fried Gram Flour [ Pottukadalai maavu ]
1/2 Tsp	Salt [ Adjust ]
1/2 Tsp	Red Chilly Powder
2 pinch	Asafoetida
1/4 Tsp	Omam [ Optional ]
1/4 Tsp	Cumin Seeds
1/4 Tsp	Till [ Ellu ]
1 Tsp	Hot oil

1 cup of oil to fry murukku.
#Murukkupress with murukku plate.

Method:
Soak asafoetida in water in a small bowl for 10 minutes

Heat kadai with oil on a stove over medium flame.

Now take all the dry ingredients in a wide mouthed vessel.
Mix well.

Then take 1 Tsp of hot oil from the kadai and add into the flour mixture.

Rub with fingers to mix the hot oil with the flour.
Then add asafoetida water and knead into a tight dough adding enough water.

Fill the murukku press with enough dough.

Drop a little dough into the hot oil.
If it comes up from the bottom of the hot oil to the surface of the oil and starts frying then the oil is ready to fry murukku.

Hold the murukkupress with dough at a distance directly above a small plate or ladle or dosai ladle.
Give pressure over the handle of murukkupress to get strings of dough to come out of it through small holes of the press.
Swirl the murukkupress in order to make a circular layer of murukku on a small plate or ladle or dosai ladle.
Cut the strings of dough from the murukkupress.

Make 3 or 4 at a time on different plates or ladles.

Keep the murukku press aside. Drop the murukkus done on plate/ladle gently one by one into the hot oil.
Three or four murukku can be fried at a time.
Allow to fry for a minute or two.

Then flip them to fry the other side.

When the murukkus stop frying and the oil becomes silent, take it out of the oil.

Drain over a plate layered with tissue paper to absorb the excess oil.

Repeat the above procedure to fry next batch of murukku.
Fry murukku in batches following the same way until the dough got over.
Store in an airtight container.

It can be stored for a week to 10 days.

Note :
Try to make murukku as soon as the dough is ready.

If murukku have to be done in large quantity then the rub all dry ingredients with oil in a big vessel.
Keep aside.
Take out only 1/4 th of the flour mix rubbed with oil in another vessel and knead into a dough with asafoetida water & water.

If dough is kneaded all together at the beginning itself then the last batches of murukku prepared will be harder than the one prepared in first few batches.

Other snack recipes you might like to try

Kambu Pakoda	Pakoda	Bhel puri
Savory Mixer	kara aval pori

For other Dishes

Recipe Index

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