I saw puzhungal arisi murukku in raks kitchen few months back. I made it immediately and saved it in the draft to post this recipe in the coming festival seasons. You can try this murukku when you grind for idly batter.
Now let us see how to make Puzhungal arisi murukku
- Idly rice – 2 cups
- Fried gram flour – ¾ cup
- Red chilli – 6
- Sesame seeds – 1 tsp
- Asafoetida – ¼ tsp
- Salt – to taste.
Soak idly rice for one hour. Soak red chillies in water. Grind rice and chilli together in a grinder.
Grind to a smooth batter. Add rice batter,fried gram dal flour, sesame seed, asafoetida and salt in a bowl. Knead well to make a smooth dough.
Place thenkuzhal disc in the murukku press and fill the dough. Press murukku in the flat ladle and put it in the hot oil.
Otherwise directly squeeze the murukku press in the hot oil.Cook both the sides well till the shhh sounds subsides. Take it out from the oil.
Drain oil in the kitchen tissue and store it in the air tight container.
It is good for two weeks.
You can add 2 tabsp butter while kneading the rice batter. I forgot to add.