Diwali Special Manopu/Magizhambu Thenkuzhal

HI

This is another crunchy snack that we generally do on festive days.It is crunchy and tasty. Not very difficult to do too:-)So this goes as my entry for day 5 of Blogging Marathon By Srivalli

INGREDIENTS

TO PREPARE THE FLOUR

Raw Rice 4 cups

Green gram dhal 1 1/2 cup

Bengal gram dhal 3/4 cup

TO PREPARE MANOPU/MAGIZHAMBU THENKUZHAL

Processed Rice flour 2 cups

Dhal flour 1 cup

Butter 2-3 tbsp

Salt 3/4 tsp

Asafoetida 1/4 tsp

Oil for deep frying

PREPARATION

Soak the rice in water for 10 minutes. Drain it ans spread it on a cotton cloth and let it semi dry in shade.When it still has some moisture left, grind it in mixer or send it to a flour mill

Dry roast both the dhals together till they are just warm. Cool it and grind it to a fine powder

In a small cup add the required amount of salt, asafoetida and 1 cup of water

In a broad plate take the above mentioned rice flour and dhal flour. Sieve it well.

To this flour mixture add the butter and mix to form a crumb like consistency

Now pour small amount of the prepareed salt water to this and prepare a soft dough. Add more water if necessary

Now heat oil in a deep pan.

To test if the oil has attained the required heat, drop a small amount of this dough to the oil,. If it sinks and rises immediately, it means that that is the right temperature.

Now take a small amount of this dough, make it into an elongated shape and stuff it into the murukku press.

Close it with the other half of the press and press 2 rounds into the hot oil. Be careful while handling hot oil.

Flip the murukku over when it starts to brown.Take out the murukku from hot oil when all the bubbles in the hot oil has subsided. Drain it in a colander.

Transfer to an air tight box when it has completely cooled

Veena