Diwali Special Manopu/Magizhambu Thenkuzhal
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
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
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