Making this murruku for this months ICC was a new experience for me in two aspects, one was the javvarisi part and the other was besan part. Never tried a murruku with kadalai maavu in it. I had a packet of Javaraisi with me, which I got from India, but it has been a year now,but
I tried with that and as suspected it didnt soak well , even after 5 hours. I was very scared to use that one in the murruku, after reading srivalli's fire crackers experience. I have already done that once with 'seedai' experiment and didnt want to undergo that again. So I gave it a pulse in the mixer and made the dough out of it.
The murruku turned out very well. When I made the first batch, I was almost 4 feet away from the oil pot hoping some rockets might come out of it. You see it was such a bad experience with seedai the first time. As the first batch went well, I happily made the rest within an hour.
I liked the taste of the murruku, quite different from what I regularly make.
Rice Flour 2 cups
Besan flour 1/2 cup
Fried gram flour - 1/2 cup
Sago - 1/2 cup
Buttermilk 1 cup
chilli powder 1/2 tsp
Soak the Sago in 1 cup Buttermilk for 5-6 hrs,minimum 2 hrs. Add some more water after 2 hrs if all buttermilk is absorbed by the Sago. If its still not soaked well after 5 hrs give it a pulse in mixer.That what I did.
Powder the Dalia/Pottukadalai in the mixer and sieve it well.
Mix all the dry flours , salt and chilli powder.Stir well to combine.
Now add the soaked Javvarrisi/sago and mix well. Add water little by little if required and knead to form a chappati dough consistency.
Heat up oil in a deep pot and press the dough directly into the hot oil using the murruku press. Reduce the heat to medium and take out once it turns golden brown.
Hope you all enjoyed making this months challenge as well as reading about it in other blogs.