Have you ever got your head struck thinking what to make and take for an long distance train journey….I rarely prefer train journey…if it is for an one night and a complete day then I go nuts…thinking what to prepare in advance and take with me to accompany the travel hunger…..Life is completely different when you are travelling on a train with a toddler….a lot of things have to be taken care of….hot water flask, cool sterile water, feeding bottles, snacks, etc….apart from huge luggage…I don’t know why I am in a habit of carrying huge luggage…4-5 bags with me whenever I travel….My hubby dear even teases me saying…you have made me potter after marriage…..Spare me I have no clue why I pack so many things with me….
If travelling with a toddler on a 15 hour train journey is one issue, packing out things is another one, emptying fridge and cleaning pantry if in case going on for more than 2-3 months….is tedious thing to do…..Keeping the eatables which are easy to carry and can be eaten without messing your hands is one thing which I keep in mind while making out snacks on go…As some days back I had to got to my mom’s and mom-in-laws place for an wedding and then Ramadan. As I already knew it was going to take more than 2 months, I have to clean my pantry and pack out the things….In the process I have to think of something good to munch on train along with lunch and dinner. With the leftover ingredients in the pantry and fridge…I thought I will make a Muruku and a Cake…which are good munching snacks whereas muruku is good time pass to me……
So I made Muruku a day before, so that I can pack them before I leave….Cake (recipe soon) which I baked on the same day just few hours before leaving…so that it stays fresh and warm to indulge. The best thing is I can even feed these goodies to my little toddler who enjoys her train journey’s….So muruku is one best thing to accompany your train journey’s…..so next time when you are on long distance train travels then don’t forget to pack some…..You can even pack some for your friends and relatives back home…. Coming to the recipe, muruku making is an art to me…which you will excel as you practice more on it…I instruct you to read the recipe fully and then read my notes and tips before you proceed to make these savoury goodies in your kitchen….These murulu are even best school box snack, back from school snack, can even be served to guest at tea/coffee or if you are like me who sometimes feel lazy to cook anything more apart from dal and rice then you can even munch this in place of papad’s. Hot rice with a dollop of ghee, Andhra Red Chili or Andhra Raw Mango pickle along with muruku is one of the deadly combinations
according to me….Hmmm….my mouth is watering….
according to me….Hmmm….my mouth is watering….
- 2 Cups Rice flour, sifted
- ½ cup Urad dal flour, sifted
- ½ tbsp. Ajwain/Carom seeds
- 1 tbsp. Red chili powder
- 3 tbsp. hot Ghee/Butter/Oil
- Oil for deep frying
- Water for kneading
- In a bowl mix rice flour, urad dal, ajwain, red chili powder, salt and hot ghee. Now slowly add water little by little and make stiff dough (the dough should be just soft enough to pass through the murukupresser).
- Heat enough oil in a kadai or in a wide and thick bottom vessel for deep frying muruku. Now take muruku maker/presser and use the star holed attachment/disc. Grease it with little oil and fill half with the above
- Line a parchment paper or butter paper or wide slotted ladle or aluminium foil or plastic sheet or zip lock bag with oil brushed upon on clean kitchen counter and by using the muruku maker/presser slowly start to press and rotate the maker to make the dough come out of the star holed disc on the parchment paper.
- Slowly start to rotate muruku maker/presser in circular directions, until you make a medium bangle sized circle. Gently but carefully flip this into the hot oil.
- When the muruku starts to change color, flip again using a slotted ladle and fry till light golden. Make sure to cook evenly. Drain on kitchen tissue and leave it to cool.
- Repeat the process until you finish off the dough.
- Once cooled you can store in an air tight container and relax as you have made a snack that can be munched anytime and can be stored for a week.
- Use your choice of muruku attachment/disc for different shapes….I has used one with big holes one for the ones you see in the pictures.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’.
- You can dry roast white sesame seeds and add to the dough.
- You can even add Gram flour (Besan) instead of Urad dal.
- You can add cumin seeds instead of Ajwain.
Check whether the oil is hot enough for frying out muruku by dropping a small ball of above kneaded dough in the oil. When the dough raises to the top of the oil at once with the bubbles all around then the oil is completely ready for frying out muruku.
Its fun to make these savories at home…but always be careful, as the oil is hot, keep the children away from the kitchen. Wear short sleeves and mostly cotton clothes while deep frying anything.
CLEANING MURULU MAKER/PRESSER:
After the use of muruku maker drop it in bowl filled with soap water for ½ hour. This will help in losing the dough from the maker easily and using an unused tooth brush you can easily clean the murulu maker. Wipe dry and store in a clean place or wrapped in a plastic cover.