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Friday, June 4, 2010

Saggubiyyam chakralu/janthikalu/murukku

  • Rice Flour 2 cups
  • Gram flour 1/2 cup
  • Fried gram flour - 1/2 cup
  • Sago pearls - 1/2 cup
  • Salt to taste
  • Curd - 50 gms (half of half cup)
  • Chili powder - 1/2 tsp or as per taste

 Special Utensil :
Muruku Achu/chakrala giddalu


Soak Sago in butter milk for 3 hours. Ensure that you soak it enough; otherwise you may risk having the sago burst.

Mix all the flours together.Heat 50 gms oil, mix to the flour along with salt and chili powder.

Then add the soaked sago slowly and knead to a dough, the consistency should be easy to be pressed through the murukku press.

Heat oil for deep frying.Place a small portion of the dough in the muruku achu.

When the oil is hot, press down directly in the oil as murukus.

Cook on medium flame to ensure the muruku is fried well.

Remove from oil with a slotted ladle and place on absorbent tissues to remove excess oil.


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