As krishnar jayanthi(gokulashtami) is nearing, I wanted to try kai murukku and yest I had a great disappointment with it as making the swirls was not easy at all so gave up....but sure to give a try again later atleast by next year ;) to post it here.
So after the super flop I remembered this maida murukku amma makes and here I'm with this post :) It is a instant version(except the waiting time for the drying part) with no grinding.
1.Steam cook maida for 10mins(I laid a white cloth inside the container then added the flour). After 10mins - When you take it, it will have lumps formed as shown. Cool down and break the lumps formedamd spread it in a plate and leave it to cool down for 2hrs until it is dry.
2.Then sieve it and collect it in a container, now the flour for murukku is ready. You can even grind the corase flour remaining and then sieve it again(I didnt grind it as most of them were sieved fine). In a mixing bowl, add maida, butter, sesame seeds, required salt and mix it once. Then add hot water and combine.
3.Combine to form a smooth dough. Then divide them equal portions and set aside. I used the star shaped press for the murukku.
4.Grease the murukku press(it is like cookie press) and add the dough till it fills 1/2 to 3/4th of the murukku press. Then press it circular to form a pattern.
5.Form a pattern like shown below at the back of a laddle(slightly grease it with oil). Heat oil in a kadai (as required for the murukku to immerse fully) - carefully flip the laddle and drop the murukku in oil.Cook the murukku on both sides till the 'shh' sounds ceases and they turn golden brown in color(Fry it in medium low flame.).Drain in tissue paper and then store in an airtight container.
You can store it in an airtight container for weeks and enjoy it.
- You can also add a tsp of red chilli powder if you prefer a spicy version.
- If you are planning to make in large batches then cover the remaining dough with a wet cloth until use else it will get dried up soon.
- If you are finding it difficult to break the lumps with your hands then you can give a pulse in grinder to break it but make sure to cool down and dry completely before you run it in the mixer.
- If you are not able to get the pattern correctly just press it like we do for thenkuzhal murukku.
- Once the oil is heated up, lower the flame and fry the murukkus in medium low. After few batches, top up with more oil as it tends absorb quickly.
- I always press it in a laddle then drop as its easy to manage also the shape and pattern will be maintained. Pressing directly in oil is a little risky as we should able to bear the heat.
- I used white sesame seeds, you can use black also.