MILLET - Crispy Kuthiraivaali Rice Murukku | Barnyard Millet Murukku | குதிரைவாலி முறுக்கு - Diwali Snack

How To Make The Homemade Kuthiraivaali Murukku Flour: (Pachai Arisi Maavu and Kuthiraivaali Arisi Maavu)

To make the pachai arisi maavu \ raw rice flour, wash and soak the rice for an hour. (Image 1) Drain the water completely and shadow dry the rice for one or two days by using cloth. (Image 2) Grind into fine powder, sieve the flour and then use. (Image 3 and 4) To make the kuthiraivaali arisi maavu \ barnyard millet flour, just grind into fine powder, sieve the flour and then use. (Image 5 and 6) Note: To store the excess pachai arisi maavu, dry roast the flour slightly and store in a air-tight box up to 3 months.

Ingredients :

Kuthiraivali Arisi Maavu | Barnyard Millet Flour - 1 and 1/2 cup Pachai Arisi Maavu | Raw Rice Flour - 1/2 cup Omam | Ajwain - 1 tsp Perungayam | Asafoetida - 1/4 tsp (optional) Butter - 1 tbsp (melted or room temperature) Water - Required Coconut Oil for fry Salt to Taste.  Note : Urad Dal Flour \ Ulundu Maavu is not required !

Method :

Steps To Make The Kuthiraivaali Murukku Dough: (shown in above image) Melt butter in a bowl, add in kuthiraivali flour, rice flour, omam, asafoetida powder (optional) and required salt, mix well. Pour required water and knead into soft dough.

Steps To Make The Kuthiraivali Murukku : (shown in above image) Take some murukku dough, fill the dough in murukku maker with 3 hole plate, press the handle directly into the hot coconut oil in a circular motion. Cook on both side till golden colour. Do the same for the remaining dough. Cool the murukku completely and store in a air-tight container. Tip : For beginners, make murukku on small plates and drop them in oil one by one.

Serving Suggestion: Serve with Kala Jamun and Rava Laddoo. Page: Collection Of Diwali Recipes, Collection Of Sweet Recipes, Collection Of Snacks Recipes.