I have tasted maida murukku many times at a friends place in my hometown Bangalore. They were very much in light color and used to just melt in the mouth. Whenever mom visited me here in US, I used to crave for this snack and asked her to prepare it for me. It used to taste great but the color was darker just like other murukkus and not like the ones that I tasted in my friends place. But, it was not a problem at all, they tasted really super and got over very soon. Recently tried this snack when one of my friend here was mentioning that she had lot of maida and did not know anyway to use them and also wanted to use it them as it was stored for long days in her kitchen pantry. Here I share the recipe of my mother's Maida Murukku that we made last week.
Maida/All purpose flour - 2 cups
Urad dhal powder - 1/2 cup
Pottukadalai powder - 2 - 3 tbsp( Fried channa dhal, split dalia)
Butter - 2 tbsp
Cumin seeds - 1 tsp
Sesame seeds - 1tsp
Salt as needed
Oil for frying
Dry roast urad dhal till light brown... cool and powder it finely. If using urad dhal powder , then powder till it gives out a good aroma.
Transfer the maida( just as it is and that too without adding anything ) in a vessel that can be placed in a pressure pan/cooker. Heat little water in the pan/cooker and place the vessel, cover and cook for 2 whistles or steam on high for 25 - 30 mts. Remove and cool. Later press to see if they are lumps or not... if so then first crumble them very well and transfer to a mixing bowl. To it add urad dhal powder, fried channa dhal powder, salt, cumin seeds, sesame seeds, melted butter and mix well. Slowly add water and prepare a dough just like you make other murukku dough. Grease the murukku presser with little oil and place the dough little by little and press them in hot oil. Fry well till nice brown and remove from oil.
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