Manugupoolu
by uma radha
13 Jul 2006
This recipe has been viewed 7127 times
Wet the bottom of the pressing part of the muruku maker each time so that there is a smooth flow of the paste into the oil.
Manugupoolu recipe - How to make Manugupoolu
Preparation Time: Cooking Time: Total Time:
1/2 kg flour made by mixing 100 gms of urad dal (split black lentil) flour and 400 gms rice flour (chawal ka atta)
salt to taste
50 gms white till seeds
oil for frying
Method
- The flour can be madein the girni and suave so that when mixed no lumps are formed
- Mix the flour, til and salt with water so that the batter is in the consistency of passing through the murukkumaker
- Add 3 tablespoons of boiling oil to this mixture so that the murukkus have the crispness.
- Pour oil in the kadai and bring to boil in keeping the flame at medium.
- Now take the murukkumaker with a soft 3 or 5 hole blade and place the mixture and press into the oil circling the murukumaker a little so that a muruku of 5" diameter is formed
- Fry the murukkus till done(you will know that the formation of bubbles lessens when the muruku is done)
- Drain on to the blotting paper
- Preserve in a airtight container
- They will be fresh upto 1 week to 10 days
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