Ratio for making savouries (south indian)

I have given below, the Ratio of Flour for making different savouries. This i am posting from my old collection from different experts.

Pacharisi Murukku (Savoury made using raw rice)

Raw Rice flour - 9 cups
Roasted urad dhal powder - 1 cup
Salt to taste
Sesame Seeds - 2 tsp
Hing powder as per requirement
Butter (ratio is for 1kg rice = 200 g butter)
water to knead the dough

1. Soak raw rice for 1/2 hr. Drain completely. Spread on a clean cloth and let it dry under a fan for 45 minutes. stir it frequently during the period. Then powder it nicely. Pass it through a sieve. This will help you filter any coarse partcile to prevent spluttering while frying.
2. Roast urad dhal and finely powder it.
3. In a wide container, put the butter and salt, rub it well till a nice foam form.
4. Add Rice flour and Urad flour, hing and sesame seeds mix well.
5. Heat oil in a kadai.
6. Adding water little by little (dough should not be too hard or too loose) knead a smooth dough. Divide them into equal portions.
7. To check the oil, put a tiny bit of prepared dough. If it immediately bubble & come on top it means the oil is ready for frying.
8. Put a portion of dough into the mould, press it over the hot oil in round shape. To check the crispiness & for storage tip, please refer Puzhunglarisi murukku recipe. Your yummy savoury is ready.

• This flour can be used for making kai murrukku too but instead of a press, it is shaped using fingers into small spiral coils and then frie. 
• Raw rice / pacharisi murukku consumes less oil compared to puzhungalirisi murukku.

Puzhungal Arisi murukku (savoury)

Puzhungal Arisi Murukku (This is a savoury)

Parboiled rice (idli rice) - 2 cups
Putana / chutney dhal    - 2 tbsp
Urad Dhal flour            - 1 tbsp
Hing powder & Salt as per requirement
Jeera                           - 2 tsp
Oil for frying (coconut oil gives best flavour ; you can also use refined sunflower oil)
Press with 3 holes mould plate

1. Soak rice for 2 hrs, drain and grind to a very nice paste adding little water*
2. Finely Powder Putana dhal
3. Roast urad dhal very lightly and make a fine powder
4. To the rice paste, Add putana flour, urad flour, Hing, Salt, Jeera and mix well. Heat a 1 tbsp oil and add this to the flour mixture.
5. In the meantime, pour oil in a thick bottomed pan / kadai and heat it.
6. Spread some absorbent paper / old news paper on a big plate (this is put the murukku after frying so that excess oil will be absorbed)
7. Now knead it to a smooth dough, divide them into equal portions.
8. take a portion of dough, put it inside the press.
9. To check whether the oil is ready for frying, put a small bit of the prepared dough. If it immediately bubbles & float, then the oil is ready for frying.
10. Press the flour directly over the heat oil.
11. fry till it is crisp and in light golden colour (to check the crispiness, the bubbles should decrease, lift the murukku in the laddle and toss it lightly. when you hear a heavy clear crispy sound, then the murukku is done). Place them on the spread paper.
12. Storing : put a clean paper inside (at the bottom of) an airtight container and store this savoury in it. Will stay crispy for long time.

*If the paste becomes little watery, tie it in a clean cloth and keep it aside for sometime. The cloth will absorb excess water.

• Adding hot oil to the dough will make it absorb less oil while frying and also gives crispiness. 
 

Murukku press with moulds

Ribbon pakkoda / flat long shaped

Manoharam (spikes)

Thenkuzhal / pipe shaped

 

 

 

 

 

 

 

 

 

 

 

 

 I made it the traditional way, moulded spirally using hands.