Ingredients:
Processed rice flour - 4 cups
Urad dal - 1 cup
Cumin seeds - 2 tsp
Salt - 6 to 8 tbsp
Asafodeita piece - 1 inch
Butter - 100 gm
Oil for frying
Method:
Then Kuzhal plate |
Heat the oil in a pan, add the dough into the cylindrical tube of the Murukku achchu. Use the thenkuzhal achu to squeeze the thenkuzhal. Donot squeeze the thenkuzhal so close but spread it over the pan. Use the given quantity of butter or ghee.
Never store the mixed dough for a long time. The thenkuzhals will become red if the dough is left for a long time. So mix the dough whenever needed.
1 comment:
Hi pls advice is it urad dhall flour or urad dhall to be added...
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