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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.
- 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
This recipe was contributed by uma radha on 13 Jul 2006
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