Raw rice- 1 cup
( I used sona masoori rice)
( I used milk white big variety sago)
Salt to taste- I added 1tsp
Small green chillies-4
Water- 3 cups
Wash rice & sago together,pour water just above the rice & leave it overnight.
Next day grind the soaked rice,sago,hing,salt & green chillies to a very smooth paste.You can add water while grinding
Consistency should look like a semi thick dosa batter.
Boil 3 cups of water in a heavy bottom pan,add the jeera now reduce the flame & pour the ground mixture.
Keep stirring constantly in medium low flame , cook till the mixture thickens & no lumps formed.
Wet your hands take a small ball from the mixture to check if cooked.The dough should not be sticky & its easy to roll like a ball then your dough it ready.
Fill the murukku press with the dough,i used single star shaped plate.
Squeeze it out directly onto a wet cloth or on a thick plastic sheet.
Dry it in hot sun for at least 3 days,then peel it out from the sheet & dry till crisp.
Store it in a container.
Deep fry in oil when ever needed & enjoy!
a) Amount of water depends upon the quality of rice & sago,so keep some hot water ready while cooking the dough.
b) Add chillies according to your taste.
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