Achu murukku (egg less)



Preparation time : 10 minutes
cooking time : 30-40 minutes
Serves : 10
Ingredients:
raw rice - 1 cup
maida - 1/2 cup
sugar - 1/2 cup
jeera - 1/2 tablespoon
black sesame - 1/2 tablespoon
salt - 1/2 teaspoon
vanilla essence - 1 teaspoon
coconut milk - 1/2 cup
oil - for frying


Preparation:
Wash and soak the rice for 1 hour then dry it in a cloth.
Powder the sugar and keep it aside.
When the rice is dry (doesn't stick to your fingers when touched) grind it into a fine powder in the mixie.
Sieve the flour along with powdered sugar.
Then add other ingredients and mix the dough with just enough water to make a smooth batter which is in idly batter consistency.
(It shouldn't be watery like dosa batter , then it won't stick to the mold)
Let the batter rest for min 10 minutes.
Heat oil in a pan and keep the mould soaked in the oil which is getting ready.

When the oil is ready turn the stove to medium flame and take the mold out of the oil and allow excess oil to drip then place the mould into the batter in such a way that half of the mould is evenly dipped into the batter.



Now, take the mold from the batter to the oil in a swift motion so as to avoid drops falling into the oil, but be cautions not to dash the pan as oil is hot. 
 Let the batter cook for a minute then start shaking the mold slowly sideways , keeping it inside the oil all the time. The batter will start to slide out once its partially cooked (if its still sticking to the mold in one or two spots you can use a fork to help it out )
Once its fully out of the mold, keep the mold in the side of the pan and cook the murukku on both the side until its slightly golden brown.
When the bubbles subsides, it means your murukku is done, you can remove it from oil and cool it and store in airtight containers.
ITS A MILDLY SWEET TREAT WHICH YOU CAN ENJOY AS SNACK.

Notes:
First few times the dough might stick to the mold if the mold is very new, remove it using fork. don't worry- this is very common.
Once the mold is seasoned then it comes out very easily.
you can use store bought rice powder but I prefer wet rice powdered because the colour of the murukku is better.
Those who use egg can add 1 egg along with the other ingredients while mixing the batter. It gives better texture to the murukku.
If the batter is not in the right consistency ie. watery it won't stick to the mold , then add 1 table spoon of maida and try again.
When the batter is not enough to cover the mold it means you are done with achu murukku. You can use a small ladle to pour the batter into the oil to make paniyaram and finish off the batter. fry the paniyaram on both sides and remove it from oil. It tastes good too.


I got 4 panniyaram out of my remaining batter.
Hope you make good achu murukkus and enjoy it with your family and friends.
Let me know your feedback.
And if you have any trouble making them you can ask me in the comments section.


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