Making urid dal flour for murukku or chakli is an important part. If the dal is over roasted, you will get a burnt taste while you make the chakli. If it is under roasted, then the chakli will not have that perfect taste.
Especially when you are making KAI MURUKKU, the perfection of making dal flour is important.
Making urid dal flour for MURUKKU:
dry roast the dal till slightly brown and the aroma comes out. cool and powder it in mixer. sift thoroughly and ensure that no granules in it. If there is granules in it, while making the murukku or chakli, it is likely to burst.
I had a very bad experience of bursting the murukku and the mark is still on my hand.
Hope you will find this post helpful in making the urid dal flour for chakli/murkku.
Especially when you are making KAI MURUKKU, the perfection of making dal flour is important.
Making urid dal flour for MURUKKU:
dry roast the dal till slightly brown and the aroma comes out. cool and powder it in mixer. sift thoroughly and ensure that no granules in it. If there is granules in it, while making the murukku or chakli, it is likely to burst.
I had a very bad experience of bursting the murukku and the mark is still on my hand.
Hope you will find this post helpful in making the urid dal flour for chakli/murkku.
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