Tuesday, September 1, 2015

Kola Vadai/Ring Murukku

                                                                Kola Vadai or Ring Murukku is a type of snack prepared during Krishna Jayanthi and Diwali.It is very crispy and yummy when done correctly.You can refer my Uppu seedai post for home made rice flour.This murukku comes out well with home made rice flour.I made only a small quantity.If you are making for the first time try in small quantities.There is a similar snack which the kannada people make called Kodubale and telugu people make chegodilu

You will Need
  • One cup Rice Flour
  • One Tbs Urad dal flour
  • One tsp Red Chilli powder
  • One tsp Cumin seeds
  • One tbs of Butter or hot Oil
  • A pinch of Asafoetida
  • Salt to taste
  • Oil to Deep fry

How to
1.Heat one cup of  water,butter and salt in a pan.
2.Add rice flour to it and stir briskly and switch off the stove.
3.Stir until it forms a lump and allow it to cool keeping it closed.
4.When it cools down add cumin seeds,chilli powder,asafoetida and urad dal flour and knead.
5.Knead in to a soft dough.If the dough is dry while kneading add a few drops of water.
6.Pinch out small portions of the dough and make a round with every pinch and bring (between your hands)to a long cylindrical shape as shown in the picture
7.Join both the ends to form a ring like shape.
8.Repeat the same with rest of the dough or required for one batch of fry(10-12)
9.Heat oil in a pan and deep fry the rings until golden brown in slightly higher than medium flame.
10.when the hsshhh sound stops drain them in a tissue paper.
Enjoy the murukku as a tea time snack or any time!!!!!!!

  • Roll out thin and similar sized rings for a crispy murukku.If it is thick it will not get cooked proprly and gets soggy the next day.
  • You can  fry either in sunflower oil or coconut oil.
  • Cook the rings in the same temperature throughout do not reduce the flame.
  • Seive both the flours properly before kneading.
  • You can add white sesame seeds instead or along with cumin seeds.

No comments: