Chettinad Achu Murukku Recipe -

Chettinad Achu Murukku Recipe

Ingredients

Instructions

First, we must treat mould, however, this is mostly applicable to iron and aluminum. You can use it as a nonstick pan if it is nonstick. I thoroughly cleaned it before soaking it in rice-boiled starch water overnight. Then it was put in heated oil for 5 minutes, turned off, and left in the oil overnight. The mould is now complete.
Remove the coconut milk, measure it, and set it aside.
Add maida, rice flour, and powdered sugar to a mixing bowl.
Season with salt and sesame seeds. Combine thoroughly. Prepare the coconut milk and the mould.
Mix in the coconut milk thoroughly. It should result in a slightly thin batter. If the batter is too thick, add a little water. Place aside.
Heat the oil and dip the mould in it for at least 15 seconds.
Then, quickly dip the mould in the batter, making sure that 3/4 of the mould is submerged in the batter.
The batter will become stuck to the mould.
Carefully place the mould in the hot oil. Leave for a few moments. Before each dip in the batter, make sure to coat the mould in warmed oil.
Then shake the mould to get the murukku to come out. If it doesn’t come out easily, try a fork to pry it out.
Fry till golden brown. Repeat until you’ve used up all of the batters. Cook until golden on both sides, then flip.
Remove and drain in a tissue paper-lined colander. Allow cooling before storing.

Notes

If the batter does not adhere to the mould, either the mould is not heated enough or the batter is too runny.
The batter should be neither too thin nor too thick. The murukku will become hard if it becomes too thick.
If the batter is excessively runny, it will not adhere to the mould.
Make sure to just immerse the mould 3/4 of the way. For my first two murukkus, I had to use a fork to get them out, but after a few shaking, they came out fairly effortlessly.
The original recipe called for 1/2 cup powdered sugar, but I only used 1/4 cup because we only wanted a light sweetness.