We are starting our second week of blogging marathon this week,my theme for this week is Diwali special, since diwali is next tuesday, everyone will be very much busy with shopping and diwali sweets and savouries making.Coming to my today's achu murukku aka achappam is a quite popular crispy sweet of Tamil Nadu and Kerala, they are well known as achu muruku in Tamilnadu,while Keralites call it as achappam.Its a sweet deep fried beauties,prepared with usually with maida,riceflour and eggs with sugar. These beauties will have their own unique taste with less sweet. Anyone will love this crispies, i prepared my achu murukkus without eggs and they came out extremely prefect.
Everyone at home enjoyed these deep fried cookies when i asked them to taste it, also am trying for the first time this fabulous achu murukkus for diwali. Last time when i went to India, i bought this murukku's mould which is quite important to make this murukku.Back home,i tried this achu murukku before few months, but my first trial was disaster, then i mailed my blogger marathoners to ask how they prepare their mould before making these cookies. They seriously shared wonderful tips and i followed exactly, finally i was able to get my one of my favourite murukkus without any fail. Check out the marathoners running this 22nd edition of blogging marathon here.Sending to 60days of Christmas hosted by Priya and Divya.
1cup Raw rice
1/4cup Maida
1/2cup Sugar
1/4cup Grated coconut
1cup Coconut milk/water
pinch Salt
Soak the rice for 3 hours, grind the soaked rice with grated coconut,coconut milk as super fine paste.
Transfer this rice batter to a bowl,add the maida, sugar and turn everything as thick batter, the batter should be like dosa batter consistency.
It shouldnt be neither liquid nor thick.Adjust the consistency of the batter either by adding the maida or coconut milk if needed.
Heat oil in a kadai, once the oil is hot, put the achu murukku mould to the hot oil for a minutes.
Take immediately the mould and dip into the batter, the mould should be covered with the batter to 3/4th of the mould.
Since the mould is hot,the batter will stick immediately to it and drop gently the batter sticked mould to the hot oil.
With a fork, once the batter is half cooked remove the murukku from the mould and cook completely until they get a nice brown colour.
Drain the excess of oil with a paper towel.
Repeat the same process for the remaining batter.
Dont forget to sit the mould before dipping the mould to the prepared batter, else your batter wont gets sticks.
Everyone at home enjoyed these deep fried cookies when i asked them to taste it, also am trying for the first time this fabulous achu murukkus for diwali. Last time when i went to India, i bought this murukku's mould which is quite important to make this murukku.Back home,i tried this achu murukku before few months, but my first trial was disaster, then i mailed my blogger marathoners to ask how they prepare their mould before making these cookies. They seriously shared wonderful tips and i followed exactly, finally i was able to get my one of my favourite murukkus without any fail. Check out the marathoners running this 22nd edition of blogging marathon here.Sending to 60days of Christmas hosted by Priya and Divya.
1cup Raw rice
1/4cup Maida
1/2cup Sugar
1/4cup Grated coconut
1cup Coconut milk/water
pinch Salt
Soak the rice for 3 hours, grind the soaked rice with grated coconut,coconut milk as super fine paste.
Transfer this rice batter to a bowl,add the maida, sugar and turn everything as thick batter, the batter should be like dosa batter consistency.
It shouldnt be neither liquid nor thick.Adjust the consistency of the batter either by adding the maida or coconut milk if needed.
Heat oil in a kadai, once the oil is hot, put the achu murukku mould to the hot oil for a minutes.
Take immediately the mould and dip into the batter, the mould should be covered with the batter to 3/4th of the mould.
Since the mould is hot,the batter will stick immediately to it and drop gently the batter sticked mould to the hot oil.
With a fork, once the batter is half cooked remove the murukku from the mould and cook completely until they get a nice brown colour.
Drain the excess of oil with a paper towel.
Repeat the same process for the remaining batter.
Dont forget to sit the mould before dipping the mould to the prepared batter, else your batter wont gets sticks.
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