DEEPAVALI DELICACIES

[Oldposts]

Achi murukku without eggs
Ing:
Madia - 2 cups
baking pwr - a pinch
Coconut milk(thenkai paal)- 1/2 cup
Sugar - 2 tbs
vannila essence - few drops(if added more it will give bitter taste)
Oil for deep frying.
Method:
1. sieve maida and baking pwr together.
2. In a bowl mix, maida coconut milk, sugar to a bajji batter consistency.
3. Whisk the essence nicely and mix it to the batter.
4. Boil oil in an kaddai.
5. In a heat oil, place the 'achu' in the oil.
6. Dip the 'achu' in the batter to 3/4th.
7. As the 'achu' is hot the batter will sitck to it and place that in the hot oil.
8. After the batter is half done, use a spoon to release the batter to the oil.
9. Cook the murruku till it becomes crispy, use a steel rod to rotate it.
10.Everytime before you dip the achu in the batter, keep the achu in the hot oil for a min.
Note:the batter should be in correct consistency, if the batter is too liquid it won't come out of the achu or if it's too thick it won't be crispy.
If the achu is new, keep the achu in the 'kanchi thani' or starch water for about a day. then wash it nicely and apply oil in all sides . keep this for another day then use it. Or else the batter won't come out from achu.