Mangupullu
Equipment
- Blender
- Food processor
- Bowl
- Kadai
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
- Airtight Jar
- Airtight Container
Ingredients
- 100 g Moong dal (½ cup), rinsed and drained
- 200 g Basmati rice (1 cup), rinsed and drained
- 75 g Gram (Chickpea) flour (½ cup)
- 1 teaspoon Sesame seeds
- 1 teaspoon Cumin seeds
- 1 tablespoon Ghee
- Vegetable oil for frying
- Salt
Instructions
- Put the moong dal and rice into a blender or food processor and process until finely ground.
- Transfer to a bowl and add the gram flour, sesame and cumin seeds and ghee.
- Season with salt and mix, gradually adding enough water to make a smooth, stiff paste.
- Put the paste into a murukulu shaper or piping (pastry) bag.
- Heat enough oil for deep-frying in a kadai or deep, heavy-based pan to 180 degree C / 350 degree F, or until a cube of bread browns in 30 seconds.
- Working in batches, hold a murukulu shaper or pastry bag over the hot oil.
- And carefully squeeze out the paste, making circles, each one in several rings around a central one.
- Deep-fry for about 2-3 minutes, or until crisp.
- Remove with a slotted spoon and drain on kitchen paper (paper towel).
- Allow to cool.
- Store in an airtight jar or container.
Video
Nutrition
Serving: 12gCalories: 127kcalCarbohydrates: 22gProtein: 5gFat: 2gSaturated Fat: 1gCholesterol: 3mgSodium: 8mgPotassium: 76mgFiber: 2gSugar: 1gVitamin A: 21IUVitamin C: 1mgCalcium: 14mgIron: 1mg
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