Am running this week’s blogging marathon with Diwali savouries and sweets, obviously this week’s post are going to be some delightful diwali dishes. Coming to this Tapioca murukku, i have been looking for a chance to dish out these crispy murukkus for some occasion. Finally i gathered all the ingredients to prepare this dangerously addictive murukku for this year’s Diwali festival. Easy to make, these crispy murukkus calls for just rice flour, grinded tapioca paste, cumin seeds and butter with salt. How easy na, and trust me this murukku makes an excellent munchy and dangerously addictive as well. Dont forget to try these murukkus for this Diwali without any hesitation.
2cups Rice flour
1/2cup Cassava/tapioca/Maravalli kizhangu (peeled & cubed)
1tbsp Butter (room temperature)
1tbsp Cumin seeds
Oil for deep frying
Cook the cassave cubes with enough water until they gets well cooked.
Let it cool completely, transfer the cooked cassava cubes to a mixie jar.
Add quarter cup of water and grind as fine paste.
Take the rice flour, mashed tapioca paste, butter, cumin seeds, salt in a bowl.
Mix everything well, sprinkle some water and knead everything as smooth and stiff dough.
Heat the oil for deepfrying in a kadai.
Take a murukku press with any nozzle,pinch a small portion of the dough,drop it into the press and squeeze out as round shaped murukku in a greased flat plate.
Once the oil is hot, add the squeezed murukku to the oil.
Fry on both sides until its turns golden brown, drain the excess of oil with paper towel.
Repeat the same process until the dough gets finished. Dont overcrowd.
Fry the murukkus in small batches.
Arrange in an air tight containers and enjoy.