How to prepare processed rice flour?
Take a measure of raw rice and soak it in water for 2 hours. Then drain it, spread on a cloth and allow it to dry under mild sun. This dry rice has to be ground to powder and sieved in a jalladai for fine powder. Slightly roast it on kadai and store in a container.
Salt Seedai : To a cup of processed rice flour, add 2 teaspoon of Urad dal flour, a spoon of butter, sesame seeds and salt. Mix with little water and knead. Do not allow it to dry. Take small quantity of this flour and make it into balls. Fry this to golden brown in mild flame.Note: If flour is not mixed properly and if dry flour lumps are found, then while frying, seedai is likely to explode. Take care to knead well.
Sweet Seedai: 1 cup jaggery equal to same cup of rice flour. Dissolve jaggery in half cup of boiling water and filter the sediment. Now add the liquid to rice flour and two teaspoon of urad dal flour. Don’t add butter. Mix well, knead and make into marbles. Fry it until it turns deep brown to black.
Murukku or Manupoo: Method 1:- 2 cups of Rice flour, ½ cup of fried gram flour (pottukadali mavu), little asafoetida, cumin seeds (jeeragam) and salt as required. You can also add a teaspoon of butter and not more. Knead it well and take a murukku presser and fry it till light golden brown. Method 2:- 300gm rice flour, 100 gm dhal flour of skinned green gram (payaththam paruppu), 50gm Bengal gram flour (kadalai paruppu), 1 tablespoon Seasame (white Ellu). 9 spoons of Vanaspathi to be mixed in the flour. Now knead the mixture and do as above.
Note: For high quantity preparation, do not knead altogether. Take the flour in small portions, knead it and press into murukku. If you mix and knead all quantity, by the time you finish frying, murukku will turn deep red and hard.
