Ingredients
Refined Flour - 1 cup (125 grams)
Rice Flour 1/3 cup (40 grams)
Powdered Sugar 1/4 Cup (40 grams)
Oil 1 tbsp
Milk 1 1/4 cup
White Sesame seeds 1 tbsp
Oil for frying
salt a pinch
this is the achhu muruku mold, you can get it nonstick also.Preparations
In a big bowl, add the refined flour , salt, rice flour and pdr sugar well
Add milk little at a time, mixing well, the batter should not be too thin/ or too thick, some what like dosa batter. *
Add oil, sesame seeds and mix well.
Heat oil in a kadhai on medium flame.
You need an achu muruku maker for this.
You've to dip the achu murukku mold well in hot oil, then dip not fully, just till the lower part is immersed in the batter, then dip the mold in hot oil, make sure that it doesn't touch the bottom of the kadhai, so you've to hold it just that the mold is dipped in oil, once cooked, the murruku will come, then you can dip again in the batter to make the next one.
Fry them till golden and crisp, drain well on kitchen towel, store in airtight container.
This is a light snack, not too sweet. Goes well with tea/ coffee.
Batter Consistency
* Batter consistency is important. The batter should not be too thick or too thin. If it is too thick, then the achappam will be chewy, if it is too thin, the achappam won't release from the mould.
The consistency of the batter should be little thinner than dosa batter, thicker than rava dosa batter.
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