ACCHU MURUKKU

There are many methods to do this achu murukku.
This is how we do it.

ACHU MURUKKU

Ingredients:
500 grms rice flour (not fried or steamed)
250 grms sugar little more or less
200 grms corn flour
2 eggs
A wee bit salt
Oil
Enough coconut mik 1st and 2nd milk
The moulds to make achu murukku

Method:
In a container mix the flours, salt , sugar and eggs
Add enough milk to make a batter, a little
Thinner than dosa batter.
Heat oil in a wok. Put the moulds in the oil to become slightly hot.
Dip the the mould ¾ in the batter.
The batter will stick to the mould.
Hold the mould fully immersed in oil for a second.
The murkku will leave the mould when it is little cooked.
Fry till is brown and crisp and remove.
Do not have a very high heat.
The important thing is if the mould is very hot the flour will cling
To the mould and will fall back in the batter.
If the mould is not hot enough, the flour will not cling to the mould.
DO NOT DIP THE WHOLE MOULD FULLY IN THE BATTER
ONLY ¾ OF THE MOULD.
As you make the murukku, the batter will become a bit thick.
You can add little milk or water to get the right consistency.
With practice you can make perfect achu murukkus.