Atchu Moorukku

Atchu moorukku is a sweeter version of Moorukku varities... It is very popular in south indian... To prepare this type of moorukku we need a flower shaped mould / atchu... Iam a person who loves sweets and savories. During my childhood days, every weekend, my father used to buy some sancks and sweets for my sister and me... One of the snacks would be i like is atchu moorukku from my favorite shop.. I have it lot during my childhood days.. 

Iam happy to say that now i know to make atchu moorukku... I learnt from my aunty and who is famous for her atchu moorukku..She makes Atchu moorukku, Adhirasam, Murukku, Suzhiyam, Karupatti paniyaram etc during diwali time.... This version of aathu moorukku has egg in it.. And I add Dry ginger and cardomom powder which gives execallent flavour to the dish... 

And this is the first time i tried this... And my suprise it comes out very well, pretty and sweetness....Do you try this yummy and crunchy snacks and enjoy diwali...

Preparation time : 15 mins

Cooking time : 2 mins per batch..

Makes : 50 nos
Recipe Category - Snacks

INGREDIENTS :

Raw rice - 1 kg (soaked in water for 2 mours)

Sugar - 1/2 kg (powdered)

Seasame seeds - 2 tbspn

Egg - 1 

Oil - for frying..

TO POWDERED :

Cardamom - 20 - 25 nos

Dry ginger - 1 small piece

METHOD :

• Take rice in a big bowl and soaked it for 2 hours.
• Then grind it in a grinder and make it as a fine paste..
• Then transfer it into a mixing bowl.
• Now add sugar in a blender and make it into powder...
• Then in a blender add in cardamom, dry ginger and make powder..
• Now take a batter and add in cardomon - ginger powder, powdered sugar, Sesame seeds, and well beaten egg..
• Give a mix till no lumps are formed.. And it must be watery consistency.... 

FOR FRYING :

• Heat a oil for deep frying. When it is hot, Place the atchu moorukku mould in a hot water for 5 mins till it heated..
• Now dip the mould into the batter. Dont dip too much, just dip half the way through..
• The batter will stick on the atchu.. Now drop the atchu on the hot oil,
• When it fried half shake the mould it will relise the moorukku and it comes out easily. Now fry that till it reaches light golden.
• Drain in a paper towel. Let iyt cool completely. 
• It will be soft when you remove from the oil, but it cool the moorukku will harden up...
• Store it in a air tight container, and have it for atleast 10 days...

Notes :

1. Batter consistency is very inportant for moorukku.The batter should be too thin...
2. Heating the mould in hot oil is inportant, so the batter sticks properly to the mould...
3. Dip the half mould in the batter, if you dip it completely then the moorukku wont come off from the mould / atchu..
4. You will shake the mould or otherwise using fork or knife to remove it from the mould / atchu..
5. If the moorukku is not cooked, then it may tear up from the mould / atchu...
6. You make it, one by one, that is perfect and easy. Because it will stick one other..
7. Fry the moorukku till it reaches light golden colour..

FOR NEW ATCHU MOULD :

First heat some oil in a kadai. Dip the atchu in the oil and switch off the flame, leave it in the oil overnight. This way the atchu is properly tempered to use...

PICTORIAL :

Take raw rice in a big bowl

I use this measurements to take 1 kg..

Wash and soaked it for 2 hours

Now it time to grind

Add it to the grinder

Grind with less amount of water

Grind it

Grind it

In this stage, we will stop 

Transfer it into a bowl

See the batter it should be in this consistency

Take sugar ina bowl

Take it in a blender 

Powdered it and keep aside

Take a egg in a bowl

Beat well and keep aside

Take cardomom in a mixer

Some dry ginger

Make it into powder

Add to the batter

Then powdered sugar

Some sesame seeds

Mix well till no lumps are formed

Now add in beaten egg

Mix well

Now the batter is soo thin

Heat a pan with oil

Take your Atchu moorukku mould / atchu

Dip in the oil till it is hot

Take some batter in a small bowl for use

Remove the mould from the oil and place it on the batter
It just half way through or little above it

Dip it in the oil

Fry till is cooked half

Now shake the mould to remove moorukku 

Fry it till more

Till it gets little golden colour

Drain it

Serve

Store it in the air tight container

Enjoy...