How to make tapioca murukku (with subtitles) | மரவள்ளிக்கிழங்கு முறுக்கு...

This is a most lovable recipe by most of the kids and adults too. When it is done in a different way it will be more delicious and healthy too. Tapioca is a root vegetable often included in our lunch or as a boiled one as a breakfast. It is also a healthier choice in vegetables.

This video shows how to make a crispy and crunchy snack with tapioca/mara valli kizhangu. Hardly it takes one hour to complete the dish. If we transfer this snack to a air tight container it will last long at-least 4 to 5 days.

Ingredients :

To serve 4 people

Tapioca/Mara Valli Kizhangu - 2 medium sized
Rice flour - 1 1/2 cup
Chilli powder - 1 tbsp
Sesame seeds - 1 tbsp
Hing / Asafoetida - 1 pinch
Salt ot taste
Oil for frying

Cooking instructions:

Boil the tapioca/mara valli kizhangu and cook it until it becomes soft.
Grind the cooked tapioca into a paste with adding some water and keep aside.
Take a mixing bowl, add rice flour, chilli powder, hing, sesame seeds, salt, grinded paste and 2 tbsp of medium hot oil.
Mix everything and knead to a soft dough and set aside for 20 mins covered with a wet cloth.
After 20 mins take a kitchen press and apply oil in the sides of it. Take a handful of dough and place inside the press.
Using the press start making the murukku strings of the dough on a oil greased butter paper or a banana leaf. Make all the dough into strings.
Place the strings in a hot oil one by one carefully without hurting yourself.
Make sure both sides are golden brown and take it out of the hot oil.