Murukku is a traditional South Indian snack made on festival days especially on Diwali. I had no idea of making beetroot murukku. Actually I chopped it to make poriyal / dry sabzi. All of a sudden I thought of trying this. Since I chopped it to make poriyal, it has been chopped into small cubes. So for this you can slice it to thin slices and grind it to extract beetroot juice. The final outcome of the recipe was good. I didnt find any flavour of beetroot in the mixture. There was no raw taste of beetroot. But it gave a beautiful rose colour to the final product.
Rice flour – 1 cup
Besan flour – 1/4 cup
butter – 2 tbsp
Salt – To taste
Beetroot – 1/4
Green chilli – 2
- Chop the beetroot into thin slices and grind it with green chilli. Add little water to grind.
- Grind it to a fine paste and strain it. Beetroot juice is ready.
- In a bowl, add rice flour, besan flour, salt, asafoetida and a tbsp of butter. Mix it well with the hands. later add another tbsp of butter and mix well.
- Add the beetroot juice little by little and knead it like a chappathi like dough.
- Take the murukku maker and use star shaped palte. Add the dough into it.
- Heat the oil and press the murukku maker.
- Deep fry the murukku on both the sides. Keep it in medium flame and fry.
- Drain it on a tissue paper and store it in an air-tight container.