Achu murukku it sweet crispy murukku, to prepare this we need a mold/achu.. Very popular snack in South India during festival season… This murukku is not an easy version, first the mold had to soak in water for overnight, then dip in hot oil, if once the batter struck with the mold and facing trouble to leave the mold means every thing will spoil…( the batter / mould is not prepared well) so have to do each step very carefully until u release the first murukku in oil then 80 % tension free to continue the work…
Here we go with our crispy achu murukku.
Raw Rice flour- 1 cup(200gms)
Thick Coconut milk-1 cup
Thin coconut milk- 1 cup
All purpose flour/ Maida- 3 tsp
Oil- for frying
* If you dont have raw rice flour..soak the raw rice for 1- 2 hours drain the water.. spread in a cotton towel, and powder the the raw rice in mixer… make a fine powder, and sieve the flour…
* Extract fresh Thick and Thin Coconut milk
Beat the Thick Coconut milk, Egg, Sugar
once done take out the mold carefully and give a half dip in the batter.. evenly the mold will coat with batter… half dipping mold help to release the murukku easily in oil
Drop the battered mold in hold oil and shake the mold to get release the murukku, some time the first murukku will struck in mold get an help with forks and pull it down..
Repeat the rest batter
Crispy Achu murukku