Maida Murukku - Motta sev

Ingredients

Maida - 4 cups
Jeeragam - 1 spoon
Ellu - 1 spoon
Pepper - Hand crushed - 1 spoon
Butter - 2 spoon
Salt to Taste

Preparation

Flour preparation

• First steam cook the Maida flour.  For this heat the idli cooker and place first or second idli plate also(to avoid water to rise and wet the flour), and place the flour in a (white) cloth wrapped up.
• Steam cook for about 10-12 minutes
• Allow it to settle for about 5 minutes in the cooker
• Remove and spread in a different plate or a big paper, to cool it down.  Try breaking the lumps with hand as it cools down.  Later it might be difficult to break them.
• Allow is cool for about 2 hours.
• Sieve the flour and break the lumps to get almost all the flour sieved up.

Murukku 

• Take about 2 cups of the flour and add salt, butter, Jeeragam, Pepper, and Ellu, and mix well.
• Warm about a glass of water, in the heat that your had can resist.
• Add water little by little and bring in a muruku flour consistency, it need not be very stiff as it stiffens in a very few mintues.
• Add it to the Single Mullu murukku Achu, and make spiral circles(like tortoise mosquito coil :), about 3-4 rounds.
• Make it on another laddle, and drop slowly in oil , so they do not break.
• Add about 4-5 at a time, so they cook well in a low heat , note that if oil is very hot it does not cook well.  Slow cooking makes it taste good, though it takes some time to cook.
• Remove from oil after the bubbles stop.
• Tasty murukky is ready.

Note :

• We can add just hand crushed pepper, about 2-3 spoons without the ellu and the Jeeragam.

• It would then taste like the Motta sev back home.
• Note that since this is maida it does not need much butter to make it soft.