Sweet Potato Muruku

Sweet  Potato Muruku


Rice  flour                                          2 cups

Sweet potato                                      3 medium

Asafotida (perungayam)                 ¼ tsp

Butter                                                 2 tbsp

Cumin seeds                                      1 tsp

Oil                                                        for fry

Required salt


Pressure cook the sweet potatoes for 2 whistles. Peel the skin and cool down. Add the potatoes to the mixie jar and grind it without water to a smooth paste.

In a mixing bowl add the rice flour, butter, cumin seeds, asafotida, mashed sweet  potato and required salt. Mix it well. Add little water to form a nonsticky dough.

Add dough in thenkuzal murukku press. Heat oil in the kadai and carefully press a murukku in the kadai. Deep fry till the murukku slightly brown. Drain in the paper towel. Cool down to room temperature. Store it in an airtight container.

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