Sweet Potato Muruku
Ingredients
Rice flour 2 cups
Sweet potato 3 medium
Asafotida (perungayam) ¼ tsp
Butter 2 tbsp
Cumin seeds 1 tsp
Oil for fry
Required salt
Method
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.