Sweet potato is highly nutritional root vegetable. Its is rich in Vitamin A, Beta carotene which boost immune system and eye health. Its rich in fibre and provide good health for guts. It also has Vitamin B,C,D, Iron, Calcium, Potassium, Phosphorus, Zinc, Magnesium. It also improve brain function. It has antioxidant and anti inflammatory properties. It is good for heart and kidney function. It also help to regulate blood sugar level. It is good from babies to older people.
Its better to take sweet potato by steaming, boiling method or baking. Some kids don't like the taste. To incorporate sweet potato in their diet, Murukku is better way. It is colorful and attractive. Lets go to the recipe.
INGREDIENTS
Sweet potato - 1/2 Cup
(Cook and pureed)
Rice flour - 1 1/4 Cup
Roasted Channa - 1/4 Cup
dal (powdered)
Hing - a pinch
Cumin seed - 1/2 tsp
Ajwain - 1/2 tsp
Chili powder - 1 tsp
Salt - as needed
Hot oil - 1 tbsp
Water - as needed
Oil for frying
PROCEDURE
1. Wash and slice the sweet potato and cook in stove top with little water.
2. Remove the skin and grind in mixie to a fine puree.
3. Grind the roasted channa dal (Pottukadalai) into fine powder.
4. In a bowl add rice flour,roasted channa powder, sweet potato puree, hing, salt, ajwain, cumin seed,chili powder and mix well.
3. Heat oil for frying.
4. In mean time grease muruku press and few laddles with little oil.
5. Add heated oil in the flour mixture and mix well
6. Add water little by little to make a smooth dough.
7. Keep the dough closed to avoid drying.
8. Check the heat of the oil by dropping little dough,it should come up immediately.
9. Fill the murruku press with the dough and squeeze murruku on the greased ladles and then gently flip into the oil.
10. Fry both side till the sound and bubbles stop.
11. Keep the oil in medium to avoid burning.
12. Super crispy, colourful,healthy and tasty murruku is ready to serve as evening snack with tea.
13. Store the Murukku in the air tight container
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