Biyyam / Rice - 3 cups
Saggubiyyam / Sabudana - handful
Water - 12 cups
Salt to taste
- Soak rice and sabudana separately for overnight.
- Next day drain the water in rice and make a batter with 2 cups of water . The consistency should be like dosa batter.
- Add 10 cups of water to a bowl, put it on a stove.
- Add drained sabudana and allow to cook. Sabudana should be transparent if it cooks properly. Add salt and mix well.
- At this stage reduce the heat add rice batter and mix continuously to avoid lumps.
- Mix well for 10 minutes. The batter becomes thick.
- Place the star shaped plate with murukku press. Fill the murukku press with thick batter.
- Press on the plastic sheet. Leave some space in between. Place it under direct sunlight for 24 hrs. Flip it. Dry them under sun for 2-3 days or until they are completely dries.
- Store them in an air tight container. They stay for one year.
- Deep fry them in oil. Serve them with South Indian meal.
Note: Rice and water ratio should be 1:4.