Sunday, July 10, 2011

Prepare Wheat Flour for String Hoppers & Murukku

THINGS NEEDED:
wheat flour – amount you want
3 news papers
1 oil paper or baking paper
water

DIRECTIONS:
Bring the water to boil and prepare the steamer.
Now take the news papers and place the wheat flour on the middle of the papers and
fold a side of the papers you wish. Then fold the opposite side. Fold the other two sides also.
Now take the oil paper and place the wheat flour package on the oil paper and fold it like earlier.
Place the flour package on the steamer and let it steam for nearly 1½ hours.
After steamed it, when you are opening the package, you’ll see a crack on the middle of the flour, and it says, “I’m well enough steamed”.
If you like, you can mash the flour while it’s hot OR let it cool, then break to pieces and grind it in a grinder. BUT remember before you use the steamed flour for String Hoppers & Murukk you have to sift it through a sieve.
You can keep it in an air tight container for nearly 2 - 3 weeks. (But I prefer to steam the flour on the same day or a day before it’s used.)

NOTE:
1. When you are folding the news papers, don’t keep spaces between sides. If you do, it can drop wheat
    flour from the package.
2. When you are placing the wheat flour package on the oil paper, remember to place the opening side as
     bottom part.
3. If you don’t get a crack on middle of the flour, don’t worry. But steam it for 1½ hours.
4. When you are placing the wheat flour package on the steamer, remember to place the opening side of the
    oil paper as bottom part.

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