Preparation Method :

• Soak the rice in water for an hour.
• Drain the water and spread it for little while on sheet of a paper.
• Once the paper absorbed the water, Grind the Rice to a very fine powder.
• Scrape the coconut and put it in a mixie to take the thick milk by adding little water and Keep aside.
• Beat the eggs with an egg beater or blender.
• Mix the Maida, sugar, salt, coconut milk and beaten eggs to the ground rice.
• Mix well. The batter should be in a Dosa mix consistency.
• Heat the kadai / pan with oil.
• Heat the acchu murukku block (which is having a long iron rod with flower shaped Mould)
• Heat the acchu murukku block by dipping it in the hot oil. Then, dip into the rice batter.
• Don't dip the block whole in the batter.
• Carefully Dip Only 90% (important .if you drop fully the acchu murukku will not drop in oil).
• Then dip the coated Acchu murruku block in the hot oil.
• After few seconds,the acchu murukku will de mould from the maker.
• Fry achu murukku till it is fried to a crispy form.
• Take it out and  keep it on a kitchen paper napkins for some time  to absorb excess oil .
• Repeat the process for the entire Quantity
• Store in an air tight container and use.

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