WISH YOU ALL A VERY HAPPY DIWALI !!!!
Sree Krishna Mysurpa is very famous in Tamilnadu. Unlike the traditional mysurepauk which is porous and a bit hard, this one is soft and melts in ur mouth. I searched for the recipe of mysurpa in the net and Jayashree Govindarajan's recipe attracted me. It was really surprising that this recipe turned out great and melted in my mouth almost like SKS mysurpa. I completely followed her recipe. She had written in tamil and so Iam giving her recipe in English. Thanks Jayashree for the wonderful recipe. I hope you guys would love to try it out sometime.
Rice flour -4 cups
chutney dal(roasted chana dal/daliya)- 1 cup
Asafoetida- 1/4 tsp
salt to taste
butter- 4 to 5 tsp
chillie powder-2 tsp or acc to taste
oil for deep frying
Grind the chutneydal in the mixie and sieve it. Mix riceflour,dal powder, butter, chilli powder, salt, asafoetida and add enough water to make it into a soft dough. Heat oil in a pan and squeeze the dough from the murukku press(place the mould/plate used for ribbon pakoda) into big circles. Deep fry the pakodas , drain it in paper towel and store in airtight containers when cooled.
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