Potato(Aloogadde) Murku

Ingredients:
3 cups White Rice (Preferred: Sona Masuri)
3 medium sized Potatoes
4 - 5 Red Chillies
1/2 tsp Asafoetida powder
3/4 cup Black Gram seeds
1 cup Dalia Split
2 cups Rice flour
1.5 tsp Sesame seeds
1/2 tsp Cumin seeds
5 - 6 tsp Butter
Salt to taste
Oil

Recipe:
Soak white rice in water for about 4-5 hrs. Wash it properly and grind it along with red chillies, asafoetida powder, salt into smooth paste by adding sufficient amount of water.

Dry roast the black gram seeds in a microwave or stove until it turns light golden in colour or it gives nice aroma by without adding any oil.

Once it is cooled to room temperature, put the dry roasted black gram seeds, dalia split separately in a mixer and grind them into smooth powder as shown in the picture below.

Wash the potatoes, cook the potatoes in pressure cooker by adding required amount of water. (2-3 whistles) Once the pressure goes off, remove the outer cover and grind it into smooth paste by adding little amount of water as shown in the picture below.

Add butter, cumin seeds, sesame seeds, ground potato paste to the vessel containing rice batter and mix them well. Add powdered black gram seeds, dalia split, rice flour and mix them well. (Don't make the dough too thin.)

Keep oil in a thick bottomed vessel and heat. Put the Chakkuli/Murku disk in the Chakkuli Maker fill the prepared dough and press the Murku directly to the vessel containing hot oil. Fry it in medium flame until it turns golden in colour.

Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.