Reduce the flame and cook it as mentioned above. Keep it for few seconds and dip in batter. Again keep the mould in hot oil and increase the flame. Store in an air tight box after it cools down. Remove in a tissue paper and drain the oil. Murukku will be soft while you remove but it turns crispy and hard as it cools down.
- Again cook for 30 seconds till bubbles cease n murukku turns golden brown lightly.
- Cook for 30 seconds and flip the murukku. After that Murukku will release in oil and gets cooked. You need to do this way for 3 to 4 murukku. You can shake the mould and release the murukku OR hold the mould in one hand and release the corners of murukku from the mould using a knife in other hand. Do not wait for the murukku to half cook because you may not be able to release it. Leave it for 30 seconds in very low flame.
As soon as you keep the mould inside the oil, it will become foamy and the batter starts to cook.Lets see how to prepare this yummy and easy bread sandwich recipe. I have made this sandwich with milk bread.You can also replace it with whole wheat bread.I hope you will try this recipe and like it. I am happy to share yet another Iyengar Bakery style recipe in my blog.
Last year I shared Iyengar bakery style benne biscuit recipewhich is super hit in my blog. You can even grill this sandwich recipe.I am sure it would taste great in all the ways. The spicy vegetable masala used here is a very simple one with onion,tomato and grated carrot. Yes, this sandwich tastes good even if it cools down. This morning I made it for Raksha and Sendhil’s lunch box. Yesterday I bought a pair of toast from the bakery and relished it with tea. I have tasted this many times but never thought of sharing this simple and easy bread recipe here.You can call this as “Indian Bruschetta”, hehe. Iyengar Bakery’s masala vegetable bread toast also known as open sandwich is very popular in Bangalore.