Saturday, November 10, 2012

Murukku

Murukku is a crispy south Indian snack made of rice and urad dal. It is mixed to form a dough along with some spices. Then it is shaped to spiral form using murukku presser. This is then fried in hot oil. If kept in a air tight box it stays fresh for more than 3 weeks..If anything is remaining...:)





Raw Rice Flour-1 cup(I used pathiri powder)
Urad flour-1/4 cup
Asafoetida/Hing-2 pinch
Cumin seeds-1 tsp
Butter-1 tbsp
Warm water as needed
Salt to taste
Oil to deep fry




To make rice flour:
Raw Rice-1 cup
1. Wash and soak rice in water for 1 to 2 hours.Then drain the water and spread the rice on a clean water absorbing towel.Let the water evaporate and when rice is little moist(not completely dry) grind it to fine powder. Sieve the powder and any big grains should be  powdered again.
2. Now heat a pan and add the powdered rice into it. Stir continuously till nice aroma comes from rice. Do not burn it or let it turn light brown.
Or you can also fry the rice before powdering once it is dry if u fear burning the powders.
3. Store in air tight jars once cooled.

To make Urad dal powder:
Urad dal-1 cup
1. Roast the dal in pan till it turns light brown with a nice aroma.
2. Now grind this to fine powder. Sieve and set aside.
3. Once cooled store in air tight jars.


To make murukku:
1. Take rice flour,urad dal,salt,cumin, hing and butter and mix well.
2. Now add warm water to this and knead to soft, not sticky dough like chapathi dough.
3. Take a murukku press, use the star shaped template and drop some dough to it. Squeeze it to form spiral shape on a parchment paper.
4. Heat oil in a pan and when it is medium hot take the murukku softly by lifting the side of parchment paper and drop to hot oil.
5.  Fry till it turns light brown.Drain and set aside.
6. Store in air tight jars once at room temperature. Stays well for 3 weeks.



Notes:
1. I have used pathiri flour which is roasted rice flour.
2. You can add chili powder to the dough, about 1/4 tsp
3. You can squeeze it on the ladle that you are using to fry which helps you to drop the murukku without breaking and burning your hand.
4. The oil should be medium hot to fry  the murukku till crispy.


25 comments:

  1. omg!!!!!!! droooooool!!!!!...........love love love the pics!!

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  2. Lovely murruku's Reshmi you have done it so perfect and love the wooden props

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  3. Love these murukku- they look perfect Reshmi..Like i told you, I was also planning to make some today but realized that I dint have one of the ingredients and had to drop the plan..Your pics are really motivating me to go to the Indian store LOL :)

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  4. Crispy and crunchy Murukku..Very nicely made Reshmi...Nice pictures too.
    Happy Diwali to you and your family Reshmi

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  5. Reshmi. . .Murukku adipoli. . . .Ithu kandappozhe kothi aayi. . . .

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  6. Amma makes this and I love em.looks crispy and yummy

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  7. Crispy murukku...love to eat at any time.

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  8. Too crispy to resist dear...Nostalgic one.

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  9. Happy diwali.;lovely murukku and thier clicks.super.

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  10. Wow! They look so perfect Reshmi. One of my fav tea time snack. Loved the pics :)
    Happy Diwali!

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  11. Perfectly done Resh..U have shaped it beautifully and even more crispier clicks!

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  12. My MIL used to do murukku with urad dhal n ur is really tempting, going to make soon!!! Lovely Lovely presentation!!!
    Diwali Special recipe - Whole Wheat Bread Jamun

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  13. Lovely murukku or chakli we say in gujarat.
    http://realhomecookedfood.blogspot.com

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  14. I have tried to made murukku before didn't success. I will try it again with your recipe. Thanks.

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  15. I have never tried making these..but they sure look very scrumptious..and a perfect snack for the festivity. Can almost imagine the 'crunch' they will make!!

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  16. I love your pixs....perfect Muruku and awesome clicks

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  17. Super crispy murukku
    Love the pic
    Happy Diwali to you and ur family
    great-secret-of-life.blogspot.com

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