Murukku

The crispy spirals made of Rice Flour Urad Dhal Flour


Murukku
Murukku, one of the savory treats of South India is almost must in all the festivals of South India. This serves as favorite of all people. My Mom used to make murukku patterns directly in the hot oil over the flame. I used to watch all those sweet moments. But now when I make them I dont make the murukku pattern directly on the hot oil as I am scared of oil bursting. So I always make the pattern on the plates and drop them into the hot oil.


 

YIELD – 30 Murukkus

Ingredients:

Raw Rice- 3 cups
Urad dhall - 3/4 cup
Butter - 50 gram
Sesame Seeds - 1 tsp.
Salt - as per taste
Oil - to deep fry

Method: 

  1. Soak Raw rice in water for 1 hour. Drain it and spread it on a clean cotton cloth until it dries well.
  2. Grind this to a dry fine flour and keep aside.
  3. Dry roast the urad dhall in a pan.
  4. Let it cool down and grind it to a fine powder.
  5. Dry roast the sesame seeds in another pan until it starts to pop.
  6. Now mix the rice flour, urad dhall and sesame seeds with butter and required salt.
  7. Combine it well
  8. Now add water little by little until the dough becomes pliable.
  9. Divide the dough into equal parts and put it into the murukku make.
  10. Press it to the required patter on a clean plastic sheet.
  11. Heat oil in a pan.
  12. Drop the murukkus in batches inside the hot oil and fry until they are golden crispy.
  13. Continue this until all the murukku are done.
  14. You can store this as long as it is good without the smell of the oil.

Note:

  • One way to avoid bursting while making these kind of savories is to knead the dough by giving minimal pressure by just passing the fingers inside the flour.
  • To ensure light color of savory  (i.e to avoid reddish savories) always knead dough in batches when you make them in large amounts.Because when large amount of dough is made then when it comes to the last dough they will turn red during frying.
  • Always dont use very old rice flour for making savories as this will turn the savories hard.
  • Always fry the savories in medium heat, as low heat will take time to cook and will make them hard. High flame will over-burn them without cooking them in the interior.
  • Excess of butter will make the murukku brittle and less butter will make it hard.

Related Posts:

Ribbon Murukku
Thattai
Uppu Seedai

16 comments :

The chakri look perfect!! My kids love chakris and i usually make using a mixture of rice flour, besan, plain flour and mashed potatoes.

Roha said...

Yummy..lovely presentation :)

Very nice and neat muruku...love it...

Meena B said...

this is good. we call them chaklis here. and like u my sister in law used to put them on plastic sheet and she got expert in taking them off the sheet direct to the oil

and i think she used ready rice flour not sure abt it

but yummy they r for sure


adirasam-- a sweet


perfect...love it..

we call it chakli , nice perfect circle.
http://realhomecookedfood.blogspot.com

divya said...

This looks simply mouthwatering ...delicious!

Priya R said...

Murukus are so perfect and please pass some :)

Anonymous said...

made so perfect dear...lovely clicks

Priya said...

Prefect round shape, well done.

Lovely snacker with perfect shape...
http://recipe-excavator.blogspot.com

Crispy perfect murukku.Nice presentation too.

Crispy perfect murukku.Nice presentation too.

PT said...

they are so perfect and crispy..

love murukku ...looks tempting

Amy said...

Looks perfect...any time favourite!!
Event:Cook like a Celebrity Chef


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