Murukku is one of the best thing during festival season.. when it comes to south Indian Festival, every one prepare this murukku such a crunchy munchy murrukku loved by all.. i remember my childhood, my mom call some helpers to prepare murukku, athirasam, Munthirikotthu, she do in a large quantity, and store in big big boxes, and on the christmas day she’ll start to distribute them happily.. sharing love is really a special one
I never thought i will prepare this much perfect crunchy murukku in home
. i always prefer store bought one.. Joe restrict for oily snacks.. no restriction for home made goodies.. nowadays i learnt to make a perfect murukku, also have u heard about it.. soaking murukku in tea and munching deliciously.. i do in my childhood, some best moments are there to remember.. now though i prefer to do the same, i took a big mug of tea, just roughly crush the murukku in it, will wait for few mins and start to dig them without guilt.. Heheehe
, my murukku story is a bit nonsense.. okay lets check with recipe, do try and let me know how it turned for you…
Recipe Cuisine: Indian | Recipe Category: Savory Snack
Prep Time: 10 mins | Cook time: 30 mins | Serves: 4-5
|Rice Flour/Idiyappa Flour
|Urad dhal flour
||to deep fry
1. Take, Rice flour, Urad dhal flour, Butter, Jeera, Hing, Sesame, Salt in a mixing bowl, Sprinkle some water and water and knead a soft dough… Don’t add much water..
2. This is the Mould i used for this murukku, Load the murukku press with the dough and check in the bowl, by pressing it whether you get a continuous flow of dough.. if not then take out the dough and sprinkle some water and again knead it then try it.. to shape murukku, put some ladle reverse and press it to form the desired shape…
3. Slowly drop the Ladle in the hot oil, i did 4 murukku in one batch, wait for few mins and flip them and cook in medium flame…
4. Fry them till they turns golden color, and drain out from the hot oil, keep the murruku in a colander/Tissue/Kitchen towel…Repeat the same for the rest dough..once they cooled store the murukku in Airtight container…
- Try to add the accurate measure for the ingredients… if you want to make in large in quantity, then calculate the quantity first.. for eg.. 1 kf rice flour, it needs 1/4 urad dhal flour…
- Kneading dough is a another challenge.. slowly add water and knead well.. dough should not stick your hands, also it should nor much hard..
- Check by Pressing the dough in the bowl, to make sure the continuous flow from the mould.. if you get discontinuous flow then take out the dough sprinkle some water and knead again..
- Keep the flame in medium to cook the murukku, if the flame is high then soon the color will change and the taste will differ.. if the flame is low then the murukku drink more oil and becomes soggy…
- Make it cool completely and store in airtight container…
A basket full of murukku, beautiful crisps..
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