Wednesday, August 13, 2014

Murukku - How to prepare Murukku

My mom and sister are experts in making this murukku. It used to be crisp and very flavorful. VJ is a very big fan of this murukku. I have made this 3-4 times so far, they used to turn out well. But I used to call my sister every now and then and ask plenty of doubts each time I make them :-) So now I am gonna share each and every single detail I have gathered so far and hence from next time hope I will not have to call her :-)


Rice flour - 1 cup
Urad dal flour - 1/4 cup
Unsalted butter - 2 tsp
Asafoetida - a pinch
Sesame seeds or cumin seeds - 1 tsp
Salt - as needed
Water - as needed (1 tumbler of water is what I used)
Oil - for deep frying

  • Sieve the rice flour and urad dal flour couple of times. Take the flours in a wide bowl, add butter, asafoetida, sesame seeds or cumin seeds and salt. Mix well.
  • Now add the water little by little and knead a soft pliable dough. The dough should not be too hard or too sticky. Else the murukku will be hard or drink plenty of oil.
  • Heat oil in a kadai simultaneously. Fill the murukku press with the dough, squeeze in circular motion onto to the back of the ladle or in a polythene sheet or zip lock cover and then transfer it to the hot oil. You can also squeeze directly into the oil, but be cautious in that case. I used to do this way as I feel that's less time consuming as I make bigger size murukku's. 
  • Check if the oil is hot enough, just drop a small piece of murukku dough in the oil, if it raises to the surface immediately, it is an indication that the oil is hot. Now start making murukku's.
  • Make sure the flame is in medium high when you squeeze in the dough. Fry until golden brown, remove and drain it in a paper or drainer. The bubbling sound or the ssshhh sound should subside, that is the indication for the doneness of the murukku.

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