Murukku Recipe
Murukku Recipe
Cuisine: South IndianMurukku Recipe: Murukku, a crunchy snack, has its origins in Tamil Nadu cuisine. It’s a popular treat during festivals and celebrations, with variations in shapes and spice levels across regions.
Ingredients
2 cups rice (chawal)
1/4 cup black gram split (urad dal)
1 tsp cumin seeds
1/4 tsp asafoetida
salt (namak) to taste
1/4 cup white butter
coconut (narial) oil for frying
Directions
- Dry roast the rice in a warm frying pan without letting the color change.
- Wash and soak for about half an hour,
- Drain and spread on a cotton cloth to absorb the excess moisture.
- Grind to a fine powder.
- Broil the urad dal to light brown colour, cool and grind into a smooth powder.
- Sieve both the flours together through a fine sieve.
- Dissolve asafoetida and salt in one fourth cup water and add the cumin seeds,
- Make a firm dough with the sieved flour.
- Rub in the butter and knead with light hands to fully incorporate the butter.
- To make the murukkus, grease your fingers and take a little dough.
- Roll them between your palm to a tubular form.
- Form this roll into circles, while twisting them along.
- Make two circles next to each other.
- Press the ends into the circle to secure.
- Make two batches at a time,
- Now cover with a wet cloth to prevent them from drying.
- Heat oil and fry them in batches.
- Take them on a plate and gently slide them into the oil
- And fry on both sides till it becomes light golden brown and crisp.
- Drain and let it cool before serving them.
- Store in a dry air-tight container.
