The very first thing that pops up as we think of the perfectly fried spiraled murukku is the old dadhi who sits near the school entrance and sells the super temping spiced raw mangoes, gooseberries, Jamun fruit, jujube candy. She in fact has few jars of candies, burfi’s, crunchy murukku’s, and so on. Kids bargain and buy 2 murukku’s for 50 paise. Alas, this place is now crowded with so-called brands that sell packaged, salty, spiced-up junks. That’s one reason for us to put our hands-on and prepare all lost recipes at home.
This one-dish can be prepared with a number of twists and is so easy to make at home. There are few techniques involved in murukku dough making. The perfect dough is neither too slack nor too firm.
Perfect Murukku
Although Murukku is made of a variety of ingredients, the traditional ones are made by combining roasted and powdered urad dal or moong dal or roasted channa with rice flour. The perfect murukku should be soft and easily biteable at the same time sounds crisper. The size of the holes inside the murukku often tells about the texture. If the hole is quite large, then the murukku will turn to be crispy & crunchy in every bite. This recipe definitely yields a light and crispier murukku. Try and share your feedback.
Murukku Recipe | Easy Murukku Recipe
Ingredients
- 500 Gms Idli rice
- 140 to 150 Gms Roasted gram
- Salt as needed
- 7 to 8 Dried Red Chilli
- Oil for frying and extra 2 Tbsp to mix with the dough
Instructions
- Wash the rice at least 3 times and soak it for 3 hours. Similarly, wash and soak the red chillis.
- Take the roasted gram into the mixer and grind it to a powder.
- Sieve the roasted gram flour to get a smooth flour. This step is essential to remove the lumps out.
- If planning to grind in a wet grinder, then grind the soaked chilli first. Later, add the rice along with this and grind it into a fine paste by adding very little water at a time. Add only required water and grind. Do not over add water. This batter should look buttery smooth.
- Transfer the batter to a wide bowl, add salt, and knead it into a soft dough by adding little roasted gram flour at a time. Add only the required amount of gram flour otherwise, the murukku will turn out to be harder.
- Add 2 tablespoons of hot oil with this dough.
- Take some amount of the dough in an Idiyappam maker after greasing it. Press it gently and make the spirals.
- Parallelly, heat the oil and keep it ready. Once the oil is heated well, time to add the spirals into it. Murukku should be fried in Hot oil but on medium flame. Fry all the spirals until the sizzling sound stops.
- Drain it from the oil and cool it down. Store in an air-tight container only after it completely cools down.
