Recipes
Thenkuzhal Murukku Recipe
Prep Time | 10 minutes |
Cook Time | 30 minutes |
Servings |
MetricUS Imperial
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Ingredients
- Raw rice - 4 cups
- 1 cup urad dal whole white ones and not the split variety
- 1/4 cup Oil or Butter-50 grams
- White sesame seeds or Cumin seeds -2 tsp
- 1/2 cup Asafoetida
- Oil for deep frying murukkus
- Salt needed
Ingredients
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Instructions
- How to make murukku flour at home
- Soak raw rice for 2 hours, wash it and dry it well in the sun or shade.
- Fry Urad dal till you get a nice aroma or until slight golden brown.
- Mix both, give it in the flour mill and grind it to a fine powder.
- Sieve it twice and keep it ready.Now our murukku mavu/ flour is ready.
- How to make murukku
- Mix murukku flour, cumin seeds, asafoetida, salt (mix salt in a little water and add) in a bowl. Heat OIL (1/4 cup) and add to it. Mix well.
- Add hot water little by little and prepare a soft firm dough. Knead well. The dough should not be too hard nor too soft.
- Make murukku with the murukku machine using the plate with 3 round holes.
- Put a small portion of dough into the murukku maker and squeeze it out in a circular motion on a ladle or small plate.
- Heat OIL and gently slide the squeezed out murukku into the oil.(To check if the oil is hot, just drop a small piece of murukku dough into the oil, if it raises to the surface immediately, it is an indication that the oil is hot).
- Turn the heat to medium and fry the murukkus both sides until golden brown. Remove it with a slotted ladle and drain on a paper towel.
- Repeat the process for the rest of the dough. After it cools, store it in an air tight container. It has a self life of 10-15 days.
Recipe Notes
Those who are trying it for the first time can half the ingredients mentioned above.
You can use either butter or oil for preparing the dough. I have used oil as I feel the murukku stays fresh for a longer period.
For murukku with sesame seed flavor, add sesame seeds and for Cumin Seed/Jeera flavor, add Jeera seeds. Do not add both together.