Murukku Recipe Murukulu

RICE MURUKKU (MURUKULU, JANTIKALU)

Steps:

• Take all the ingredients except oil and water in a bowl and mix.
• Now add oil and mix with your fingertips, so oil is incorporated well.
• Next add little water at a time and keep kneading the dough till it comes together and becomes soft, non-sticky dough.
• Now grease the murukku press machine and dish with oil and feel it with prepared dough.
• Now on a chopping board or parchment paper, start shaping the murukku by making the swirls and pinch the end to seal.
• Heat the oil in a pan on medium heat. Once hot slice few shaped ones carefully in and fry till they are slightly browned and crispy. Do turn them for even browning.
• Once ready, remove it using slotted spoon and place on paper towel lined plate.
• Let it cool down completely before storing or serving.

MURUKKU RECIPE

Steps:

• You can use urad dal or roasted gram for this recipe. If using roasted gram, just blend 3 tbsps and use only 3 tbsps powder in the recipe.
• If using urad dal, dry roast 4 tbsps urad dal on a medium heat until lightly golden.
• Cool and make a fine powder. If the powder is not fine then sieve it.
• Use only 4 tbsp flour from this. You will be left with little more.
• Grease the murukku mould with little oil. Also grease the star shaped plate.
• Add 1 cup rice flour, 4 tbsps urad dal flour (or 3 tbsps roasted gram flour), ¾ tsp ajwain, salt, ¾ tsp sesame seeds to a bowl and mix well.
• Next heat 1 tbsp oil in a small pan and pour it to the flour. Mix well.
• Pour water little by little, just enough to make a smooth dough.
• Do not add too much water at one time. Too much water in the dough will make the murukku absorb lot of oil.
• Mix the flour to dough and do not knead. The dough has to be non sticky & without crumbs.
• After mixing the dough it has to be used immediately do not rest it otherwise murukku will absorb lot of oil.
• Heat oil in a kadai on a medium heat. (Pls refer to tips in the post intro)
• Fill the mould with dough.
• Press the mould to make spirals either on a cloth, butter paper, foil or flat holed ladle.
• Set the flame to medium high.
• Check if the oil is hot enough by dropping a small portion of the dough to the hot oil.
• The dough must not sink but has to rise steadily without browning. This is the right heat.
• If the oil is not hot enough murukku will turn soft after a day or two.
• Place the murukku laddle in the oil or remove the murukku and slide it gently to the hot oil.
• Fry until golden and crisp on a medium high flame.
• Drain them on a kitchen tissue to remove excess oil.
• Cool the murukku completely. Store murukku in a airtight jar.