My husband is a great fan of murukkus and my MIL makes wonderful murukkus. She made this when we went to india last year.This is my entry for lakshmik's RCI event for April which happens to be Tamil cuisine.
Ingredients
Parboiled Rice- 4 cups
Urad dal- 1 cup
jeera- 1- 2 tsp
sesame seeds white- 2 tsp
salt to taste
Asafoetida- little
oil for deep frying
butter- 100 grams
Method
Soak the rice for 2 to 3 hours. Dryroast the urad dal until golden brown and grind it to a fine powder. sieve it and keep aside.
Grind the rice in the wetgrinder to a very fine paste by adding water little by little. Add salt and asafoetida to the batter at the final stage. U should be able to get a thick,fine paste ( much thicker than dosa batter) at the end. If u get a bit watery paste u can keep the paste closed in a clean muslin cloth so that the cloth will absorb the extra water. Grinding the rice and making murukku is a bit time consuming work, but you really get white and crispy murukkus by this method.
Add the urad dal powder, jeera, butter,sesame seeds to the rice batter and knead well. u will be able to get a dough like consistency.
Heat oil in a pan and put the required amt of dough in the murukku maker with one hole disc or 3 hole disc. squeeze into the hot oil directly. U can make the murukku in a plastic sheet too and then add to the hot oil too.Turn it and cook the other side too.
Note
My MIL grinds the rice in a wet grinder. But I make this with rice and urad flour. Making murukkus with the flours is very easy than the grinder made one.The measurements are just the same . Slightly dry roast the urad flour for just one minute in a pan. the flour should just be warm after roasting. Add the other ingredients and water to make it into a dough. U get good murrukkus by this method too.
Prema, yes nothing like Murukku for a snack. Yours look awesome.
ReplyDeleteMurrukku is our favorite too Prema! My kids just love it. I make it at home sometimes but i am too lazy to "pulinjify"!
ReplyDeleteHey,I am making that too for RCI!!:)
ReplyDeleteBut this is different with mullus.I love them with coffee.YUM!! Looks so white and light.Thanks for recipe:)
prema, the murruku s are so Tempting! wish i could get to taste it, looks heavenly:) we too have the same brass press at home.
ReplyDeleteHi prema,
ReplyDeleteYour Murukku looks white and crisp. Good entry for RCI.Thanks for sharing.,
Hi Prema,
ReplyDeleteMurukku looks perfect....Thanks for sharing.,
prema, I have had only store bought Murikkus but they looked different, so I did not realize what this was. Is this White in color ? I like the Murukku maker
ReplyDeleteLoved the white color of your chakli( murukku). Mine always turns out brown.
ReplyDeleteHi Prema, the Murukku looks like the tengai Pal murukku I get in my place. how come it did not get brown. looks good.
ReplyDeletenice entry!!
cheers
sharmi
Prema, any snacks with boiled rice have its own taste. I love this Thenkuzul murukku. It is so light and mild in its taste. Your look bright in its color. Very nice presentation Prema. Viji
ReplyDeletewoh!!! they look so crispy and yummy!!1
ReplyDeletethanx for the nice words
ReplyDeletemurukku murukku thaan :-)
ReplyDeletehi prema
ReplyDeletenice one..the color is too light..mine will get a red color..how it is possible to get the white color?
Hi Prema,
ReplyDeleteNice looking murukkus, we do it differently. Loved the recipe for paal kozhukottai too, will try some time. Thanks to u both.
cheers
rajani
mmm...hw did u get that creamy colour prema? looks quite different from what i make(and i made it only twice since i started cooking;)
ReplyDeleteThat would be perfect teatime snack for me! I love the white color!
ReplyDeletetrupti
wow never knew there were so many kinds of murukku. first time seeing the white one, usually get the darker colored.
ReplyDeletegreat recipe
thanks
This is absolutely the perfect item for Tamil Nadu Cuisine!!!!
ReplyDeleteHi Prema,
ReplyDeleteThis murku is really tempting.Crispy crunchy best for this cold weather...
Prema thanks for visiting by blog!
ReplyDeleteWow your murukka has a lovely color. and looks very crispy!
Hi Prema,
ReplyDeleteWhenever I try, some murukkus are not crispy.. not sure what mistake I am doing. I dry roast urad dal powder and rice flour seperately for more than a minute. Could that be the reason ?
Uma
Super
ReplyDeletethanks for sharing a recipe with images.
ReplyDeleteCrackos
nice pics and This murku is really tempting Whether you cook or not. The Kitchens always should be clean and attractive. Thanks for sharing....
ReplyDelete