Murukku recipe

MURUKKU / RICE FLOUR AND URAD DAL FLOUR CHAKLI RECIPE

INGREDIENTS

METHOD

Mix together rice flour + urad flour + salt + sesame seeds + asafoetida + butter.

Add little by little hot water and knead it into a soft non sticky smooth dough.

While kneading the dough heat the oil also for frying the murukku.

Fill the chakli press with the dough.

Make small small murukus either on a greased ladle or foil or directly into the hot oil.

Deep fry it on medium heat by turning on both sides.

Cook till the sshh sound becomes less.

See that the murukku doesn’t change colour much.

Drain and remove it on absorbent paper.

Once it cools store it in a air tight container.

NOTES.

The dough should be of the consistency of chapatti dough
I could not make small murukkus as my chakli press mould had many holes.
For small murukku use mould with 3 holes.
You can use hot water or normal water to knead.Using hot water makes it easy to press.
It can be stored for 2 weeks.
After kneading the dough cover it with a damp cloth so that the dough doesn’t dry.
Use the exact proportion of the rice and dal flour.
With more dal flour the murukku colour changes and it takes time to cook.
You can either use hot oil / melted ghee / butter while kneading the dough.
Use enough oil for deep frying, the murukku should not touch down or it will burn.
If its difficult to press then add more water to the dough and knead it again.
Instead of sesame seeds you can use jeera.

I bought ready made flour from store , but you can also prepare the flour at home.

For Rice flour-

Soak raw rice for 2 hrs , wash it and dry it under fan or sun. Once it dries grind it to a fine pwdr and sieve it twice .

For urad dal flour –

Roast the whole white urad dal [not the splitted ones]Till you get a nice aroma on low flame,it should not change colour.Grind it to a fine powder and sieve it twice.
You can either grind at home or give it to the mill.