Naadan Murukku
Murukku are deep fried spiral snack that can be easily prepared at home, which I didn't know until yesterday. Trying something out of the box is something I love. Wanted to try making murukku since a long time and glad with the outcome. I am someone who likes to innovate with basic ingredients and make usual dishes to unusual. But since murukku making was something I never tried before, I wanted to practice well before innovating more on murukku.
From the bakeries, the favorites of our family is palak (spinach) murukku, tomato and garlic murukku. If you have the idiyappam maker with the different pattern pieces, definitely give it a try.. It is so worth it.. The feeling of having something home made is definitely priceless.
The murukku is usually made of rice flour and roasted and ground Chana dal and Urad dal, pinch of asafoetida, little bit of butter, a tad bit of Chilli powder and black sesame seeds. Knead them slowly to form a soft dough and press them through the idiyappam maker using a muruk shaper into spirals on a flat steel spatula which is then slowly slide into medium hot oil and fried until changed to golden. Do not increase flame nor fry them to brown color, the fried murukku changes color to a darker shade as it sits. Since it's the vacation, and if you are not able to visit your hometown, make some murukku and store them in jars so that kids can munch on them while watching television. 😊
Ingredients :
- 1 cup Rice flour (Pachari / white rice)
- 2 tbsp Urad dal
- 1 tbsp split Chana dal
- 1/2 tsp Kashmiri Chilli powder
- 1 tbsp butter
- 1 tbsp vegetable oil
- 1 tsp Black sesame seed
- Salt, as required
- Water, as required (around 1 cup)
Instructions :
- First dry roast the Chana dal and urud dal until raw smell disappears and then ground them to a powder when cool.
- Now sieve the ground powder and add to the rice flour., and mix well.
- Now add in your chilli powder, butter*, oil, black sesame seeds and rub the butter into the flour mix, add salt and gradually add water to without pressing too much into a soft dough.
- Grease your steel spatula with oil and shape the murukku into spirals on the steel spatula and glide the murukku into hot oil and fry until golden. *
Notes:
- You may use 2 tbsp butter instead of 1 tbsp of butter and 1 tbsp of oil for better flavor or use vegetable oil completely.
- The steel spatula is a process I found easy to glide into hot oil, you may do it on steel plates or anything that does not melt too.
- *The murruku changes color almost instantly, so keep an eye and do not increase the flame to the highest.
