Murukku recipe | How to make instant murukku
Murukku is one of the popular savory snack varieties prepared from rice flour and fried gram flour.
In fact, Murukku or chakli can be prepared in multiple ways and the one today I showed you here is an instant version which you can prepare in just 15 minutes.
The traditional Muruku preparation involves grinding the soaked rice and deep fried along with other spices. That is a detailed version and I will post that method very soon in my blog.
For this Diwali, let me show you the easy method that even a beginner can do. Muruku making does not require any special skills instead few tricks are there essential to follow to get a nice crispy crunchy murukku.
I used readymade store bought rice flour to make this snack. If you want to use homemade flour please follow these steps:
- Wash a cup of raw rice thoroughly and drain.
- Spread the rice in a clean white cotton cloth under the fan for 2 hours.
- When there is little moisture left out in the rice, grind into a fine powder using your mixer grinder or from a machine.
- Sieve and store in a tight jar. Use this rice flour in your recipes.
Please follow the steps carefully to get a really crispy murukku.
You may like the other Diwali sweets & snacks from my blog:
Let us see a video explanation of making this crunchy instant pottukadalai murukku:
Murukku recipe | How to make instant murukku
Murukku is one of the popular savory snack varieties prepared from rice flour and fried gram flour. Murukku or chakli can be prepared in multiple ways and the one today I showed you here is an instant version which you can prepare in just 15 minutes.
Ingredients
Ingredients:
- 1 cup rice flour
- 2 tbsp fried gram pottukadalai flour
- 1 tsp butter/ghee/hot oil
- ¾ tsp salt
- ½ tsp chilli powder
- ¼ tsp ajwain omam
- ¼ tsp asafoetida
- Water to mix
- Oil to deep fry
Instructions
Preparation:
- Grind fried gram into a fine powder. Keep it ready.
Recipe:
- Sieve rice flour and take it in a mixing bowl.
- Add the sieved fried gram flour. Use only 2 tbsp of the fried gram flour.
- Now add a teaspoon of soft butter or ghee or hot oil.
- Put required salt, chilli powder and ajwain seeds or cumin seeds.
- Add some asafoetida.
- Now mix all the dry ingredients thoroughly with the butter.
- Add water gradually and knead into a soft non-sticky dough.
- Grease the Murukku maker with oil.
- Use three-holed or star-holed murukku slot and stuff the dough into the murukku maker.
How to fry:
- Heat enough oil to deep fry.
- Check the correct temperature of oil using the following technique.
- Drop a small pinch of dough into hot oil and if it rises immediately that is the perfect temperature. Wait until you reach this stage.
- Press the dough as circular type murukku in the back of a greased ladle as shown in the picture. I use three ladles at a time for making murukku.
- Now flip them carefully into hot oil. If you are experienced and can tolerate hot smoke in hands then you can directly press into hot oil.
- You can fry three to four for each batch.
- Do not disturb for at least 3 minutes until the bottom sides are fried.
- Now flip them carefully to the other side.
- If you feel the Murukku is still soft then leave for another 2 minutes and flip.
- Fry both the sides until golden brown color.
- By this time the bubbles and the oozing sound will completely settle down.
- Each batch takes around 7 minutes to get a nice brown color in hot oil.
- Remove from oil and drain the excess oil using tissue paper.
- Before doing another batch wait for the oil to become hot again check with a small dough and proceed with the steps.
- Serve immediately or store in a tight container.
- Stays good up to 10 days.
Notes
Tips: 1. Always fry Murukku in hot oil. The temperature should be hot enough to fry the dough immediately and send them to the top layer. 2. If your Murukku sits down into oil after pressing, then the temperature of the oil is not hot enough and the Murukku will drink more oil. 3. At the same time, oil should not be smoking hot as it may burn the murukkus. Adjust the temperature accordingly in between. 4. Before frying each batch check the temperature of the oil. 5. Do not use more than two tablespoons of fried gram (pottukadalai) powder for one cup (240g) of rice flour. More fried gram flour will make the murukkus to break down inside the oil. So measure the fried gram powder after grinding and before adding with rice flour. 6. Use only a tsp of fat (butter/ghee/hot oil) to get crispy murukku. More butter makes it brittle and breaks. 7. You can multiply the ingredients to make large batches.
Nutrition
Calories: 150kcal
Tried this recipe?Let us know how it was!
Preparation:
- Grind fried gram into a fine powder. Keep it ready.
Recipe:
- Sieve rice flour and take it in a mixing bowl.
- Add the sieved fried gram flour. Use only 2 tbsp of the fried gram flour.
- Now add a teaspoon of soft butter or ghee or hot oil.
- Put required salt, chilli powder and ajwain seeds or cumin seeds.
- Add some asafoetida.
- Now mix all the dry ingredients thoroughly with the butter.
- Add water gradually and knead into a soft non-sticky dough.
- Grease the Murukku maker with oil.
- Use three-holed or star-holed murukku slot and stuff the dough into the murukku maker.
How to fry:
- Heat enough oil to deep fry.
- Check the correct temperature of oil using the following technique.
- Drop a small pinch of dough into hot oil and if it rises immediately that is the perfect temperature. Wait until you reach this stage.
- Press the dough as circular type murukku in the back of a greased ladle as shown in the picture. I use three ladles at a time for making murukku.
- Now flip them carefully into hot oil. If you are experienced and can tolerate hot smoke in hands then you can directly press into hot oil.
- You can fry three to four for each batch.
- Do not disturb for at least 3 minutes until the bottom sides are fried.
- Now flip them carefully to the other side.
- If you feel the Murukku is still soft then leave for another 2 minutes and flip.
- Fry both the sides until golden brown color.
- By this time the bubbles and the oozing sound will completely settle down.
- Each batch takes around 7 minutes to get a nice brown color in hot oil.
- Remove from oil and drain the excess oil using tissue paper.
- Before doing another batch wait for the oil to become hot again check with a small dough and proceed with the steps.
- Serve immediately or store in a tight container.
- Stays good up to 10 days.
Important tips:
- Always fry Murukku in hot oil. The temperature should be hot enough to fry the dough immediately and send them to the top layer.
- If your Murukku sits down into oil after pressing, then the temperature of the oil is not hot enough and the Murukku will drink more oil.
- At the same time, oil should not be smoking hot as it may burn the murukkus. Adjust the temperature accordingly in between.
- Before frying each batch check the temperature of the oil.
- Do not use more than two tablespoons of fried gram (pottukadalai) powder for one cup (240g) of rice flour. More fried gram flour will make the murukkus to break down inside the oil. So measure the fried gram powder after grinding and before adding with rice flour.
- Use only a tsp of fat (butter/ghee/hot oil) to get crispy murukku. More butter makes it brittle and breaks.
- Murukku breaks inside oil means, You used more fried gram or butter. Do not panic, just add 2 tbsp of rice flour, a little salt & chilli powder, knead again, proceed with frying.
- If you get very hard to bite murukku means, there is very less fat in the dough. Then add a tsp of hot oil or butter, knead again and proceed with frying.
- You can multiply the ingredients to make large batches.
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