Ulundu murukku | Easy urad flour murukku
Simple Ulundu murukku - Recipe for making murukku with easy store-bought urad dal flour and readymade Idiyappam flour. Try this easy no grinding murukku with lots of tips, pictures and a video.
Equipment
- Murukku press
- Deep fry pan
Ingredients
Ingredients:
- 2 cups homemade Rice flour Store-bought Idiyappa flour works best
- ½ cup Urad dal flour homemade sieved or store-bought
- 1 tbsp Sesame seeds
- ½ tsp Cumin seeds
- ¼ tsp Asafoetida
- 1 ½ tsp salt as per taste
- 4 tbsp smoky Hot oil
- 1 cup water approx.
- Oil to deep fry
Instructions
Preparation:
- Measure and keep the ingredients ready.
- Start heating oil in a deep pan to fry murukkus. I use groundnut oil for most of my deep-frying snacks.
- If you use homemade flours sieve before use.
Recipe:
- In a large mixing bowl, add two cups of rice flour (idiyappam flour).
- Next, add 1/2 cup of urad dal flour.
- Add 1 tbsp of sesame seeds and 1/2 tsp of cumin seeds.
- Put a 1/4 tsp of asafoetida for digestion and 1.5 tsp salt for taste.
- If you wish to add spice you can add 1/2 tsp of chilli powder or green chilli paste. I didn't add as I preferred white murukku.
- By this time the oil will be hot on the pan. From the pan add 3 tbsp of very hot oil. This is an important step. The oil should be sizzling hot when added into the flour mix. Add only the mentioned quantity for this amount of flour.
- Too much fat in the dough will make very soft murukku and too little fat will give very hard murukku. See the detailed tips above in the story.
- Now add water gradually and start mixing. Approximately one cup to 1.5 cups of water may be needed.
- The dough should be soft but not sticky. The maavu which is rough or dry will break while pressing through murukku maker.
- Use three slotted plate and apply oil to grease the inside of the press.
- Fill the cylinder with a handful of dough and press directly into the hot oil.
- Or you can make it on the back of the flat ladles or spatulas like this.
- Check the temperature of the oil and drop the murukkus carefully. You can check with a small bit of dough. It should raise instantly with a sizzling sound.
- Fry in batches. Beginners see the tips in top of the story.
- When bottom sides are done flip the sides and fry the other side of the murukku.
- Remember we are doing the white color murukku so don't wait for the color change. If it changes in color means you are over frying it.
- Remove the murukkus from the oil when the sizzling sound stops. It takes around a min for each one totally.
- Before doing the next batch wait for the oil to become hot again, check with bit dough then follow the same procedure.
Video
Notes
Tips:
1) See the above story in the post for general murukku making tips.
2) For this ulundu murukku use only mentioned quantity of urad flour for two cups rice flour. Extra urad may make the murukku brittle in the oil.
3) You can use Ajwain seeds in place of cumin seeds. Ajwain seeds are more aromatic than cumin.
4) If you want spice in vellai murukku you can use a tsp of green chilli paste or crush pepper. These won't change the color but will give some spice to white urad murukku.
1) See the above story in the post for general murukku making tips.
2) For this ulundu murukku use only mentioned quantity of urad flour for two cups rice flour. Extra urad may make the murukku brittle in the oil.
3) You can use Ajwain seeds in place of cumin seeds. Ajwain seeds are more aromatic than cumin.
4) If you want spice in vellai murukku you can use a tsp of green chilli paste or crush pepper. These won't change the color but will give some spice to white urad murukku.
Nutrition
Calories: 120kcal
Tried this recipe?Let us know how it was!