Maida murukku is an instant version of Traditional South Indian snack Murukku.The traditional murukku is made of rice flour and urad dhal flour. An authentic way is soaked raw rice is then dried for a few minutes and then ground to a fine powder. Making murukku was a long process in olden days. But not anymore, I have shared the delicious murukku made of store-bought rice flour here. This maida murukku is simpler than the rice murukku recipes because we don’t need urad dhal. Hence, I say maida murukku is an ultimate Instant murukku recipe you have ever tried. Please, don’t doubt the taste because, unless you say, nobody is going to find it is made of maida. Taste and texture are so close to the traditional arisi murukku.

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Ingredients:

• 2 cup of all-purpose flour(unbleached)/maida
• required salt(I use 3/4 tsp)
• 1 tsp toasted white sesame seeds
• 1 tbsp softened butter
• 1/8 tsp of black pepper powder(optional)
• required water( I used 3/4 cup of water)
• required peanut oil for deep fry

Procedure:

Step 1: Steam the maida/all-purpose flour

1. Steam cook the maida for 15 minutes using steamer/idly vessel/pressure cooker.
2. I used a pressure cooker for this recipe. 
3. If you’re using a pressure cooker, fill the pressure cooker with an inch of water and heat it. Once the water is warm, place a bowl inside the cooker and add the required flour into the bowl. (You could also tie the flour in a cotton cloth and place it in the bowl).
4. Put the pressure cooker’s lid on and let the flour steam for 15 minutes over medium heat. Do not fix the pressure cooker whistle.
5. Fifteen minutes later, check the flour if it looks like a rock, then it’s done. Turn off the stove and let it cool for a few seconds.
6. Break the lumps if required, sieve the flour.

Step 2: Maida Murukku Dough:

1. Add in the sesame seeds, salt, and softened butter to the flour. Mix all the ingredients with the fingers.
2. Make sure there are no lumps then add water in steps to form a soft, pliable dough.
3. After the maida had steamed, it would lose its gluten. So the dough won’t stick to the fingers.

Step 3: Fry the murukku

1. In a frying pan, heat the required oil. To test, drop a piece of dough into the oil. If it rises immediately, then the oil is ready.
2. Turn a spatula upside down, and press the murukku machine to release the dough while pressing, move the murukku press clockwise a couple of times to create a concentric circle. Repeat this until you are satisfied with the shape and size of the murukku.
3. Carefully take the ladle and take it closer to the hot oil and slowly turn ladle so that the murukku drops into the oil. Similarly, drop four murukkus at a time for the 3-quart frying pan. 
4. If you add more murukku into the oil, then the temperature of the oil will drop. So do not crowd the pan.
5. Let the murukku fry for 10 seconds and then flip to another side. Flip the murukku couple of times for even cooking. 
6. Once the Maida murukku settles down of the vessels, remove the murukku out of the hot oil. 
7. Let the Maida murukku cool on a paper towel and then store it in an airtight container. Maida murukku will stay fresh for 14 days.

Summary

Recipe Name

Maida Murukku

Author

Swaana

Date

2019-10-24

Prep Time

20M

Cook Time

30M

Total Time

50M