Murukku is a deep-fried snack made of rice flour and urad dhal. It is a popular evening snack in Southern India. In Tamil Nadu, murukku is prepared during festivals like Krishna Jayanthi and Diwali/Deepavali. In other regions of India, it is known as Chakali. Please check out the other variations like ring murukku, thattai murukku. 

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Ingredients :

• 1/2 cup of Urad dhal
• 2.5 cup of raw rice flour(I use store-bought rice flour)
• 1.25 to 1.5 tsp of Salt
• 1 tsp of black pepper powder or chili powder
• one tsp of white sesame seeds
• 1 tbsp of soft butter(optional)
• 1/4 tsp of asafoetida (optional)
• required water

Procedure:

Step 1: 

1. Wash the urad dhal under the running tap water for a couple of times until the water comes out clean.
2. Soak the wash urad dhal in the water for 5 hours. The water level should be an inch above the dhal.

Step 2:

1. Five hours later, drain the soaked urad dhal. 
2. Take the soaked urad dal in a pressure cooker and cover the dhal with some water. Use less water just to cover the dhal.
3. Put the pressure cooker lid on and fix the whistle. 
4. Place the pressure cooker on the stove and turn on the heat. Let the urad dhal cook until tender/mushy.
5. Let the pressure release naturally and then open the pressure cooker. With a ladle, puree the urad dhal or blend the cooked dhal until smooth.
6. Place the mashed/pureed urad dhal in a large bowl and the softened butter, sesame seeds, salt, asafoetida, black pepper powder, rice flour and, combine everything to make a soft dough.
7. If the moisture in the urad dhal is not enough to make the dough then, sprinkle some water. Do not pour a large quantity of water at once.

Step 4: 

1. In a kadai/frying pan, heat the required oil for frying. When the oil is heated, drop a small piece of dough into the oil. If the dough immediately rises to the top, oil is ready to fry the Ulundu murukku.
2. Fill the 3 quarters of the murukku press with the murukku dough, insert heavy press that comes with the murukku machine. 
3. Turn the 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 tangled thread like appearance. Repeat this until you are satisfied with the shape and size of the murukku.
4. 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. 
5. If you add more murukku into the oil, then the temperature of the oil will drop. So do not crowd the pan.
6. Let the murukku fry for 10 seconds and then flip to another side. Flip the murukku couple of times for even cooking. 
7. Once the oil stops bubbling then, remove the muruku out of the hot oil and drain it on a paper towel to remove excess oil.
8. Allow the it to come room temperature and then store it in an airtight container. Muruku will stay fresh for two weeks.

Summary

Recipe Name

Murukku recipe

Author

Swaana

Date

2018-11-18

Prep Time

20M

Cook Time

60M

Total Time

80M