Ring Murukku is an easy evening time snacks. Murukku is a traditional snack recipe made during the festival season(Diwali,Krishna Jayanthi). There are so many varieties of murukku recipe, one among them is ring murukku. It is also called Bombay murukku, Andhra Murukku, Chegodilu, Kodubale. In our home, we call it Bombay murukku or ring murukku. Unlike other murukkus, you don’t need the murukku press because it is a small circle that can be made with the hand. Finding a good murukku press in the USA is very difficult and it is costly also. So When I didn’t have a murukku press, I use to make this ring murukku very often especially, for festivals like Krishna Jayanti and Diwali/Deepavali.
This recipe can be made with black pepper powder. Instead of red chili powder add 1/2 tsp of coarse ground black pepper powder. For the murukku made with murukku press Please check out the easy Ulundu Murukku recipe here.
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Ingredients for Ring Murukku:
- 1 cup raw rice flour(I use store bought rice flour)
- 2 tbsp of urad dhal flour( roast the urad dal and grind into a fine powder)
(you can also use store bought urad dhal flour) - 1 cup water(If the dough is hard, sprinkle some water )
- 1/2 tsp salt
- half tsp chili powder
- 1/2 tsp cumin seeds
- 1 tsp white sesame seeds
- 1 tbsp of moong dhal(Soak the dhal in the water for 30 minutes)
- one tablespoon of hot oil for dough or butter(butter for extra flavor)
- 1/8 tsp of hing or asafoetida
- required oil for deep fry
Procedure:
Step 1: Dough
1. In a medium size pan, bring the water to boil. Add the cumin seeds, salt, moong dal, sesame seeds, chili powder, and hing. Turn off the stove and add the rice flour and urad dal flour, Quickly mix the flour with the water. Remove the pan from the stove and cover the pot with a lid. Let it rest until the dough is warm to the touch.
2. Heat a tablespoon of oil, let it get nice and hot and pour it over the dough.
3. Mix the knead the dough for 2 minutes or until the dough is smooth without any cracks on the surface.
Step 2:
1. Make small gooseberry size balls of the dough. Roll the ball to make a 1/2 inch cylindrical shape and join the two ends to form a circle.
2. Heat the required oil for deep frying. Drop ten to fifteen rings into the oil and fry until crispy, about three to four minutes.
3. Remove the rings from the oil and place in a plate. After the ring murukku come to room temperature, store the ring murukku in an airtight container for 10 to 15 days.
USA-Rice Flour and Urad dal flour
India -Rice Flour and urad dhal flour
Urad Dal flour
