February 12, 2007

MURUKKU





I first blogged about murukku when I started this blog. But the recipe that I used that day was a little different .Try as I might,I did not get the perfect spiral shapes out of the dough-the dough kept breaking off.So I delved into my faithful friend-my recipe diary and fished out this recipe.Here it is:

Ingredients:1 cup/200 gms Urad dal

3 cups/400 gms Raw rice

2 tbsp butter

2 tsp Jeera/Cumin seeds

1 tbsp Sesame seeds

2 tsp salt

2 tbsp chilli powder

500 ml of vegetable/canola oil to deepfry the murukkus.


Method:Soak the raw rice in water for 2 hours.Drain the water and grind to a smooth batter to the consistency of dosa dough.

Meanwhile,dry-roast the urad dal in a skillet until the dal emits a nice aroma and turns a nice light brown.

Cool until lukewarm and then grind to a fine powder using your mixer.

Now Heat the oil in a deep and wide skillet/kadhai.

While the oil is heating,add the finely ground urad powder to the rice paste,and then add the other ingredients from butter to chilli powder.Make a soft and pliable dough ,using water only if needed.The dought should form a nice ball without cracking.Keep it covered with a wet papertowel as the dough has the tendency to dry out.Whenever you feel it dries out,add a few drops(only drops,no more) and knead well with your hand.



Now break off a lime sized ball of dough and place into the murukku maker.Press our murukkus onto pieces of parchment/wax paper.I cut 4 inch by 4 inch squares of baking parchment and pressed my murukkus onto them.Carefully transfer them into hot oil. This is the murukku maker I used.


Test the oil before putting your murukkus in:Put a small piece of dough into the oil and see how it reacts.If it sizzles and comes up immediately,oil is ready.But if the dough browns too quickly,reduce the heat.Medium heat is best for making crisp,light murukkus.


Depending upon how wide your pan is,you can add upto 5 or 6 murukkus.I pressed out murukkus of 3 inch diameter.Fry till they turn golden brown.Drain on paper towels and store in air-tight tins.

My Notes:I used Sona Masoori rice.I have made these with Basmati rice in the past and they came out a little softer.I also find that with new rice,the murukkus are not so crispy,they turn softer after cooling down.

The butter is essential as it make the murukkus light and they melt in your mouth.

You could adjust the chilli powder according to how hot you would like it.I generally use less chili because my daughter won't eat anything with chillies in it!

15 comments:

USHA said...

Hey Vini,Murukku is so tempting...

I am drolling over here, after seeing the colour, crispness...I would love to pick and have from the plate now.....

Sandeepa said...

Yeeeh got the comment !!! There's some prob when Itry to comment @ work, so after trying since morn I get it now :)
Lovely murukku, crisp and golden

Asha said...

HI ViniK,that's one perfect Mullu murukku!!It is hard to get those sharp things on top.I have never seen type of Chakli machine though.I have with pump which comes with attachments.I will try this recipe,thanks.

Vini K said...

Hi Usha,send me your add,will send some over to you right away!:D

Hi Sandeepa..ya,don't know what happens to blogger-suddenly I cannot quick edit my posts now for reaspons best known to blogger!Thanks dear.:)

Hi Asha,this is the new type of chakli machine.It comes with different plates like one for fine sev,one for thick sev,one for ribbon murukku,etc just like the older ones.The advantage with this model is that you jsut have to rotate the top handle and the murukkus/sev come out nicely.I used a pressing type murukku maker before and it is too much strain on my arms.This one is a breeze to use for me!Do let me know when you try it.:)

swapna said...

hi vini
the pictures are great.i loved the shape.and color too...

Chandrika said...

Vini,

The murukku is perfect...I have the old type of murukku press and it kills my arms... Good to know that it's easier with the new types... Once again, the murukkus are great!

Coffee said...

That seems to be one crispy murruku I have ever seen!!!!! Nice and big!!!! I always end up making small ones. ;)
The look excellent Vini. :)

Sia's corner said...

perfect is the word vini... mine always breaks after 3 rounds. boy!! u manged to make that big swirls w/o breaking!! good one... round, crisp and nice colour

Mythreyee said...

Hmm... crunchy crunchy delight. I will buy this device when I visit India next time. Thanks for sharing the secret recipe.

Seema said...

Vini,
How perfect they look. Perfect color & just perfect shape and above all perfect for winter.
Thanx
Seema

TS said...

Vini....this is one of my fav. snacks to have with tea! Your Murruku look great...love that perfect shape.

Trupti

Linda said...

They look perfect, Vini! :)

Mallugirl said...

wow, i normally make with moong dal and rice flour. will try this way. ur murku shape is so perfect!

Menu Today said...

Hi Vini,
I am taking one murukku from your plate.Looks nice. Thanks

Nandhini said...

mmm..muruku is my favourite snack !
For a long time i was searching for the muruku press in Indian stores..but finally I found Maruti Kitchen Press, on this web site http://www.perfectpeninsula.com

You need a right tool to make muruku. The job was done like a breeze, just with one hand ! It was so easy to press.
When compared to the conventional tool made out of wood or aluminium - you need two hand and have to press very hard and it becomes very difficult to make when the oil is hot :(

It also came with a Recipe book with lots of unique snack varieties ! For more info, go to http://www.perfectpeninsula.com/KitchenPress.html

I hope this would be more useful link, for bloggers who are looking for to buy one !