//with Step wise picture//
Ingredients:
- Idiyappam flour – 2 cups
- Urad dhal flour – ½ cup
- Roasted gram/pottu kadalai flour – ¼ cup
- Softened butter – 2tblsp
- Salt – to taste
- Asafetida – 1 tsp
- Roasted Black sesame seeds – 2 tsp (optional)
- Cooking oil – to deep fry
- Water – as req
Procedure:
- Dry roast the urad dhal in a pan until it gets nice aroma; the color should not change (ref pic) cool completely and grind it into a fine powder; sieve the urad dhal (ref pic)and keep aside
- Grind the fresh pottukadalai/ roasted gram into a fine powder and sieve the flour (ref pic) and keep aside
- In a wide mixing bowl add the rice flour, sieved urad dhal flour & roasted gram flour along with salt, asafetida and roasted black sesame seeds (ref pic)
- Mix roughly and add the softened butter into it and mix well with your fingers and add required amount of water and mix well until it attains a soft pliable dough (ref pic)
- Heat some oil in a pan to deep fry
- Grease some oil into the murukku mold and take required amount of the soft dough and press it gently in clock wise direction for about 2-3 rounds over a parchment paper (ref pic)
- You can make 4-5 murukkus into the parchment paper and add one at a time into the hot oil using a flat spatula (or) jalli karandi/ sarani
- You can add 4-5 murukkus into the oil depends on your pan size (ref pic)
- Cook under medium flame, flip it gently using a wooden/steel skewer and cook it until it gets done (once the sizzle sounds off)
- Transfer into a colander/ paper towel to drain out any excess oil
- Cool completely and store it into a dry air tight container for longer period
- The quick, easy and super crunchy “MURUKKU” is ready
NOTES/TIP:
- Do not add too much of butter, the murkku becomes soggy
- You should always sieve the flour before using for murkku;
- I have used store bought idiyappam flour, you can use with regular plain rice flour or with homemade murukku flour
- Adding sesame seeds/ cumin seeds are totally optional
