Murrukku is a south Indian savory snack and it is prepared during festivals. Murrukku can be prepared with different types of flours. We can use maida (white flour) as well as different lentil flours along with rice flour to give crunch. During Deepawali or Holi festival my mother used to prepare Namakpara /Nimki , Shakkarpara with sugar syrup and two three varieties of sev and mixture. Aafter my marriage I came to Chennai and later shifted to Bangalore. Here I got introduced a complete new savoury snack “Murukku” and it tasted really good.
I asked someone (can’t remember who it was) for the recipe and it was such a lengthy process that I gave up any idea of trying this. Later, we shifted to our own house in an apartment complex. Here once again I heard about the recipe of Murrukku and it was very easy to follow. Actually, my apartment friend Ashwini had introduced this recipe. She herself is an amazing cook and believes a lot in healthy cooking. But this recipe was made popular in our apartment by Sunitha, a nice hearted person who also prepares the best melt-in-mouth mysore pak (but that story is for another day). Since then whether it is Deepawali or Holi, I never miss preparing Murukku….
White urad daal 250 gm
Rice flour 500gm
Butter/ghee 3 – 4 tbsp
Water 1+1/2 cup (for boiling daal)
Cumin seeds (jeera) 4tsp
Oil to fry
Nicely wash urad daal twice and soak it for an hour.
After an hour use same water and boil urad daal nicely in pressure cooker.
Daal should be boiled till it is completely soft and then grind it in mixer without adding extra water. But if it is too thick and it is difficult to grind then add some water. Grind it till daal resembles a paste.
Take it out in a pan and add rice flour, salt, jeera, asafoetida and butter.
Mix everything together and give it a shape of smooth dough. If mixture is dry and difficult to shape as dough, add some water.
This is murukku making mould.
But without this also murrukku can be prepared. Make a lemon size ball from the doug, roll it on oil greased kitchen counter and shape that as murukku.
Heat oil in a pan and when oil is getting hot, start preparing murrukku and keep them on butter paper or on clean kitchen platform.
Fry murukku on medium to sim heat.
Take them out when they turn light brown and let them cool. Once cooled, fill in an air tight container. Enjoy your evening tea with crispy murrukku.