Murukku is one of a common snack which we make in our
households. There are ‘n’ nuber of versions/types in murukku. We commonly make
thenkuzhal, magizhambu.
Today am sharing the thenkuzhal murukku using idly
rice(puzhungal arisi).
Already I have shared the thenkuzhal recipe using rice
flour. Please check the below link for the
But today’s recipe doesn’t requires any processed
flour and all. You can prepare the murukku instantly with the available idly
rice(puzhungal arisi). Just 3 hours soaking time is enough, then you have to
grind the batter and prepare the murukku.
This is a fool proof recipe, if you use a good quality
rice and urad dhal, you will definitely get awesome crispy, white murukku.
Ok now coming to the recipe.
PUZHUNGAL ARISI(IDLY RICE) MURUKKU
SOAKING TIME: 3hrs | PREPARATION TIME: 10 mins | COOKING TIME: 15 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SNACKS
CUISINE: SOUTH INDIAN
YIELDS: 20 PIECES
INGREDIENTS:
1
cup idly rice(puzhungal arisi)
1/3 cup urad dhal flour *
1
tablespoon roasted gram (pottu kadalai)flour
¼
teaspoon asafoestida
1
½ teaspoon salt (approx.)
1
teaspoon cumin seeds
1
tablespoon unsalted butter
oil for frying
oil for frying
*I use 3 : 1 ratio of rice and urad dhal flour
VIDEO RECIPE LINK:
PREPARATION:
Wash the rice for 2 or 3 times and then
soak in water for 3 hours.
Grind the roasted gram(pottu
kadalai) into smooth powder and then sieve
it to remove any coarse dhals.
Measure and keep it ready.
METHOD:
In a thick bottomed pan add urad dhal
and roast for just 2 to 4minutes, or until the dhal becomes hot an starts to
give nice aroma. The colour should not be changed.
Let it cool a bit and then grind in a
mixer jar, or in machine if you are making in bulk.
Sieve it well t get nice smooth powder.
Measure the required amount of urad dhal(1/3 cup for 1
cup Rice) and keep it ready.
After 3 hours, drain the water from
rice and grind in to fine smooth paste by adding water little by little.
Take the ground rice batter in a bowl.
Add the other ingredients one by
one(except oil) urad dhal powder, roasted gram(pottukadalai) powder, butter,
salt, cumin seeds(jeera), & asafoetida.
Mixwell with hand.
Now add water little by little if required.
Make it into soft dough like we make
for chapathi(slightly looser than chapathi dough for easy pressing in murukku
press)
Heat enough oil in a pan.
Grease the murukku press(chakli maker)
with oil and then put the prepared dough inside the pit of the murukku press.
Make murukku on a gresed flat ladle.
Gently drop the prepared murukku in hot
oil one by one.
Don’t over flood the oil.
Flip the murukku in between using a
ladle for even cooking.
Once the bubbles stopped, drain the
murukku from oil.
Store in a air tight box once it cooled
down completely.
NOTES:
- Grinding the rice into smooth batter is very important.
- Don’t skip sieving the flours.
- Using ice cold water will be recommended while grinding rice to avoid over heating of the rice batter.
- While frying oil should be in moderate heat.
- You can even add sesame seeds instead/along with cumin seeds.
- Adding butter gives crunchiness to the murukku,istead you can even add hot oil to the flour while mixing.
- Don’t add too much of butter,which results in breaking of the murukku(Chakli).
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Wash the rice for 2 or 3 times and then soak in water for 3 hours.
Let it cool a bit and then grind in a mixer jar, or in machine if you are making in bulk.
Sieve it well t get nice smooth powder.
Grind the roasted gram(pottu kadalai) into smooth powder and then sieve it to remove any coarse dhals.
Measure and keep it ready.
Measure the required amount of urad dhal(1/3 cup for 1 cup Rice) and keep it ready.
After 3 hours, drain the water from rice and grind in to fine smooth paste by adding water little by little.
Take the ground rice batter in a bowl.
Add the other ingredients one by one(except oil) urad dhal powder, roasted gram(pottukadalai) powder, butter, salt, cumin seeds(jeera), & asafoetida.
Now add water little by little if required.
Make it into soft dough like we make for chapathi(slightly looser than chapathi dough for easy pressing in murukku press)
Heat enough oil in a pan.
Grease the murukku press(chakli maker) with oil and then put the prepared dough inside the pit of the murukku press.
Make murukku on a gresed flat ladle.
Gently drop the prepared murukku in hot oil one by one.
Don’t over flood the oil.
Flip the murukku in between using a ladle for even cooking.
Once the bubbles stopped, drain the murukku from oil.
Store in a air tight box once it cooled down completely.
Do try this recipe and please don’t forget to
give your feedback in comments.
To get the update of new recipes posted in my
blog please do subscribe to my blog or like my face book page or follow me on
pinterest or add to your Google + circle.
No comments:
Post a Comment