Tamil
Murukku
- Duration: 30 minutes
- Serves: 12 to 14 people
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Spice Level: Low
Authenticity Slice
In traditional Tamilian households, making Murukkus is notoriously considered a test of patience, and grandmothers will give you sage advice about never being hasty while preparing this snack. A clever traditional trick is using coconut milk instead of water for kneading the flour. This gives the Murukkus an added twist of flavour.
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Ingredients
- Rice (raw) (1 kg)
- Black gram (urad dal), de-skinned (2 cups)
- White sesame seeds (safed til) (2 tsp)
- Cumin seeds (jeera) (2 tsp)
- Asafoetida (hing) (1 tsp)
- Clarified butter (ghee) (75 gm)
- Salt (2½ tsp)
- Cooking oil (½ litre)
- Coconut milk or water (4½ cups, for kneading the dough)
Method
- Wash the raw rice thoroughly and soak it in water for an hour.
- Then, drain the water and pat the rice grains dry with a clean cloth.
- After the grains have dried, toss them into a mixer-grinder, and work them into a smooth powder. Run this powder through a sieve and set aside the fine flour.
- Heat a pan on a high flame and dry-roast the urad dal till it turns pink.
- Now, grind this dal into a fine powder in the mixer-grinder. Sift using a sieve and set the fine urad dal powder aside.
- Dissolve the hing in 2 tablespoons of water and keep aside.
- In a Paraat (big, flat plate with shallow edges), mix the rice powder and dal powder together along with salt, safed til, jeera, ghee and the hing water.
- Knead this mix into a smooth dough using either coconut milk (preferred) or water. Make sure that no lumps form in the dough.
- Take a small ball of the dough and place it in the Murukku-maker (easily available in stores across India). Squeeze and push the lever down, moving the Murukku-maker in concentric circles to form small Murukku-shaped dough pieces.
- Make 5 or 6 of these at a time and place them on a plate covered with a moist cloth.
- Heat the oil in a kadhai over high flame and carefully plop in these Murukkus, one at a time.
- Lower the flame to a medium and deep-fry the Murukkus till they turn golden brown.
- Transfer the Murukkus onto a kitchen tissue to drain out any excess oil.
- Allow them to cool and then store in an airtight container.
- Serve the Murukkus with hot filter coffee.