Festive Cooking, Finger Food/ Snack, Indian Cuisine, Recipes

Indian Style Murukku Recipe

Some of you start asking whether am I done with Indian cuisine recipe sharing. Almost almost! I promised this will be the last Indian recipe sharing for today until the next time again.

Will you be cooking a feast to serve your family this weekend to celebrate the Deepavali/ Diwali festival? My Deepavali/ Diwali spread for this weekend will be starting of with vegetarian samosa, followed by butter chicken and aloo gobi as mains served with basmati rice and roti (chapati). My snack for the whole weekend will be murukku!

When it comes to Deepavali, the first Indian snack that I can think of is murukku. It is definitely my favourite. Once I start eating it, I just can’t seem to stop. Are you like me?

Last year, my Indian neighbour had given us some homemade murukku. It was so delicious and without thinking twice, I quickly asked for her recipe. I am lucky that she was very kind and did not hesitate to share the recipe with me. She even bought me some of the ingredients and loan her tools to me. Ever since then, I always use this same recipe to make murukku at home. I even bought the tool from Indian grocer shop so that I do not need to loan the tool from my neighbour next time again.

There are two different types of tools that you can use to make murukku. As shown in the photo above, the one in grey is a hand pressed tool that needs a strong and steady hand to press the dough down.

Meanwhile, the one in gold is another tool that I owned, and it is much easier as compared to the hand pressed tool. All I need to do is just turn the handle on top, and it will press the dough down easily. If you do not have any of the tools mentioned, fret not, just use a piping bag with a fine round nozzle. It should do the work.

Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

INGREDIENTS

1/2 cup urad dhal (black lentils)

1 litre water
2 1/2 tsp salt

3 tsp chilli powder
2 1/2 cup rice flour
3 tsp carom/ ajwain seeds

Cooking oil

1. Rinse urad dhal with water. Then soak urad dhal with water and leave it overnight.

2. Drain urad dhal. Add 1 litres of water and soaked urad dhal into a pot. Bring the water to boil on medium heat for about 45 – 60 minutes or until the urad dhal has soften.

*If the urad dhal has not soften after the water level reduces, you can add more water to continue cooking.

*You can use pressure cooker to cook too. And it will take only about half the time needed to cook the urad dhal and lesser water too. 


*You will know that the urad dhal has soften when it becomes a mushy mixtures, that looks like porridge.


3. Allow the mixtures to cool in the pot for 10 minutes.

4. Then add the mixtures into a blender/ food processor. Add salt and blend until it becomes a fine mixtures.

5. Transfer the fine mixtures back to the pot or bowl. Add in chilli powder and stir until well incorporated.

6. Then add in rice flour and ajwain seeds. Mix thoroughly until it becomes a soft and sticky dough.

7. Add the dough into the murukku mould/ piping bag.

8. Heat up the pan with cooking oil.

9. When the cooking oil is hot enough, carefully pipe the mixtures straight into the pan.

10. Deep fried the murukku until golden brown.

*You will know the murukku is cooked when there’s hardly any bubbles around the murukku.


11. Drain the murukku on paper towel. Set aside to cool and keep in an airtight container.

Indian Style Murukku Recipe

  • Servings: 6-10
  • Difficulty: easy
  • Print


Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 1/2 cup urad dhal (black lentils)
  • 1 litre water
  • 2 1/2 tsp salt
  • 3 tsp chilli powder
  • 2 1/2 cup rice flour
  • 3 tsp carom/ ajwain seeds
  • — Cooking oil

Directions

  1. Rinse urad dhal with water. Then soak urad dhal with water and leave it overnight.
  2. Drain urad dhal. Add 1 litres of water and soaked urad dhal into a pot. Bring the water to boil on medium heat for about 45 – 60 minutes or until the urad dhal has soften.
  3. Allow the mixtures to cool in the pot for 10 minutes.
  4. Then add the mixtures into a blender/ food processor. Add salt and blend until it becomes a fine mixtures.
  5. Transfer the fine mixtures back to the pot or bowl. Add in chilli powder and stir until well incorporated.
  6. Then add in rice flour and ajwain seeds. Mix thoroughly until it becomes a soft and sticky dough.
  7. Add the dough into the murukku mould/ piping bag.
  8. Heat up the pan with cooking oil.
  9. When the cooking oil is hot enough, carefully pipe the mixtures straight into the pan.
  10. Deep fried the murukku until golden brown.
  11. Drain the murukku on paper towel. Set aside to cool and keep in an airtight container.

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