Murukku is a crunchy, crispy and yummy snack, especially eaten during festival seasons. It is a healthy and traditional dish, a little tricky but it is easy to learn. Rice flour murukku has lots of variations, you can make it with rice flour and urad dal or rice flour and the roasted gram or rice flour, basen flour, and roasted gram. I have made murukku with rice flour, urad dal flour, and roasted gram flour.
- 2 cups Rice flour
- 1/2 cup Urad Dal
- 1/4 cup Roasted gram
- 1/4 tsp Asafoetida
- 1 tsp Sesame seeds
- Salt as needed
- 2 tsp Butter
- Oil for frying
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Add 1/2 cup urad dal to a pan and fry for 2-3 minutes or until slightly browned.
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Cool the urad dal and add them to a mixing jar and grind to a fine powder.
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Once done, sieve the urad dal flour and keep it aside.
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Add the roasted gram to the mixer jar and grind well.
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Sieve the flour and set it aside.
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In a bowl add 2 cups rice flour, 1/2 cup urad dal flour, 1/4 cup roasted gram flour, salt, sesame seeds, 2 tsp butter and 1/4 tsp asafoetida.
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Combine everything well.
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Add a little water and make a smooth, free-flowing dough.
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Place the star-shaped disc on the murukku maker and grease it with oil, cut the dough into small pieces and fill in the murukku maker.
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Gently press in a circular motion to make a murukku shape.
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You can make it on parchment paper or with a spatula.
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Heat the oil in a pan, add a pinch of flour to the oil and check if the oil is hot.
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Gently dip the nozzle in the spoon into the oil.
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Deep fry over medium heat. Flip it over after a few minutes.
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Once the bubbles stop, remove them from the oil and strain it onto kitchen paper.
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Cool the murukku and store them in an airtight container.