September 30, 2009


MURUKKU is a part and parcel of every house in Tamilnadu and a favourite snack for many.But we make murukku only on special occasions like Krishna Jayanti and Deepavali and also in large quantities so I've never done it single handed.Iam happy that the ICC has given me the oppurtunity to make murukku totally myself.But we usually grind the rice in the rice mill,this time it was the mixie.Iam happy with the result but felt that the rice mill flour is a step ahead compared to the mixie version.Thanks Sri and I followed the same recipe without any changes.

Jantikalu or Muruku!

Preparation Time : 20 - 30 mins
Cooking Time : 20 - 30 mins
Makes : app 250 kg of Muruku
Cuisine: Andhra & Tamil Nadu

Utensils needed:
Muruku /Chakli Press.

Ingredients Needed:

Raw Rice - 4 cups
Urad Dal - 1 cup
Water - app 1/2 cup or more

For Seasoning

Cumin seeds - 1 tsp
Sesame seeds- 1 tsp
Asafetida/ Hing - 1/2 tsp
Salt to taste
Butter - 75 gms

Method to prepare:

Wash and drain the rice. Shade dry the Rice for 1/2 hr. Dry roast the Urad dal to light brown. Allow it to cool.
If you are using more quantity, you can get it ground in rice mil, else use your mixie to grind both Rice and Urad dal.

First grind rice into a fine flour, keep it aside. then grind the urad dal to fine powder.

In a wide vessel, take both the flours along with salt. Mix well. Add cumin, Sesame seeds to the flour, mix well.

Whether you use Asafetida powder or the solid ones, you got to mix it in water, make sure it is dissolved before adding to the flour. If its not dissolved properly, when deep frying the muruku, there are chances for the hing to burst our due to air bubbles.

Mix in the hing to the flour and finally add the butter. Gather everything well and you will get more of a crumbling mixture. Now slowly add water and knead a dough which is little more softer than the puri dough.

Heat a kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.

Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls. Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper and gently slide it down the hot oil. But since the quantity mentioned here is less, you can press it directly over the kadai.

Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. You will know by seeing the colour that its cooked. Remove to a kitchen paper and store it in a air tight container.

Eagerly waiting for the next challenge and being a festive season Iam sure its going to be some sweet variety


Priya said...

Beautiful crispy murukkus!

lata raja said...

Excellent ones! Truly said. these are part and parcel of every tamil household. i loved your posts on significance of Navrathri.

Parita said...

murukku is one of my fav snack, we call it chakali :)

vidhas said...

crispy murukku , as u said this is a very common snack in Tamilnadu.

Varunavi said...

Excellent looking muruku :)

Mythreyi Dilip said...

Wow! i love muruku so much, makes me drool. Looks crisp and crunchy:)

Mythreyi Dilip said...

Happy diwali to you and your family dear, may this diwali light up your life with prosperity and lots of happiness!!!