This, I call a White Murukku - just because I can't think of anything better to call it. There are no special ingredients - just the regular duo - Rice flour and Urad flour.
But the trick is in the urad flour. The urad has to be roasted white and then ground to a fine powder.
Dry roast the urad daal in low heat and keep stirring. After a couple of mins, you'll start smelling the roast flavor but the urad should not have changed color or darkened. It should be the same color you put it in. And the only way to get that is low heat and constant stirring.
Once the urad is heated well and has not changed color, switch it off and grind to a fine powder.
To about 5 cups of rice flour, add 1 cup of urad flour prepared above. You could also sieve both together so that there are no lumps. Add salt to taste.
Add about 1-2 tbsp of hot oil that you'll be frying this in. This helps to get a crisp texture.
Also add about 1-2 tbsp of ghee or butter to the flour. Also helps to give a crisp texture.
Add water a little at a time and knead into a dough.
Like this.
Then, use a murukku maker with the 3 hole disc and make random shaped murukku on a greased ziploc or a plastic sheet.
Gently lift off the sheet and drop slowly in hot oil. Make sure the oil is in medium heat and not too hot. That is also key to getting a white texture but making sure the murukku is completely cooked.
Take them out when you see most of the bubbles gone like this.
Drain off excess oil on a paper towel. When cooled down, store in an air tight container.
See how white that is! This was supposedly Snow White's favorite murukku and she ate it all the time when she was in the forest! Really...I'm not making it up!
So much chaos. Yet so much clarity. Happy Diwali!
Enjoy. Peace out!
Crunchy murukku looks soo fabulous..Happy Diwali to u& ur family..
ReplyDeleteMurukkus look lovely. Wish you and your family a happy and prosperous Diwali :-)
ReplyDeleteCrispy and crunchy murukkus...
ReplyDeleteAbsolutely yummy we love to have this with onion oorukkai.. tastes heaven.
ReplyDeleteyummyyyyyyyyyyyyyy u bet u cant eat just one!!
ReplyDeleteTrying them out now. But can you please let me know what happens if Urad-dal changes color while toasting. Thinking that would be tasty as well
ReplyDelete@ Mamata - no problem is the Urad changes a little color. It will still taste good - only thing is that the murukku will be a golden color but that is basically thenguzhal..so you're ok! Thanks for trying - let me know how it comes out!
ReplyDeleteMade them today. Came out quite well, but should have halved the quantity. Maybe I mixed the dough too thick, my hands hurt while making the raw murukku on the ziploc bag. Half of the dough is resting in the fridge. Brain is working hard on what to make with the leftovers while mouth can't stop munching.
ReplyDeleteThanks for sharing your recipe !!!
Mamata..LOL! You can make flat discs out of the leftover dough and make thattai. Or roll them into tiny balls and make seedai. All of those have a very similar dough and I'm sure this way you can use up all you have and also get to eat multiple stuff! Thanks for sending me a note. Yeah- my quantities were a little high - I should have told you before. Since I was making them to share for Diwali - I made a lot.
ReplyDeleteMurukku looks nice and perfect !!
ReplyDeleteHi Anu, Did you grind the urad daal in indian mixie?
ReplyDeleteHi Parvathi - yes, I did grind it in an indian mixie.
ReplyDelete