Tuesday, September 11, 2012

Kai Murukku

My Grandma is an expert in this and in those days it was a laborious task to make it by soaking and grinding rice but my mom has an easy version, which is so easy that you can make this murukku any time you want very quickly and more important without compromising on the taste.

  • 2 cups Idiyapam Rice Flour 
  • 1/4 cup Urad dal Flour
  • 1 tsp Salt
  • 1/2 tsp Asafoetida
  • 2 tbsp Butter
  • 1 tbsp Coconut Oil (optional)
  • Oil to deep fry (I use Sunflower oil. But any other oil can also be used.)
  1. Sieve the rice flour and urad dal flour and mix them along with salt, asafoetida and butter. Add water little by little to make it into a soft dough. If the dough is too dry it will be difficult to twist the murukku. So add water in small quantities till you are able to make a smooth murukku. 
  2. On a clean cloth or newspaper, make the murukku by taking a small ball of dough and twisting it with your fingers to form a thread like shape and swirling it to form rounds as shown in the picture.
  3. You can use coconut oil to rub on your hands so that the dough will not be too dry or sticky and the murukku will come out smooth. Also it adds a nice flavor to the murukku.
  4. Once you have made the murukku, heat oil in a kadai/ wok. To test the oil add a pinch of the dough and it should sizzle up immediately. Now fry the murukku on medium heat and in small batches. Once done, cool them and store in an air tight container.

Suggestions/ Notes

  1. Traditionally after mixing the dough we make a small cone with it and keep it aside. This cone represents the god who will be witnessing the cooking so that there wouldn't be any hassles during the process.
  2. The Murukku dough should be mixed and made immediately else they will turn brown.
  3. If the oil is too hot the Murukku will turn brownish and if it is not the right temperature it will be soggy. So make sure the oil is of the right temperature.

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