Source:
Mrs. Saraswathi Raj
Ingredients:
Roasted Rice Flour/Idiyappam Flour - 4 cups
Gram Flour - 2 cups
Roasted gram (pottukadalai) flour - 1/2 cup
Moong Dhal (payaru paruppu) flour - 1/2 cup
Salt - 2 to 3 tsp
Red Chilli Powder - 3 to 4 tsp
Asafoetida Powder - 1/4 tsp
Cumin Seeds - 1 tsp
Omam - 1 tsp (optional)
Butter - Lemon sized ball
Water - As needed
Oil - To deep fry
Procedure:
1. Mix all the flours together well.
2. Add salt, red chilli powder, asafoetida, cumin seeds (jeeragam) and/or omam. Mix well together so that all the ingredients are uniformly mixed all over. Adjust salt and chilli powder according to your taste.
3. Add butter to this mixed powder mixture and mix well with your fingertips all throughout so that a crumbly texture is formed uniformly. You can around 50 to 60 gm of butter for this quantity. Adding too much of butter will distort the consistency of the murukku, so beware. Alternatively, you can heat up 1/2 cup of oil and add to the flour mix instead of butter (if you do not have butter or do not want to use it) and mix it up uniformly.
4. Divide this flour mixture into 3 to 4 parts and keep aside.
5. Take one part of the powder mixture and add water as needed by sprinkling little by little at a time to make a soft dough. Make into medium sized balls for easy handling.
6. Heat oil in a medium sized deep frying pan. Drop a small ball of the dough to check if the oil is hot enough to fry the murukkus. If the dough rises to the top immediately with a sizzle, the oil is ready for frying.
7. Use your murukku mould fit with the star nozzle and greased with little oil on the inside. Fill with 2-3 balls of the dough until 3/4th full and press the mould directly on hot oil (simmer the flame) spreading all over the kadai. Deep fry till golden brown in color and the sizzling sound stops. (Do not over fry, else it will get burnt.) Repeat the same for the rest of the portions of the mixture.
8. Drain in a tissue paper.
9. Cool and store in an airtight container.
This recipe is one my mother-in-law taught us and her murukkus are so crispy and oil-free on touch. She is a versatile cook and follows the traditional recipes that are tasty and healthy too.
Notes:
To make roasted Rice Flour - Wash and soak raw rice in water for about 1 hour. Strain water and spread in on a cloth and allow to dry. Do not allow to dry completely. When it is half dry, machine it to a fine flour. This step can be made at home by powdering the semi-dry rice in a mixer grinder and sifting it. When the flour is still wet, roast the rice flour little at a time (say about a cup or 2) until the moisture is completely removed and the flour is dry. Try drawing lines with this flour. If you could draw the lines without a break, the roasted rice flour is ready.
Roasted Gram (Pottukadalai) Flour - Powder the necessary quantity of roasted gram in a mixer grinder and sieve. You can sun dry or roast for a while in a kadai to make the pottukadalai crispier and making powdering easier.
Moong Dhal (Payaru paruppu) Flour - Dry fry the moong dhal in a kadai till it slightly changes color. Cool and powder in a mixer grinder. Then sieve and use.
Mrs. Saraswathi Raj
Ingredients:
Roasted Rice Flour/Idiyappam Flour - 4 cups
Gram Flour - 2 cups
Roasted gram (pottukadalai) flour - 1/2 cup
Moong Dhal (payaru paruppu) flour - 1/2 cup
Salt - 2 to 3 tsp
Red Chilli Powder - 3 to 4 tsp
Asafoetida Powder - 1/4 tsp
Cumin Seeds - 1 tsp
Omam - 1 tsp (optional)
Butter - Lemon sized ball
Water - As needed
Oil - To deep fry
Procedure:
1. Mix all the flours together well.
2. Add salt, red chilli powder, asafoetida, cumin seeds (jeeragam) and/or omam. Mix well together so that all the ingredients are uniformly mixed all over. Adjust salt and chilli powder according to your taste.
3. Add butter to this mixed powder mixture and mix well with your fingertips all throughout so that a crumbly texture is formed uniformly. You can around 50 to 60 gm of butter for this quantity. Adding too much of butter will distort the consistency of the murukku, so beware. Alternatively, you can heat up 1/2 cup of oil and add to the flour mix instead of butter (if you do not have butter or do not want to use it) and mix it up uniformly.
4. Divide this flour mixture into 3 to 4 parts and keep aside.
5. Take one part of the powder mixture and add water as needed by sprinkling little by little at a time to make a soft dough. Make into medium sized balls for easy handling.
6. Heat oil in a medium sized deep frying pan. Drop a small ball of the dough to check if the oil is hot enough to fry the murukkus. If the dough rises to the top immediately with a sizzle, the oil is ready for frying.
7. Use your murukku mould fit with the star nozzle and greased with little oil on the inside. Fill with 2-3 balls of the dough until 3/4th full and press the mould directly on hot oil (simmer the flame) spreading all over the kadai. Deep fry till golden brown in color and the sizzling sound stops. (Do not over fry, else it will get burnt.) Repeat the same for the rest of the portions of the mixture.
8. Drain in a tissue paper.
9. Cool and store in an airtight container.
This recipe is one my mother-in-law taught us and her murukkus are so crispy and oil-free on touch. She is a versatile cook and follows the traditional recipes that are tasty and healthy too.
Notes:
To make roasted Rice Flour - Wash and soak raw rice in water for about 1 hour. Strain water and spread in on a cloth and allow to dry. Do not allow to dry completely. When it is half dry, machine it to a fine flour. This step can be made at home by powdering the semi-dry rice in a mixer grinder and sifting it. When the flour is still wet, roast the rice flour little at a time (say about a cup or 2) until the moisture is completely removed and the flour is dry. Try drawing lines with this flour. If you could draw the lines without a break, the roasted rice flour is ready.
Roasted Gram (Pottukadalai) Flour - Powder the necessary quantity of roasted gram in a mixer grinder and sieve. You can sun dry or roast for a while in a kadai to make the pottukadalai crispier and making powdering easier.
Moong Dhal (Payaru paruppu) Flour - Dry fry the moong dhal in a kadai till it slightly changes color. Cool and powder in a mixer grinder. Then sieve and use.
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