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    Home

    Achu Murukku Recipe

    August 11, 2022 By Aarthi 20 Comments

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    Achu Murukku Recipe with step by step pictures. It is just 4 ingredients, rice flour, maida, coconut milk and sugar to make this super tasty, crispy and flavorful snack.

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    TABLE OF CONTENTS
    1. Achu Murukku | Achu Murukku Recipe
    2. Achu Murukku Recipe Step by Step

    Achu Murukku

    This is one of the most requested recipe in yummy tummy. This recipe is requested a lot from you all to post before christmas. So couple of days back, i tried this. I was not sure how it will turn out because i have never made it before, this was the first time i am trying this. And to my surprise it came out beautiful. It is pretty simple, read the notes section carefully before making this. So try this and let me know how it turns out..

    Ingredients for Achu Murukku

    • Rice Flour / Arisi Mavu - 1 cup
    • All Purpose Flour / Maida - ¼ cup
    • Sugar - ½ cup powdered
    • Cumin Seeds or Sesame Seeds - ½ tsp optional
    • Coconut Milk - 1 cup + more if needed
    • Oil for deep frying
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    How to Make Achu Murukku Recipe

    1. Take rice flour, maida, sugar, cumin seeds in a bowl. Add coconut milk and make a smooth batter.
    2. Now heat oil for deep frying. When it is hot, Place the achu muruku maker in hot oil for 5 mins or so till it is heated.
    3. Now dip the maker in the batter. Don't dip it too much, just dip half way through.
    4. The batter will stick to the achu, now place the maker in hot oil and fry, when it is fried half way through, take it out and use a fork or knife to release the
      sides, it will come easily.
    5. Now fry that till it reaches light golden.
    6. Drain in a paper towel. Let it cool completely. It will be soft when you remove from oil, but once it cool the murukku will harden up.
    7. Let it cool completely. Store in a air tight container.

    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

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    Achu Murukku | Achu Murukku Recipe

    Achu Murukku Recipe with step by step pictures. It is just 4 ingredients, rice flour, maida, coconut milk and sugar to make this super tasty, crispy and flavorful snack.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 2 mins
    Total Time 17 mins
    Course Appetizer
    Cuisine Indian
    Servings 12 murukku
    Calories 58 kcal

    Ingredients
      

    • 1 cup Rice Flour / Arisi Mavu
    • ¼ cup All Purpose Flour / Maida
    • ½ cup Sugar powdered
    • ½ tsp Cumin Seeds or Sesame Seeds optional
    • 1 cup + more if needed Coconut Milk
    • Oil for deep frying

    Instructions
     

    • Take rice flour, maida, sugar, cumin seeds in a bowl. Add coconut milk and make a smooth batter.
    • Now heat oil for deep frying. When it is hot, Place the achu muruku maker in hot oil for 5 mins or so till it is heated.
    • Now dip the maker in the batter. Dont dip it too much, just dip half way through.
    • The batter will stick to the achu, now place the maker in hot oil and fry, when it is fried half way through, take it out and use a fork or knife to release the sides, it will come easily.
    • Now fry that till it reaches light golden.
    • Drain in a paper towel. Let it cool completely. It will be soft when you remove from oil, but once it cool the murukku will harden up.
    • Let it cool completely. Store in a air tight container.

    Notes

    1)Batter consistency is important. The batter should not be too thick or too thin. If it is too thick, then the murukku will be chewy, if it is too thin, the the muruku wont comes from the achu maker.
    2)The consistency of the batter should be little thinner than dosa batter, thicker than rava dosa batter.
    3)Adding cumin seeds is optional.
    4)Heating the achu in hot oil is important, so the batter sticks properly to the achu.
    5)Dont dip the achu all the way through in the batter, you have to dip it half way or a little more than half way. If you dip it completely then the murukku wont come off from the achu.
    6)Try to remove the achu using a fork or knife or a tongs when it is almost cooked. If you try to remove when the murukku is not cooked, then it may tear up.
    7)Fry the murukku till it reaches light golden colour, it will keep on cook and get colour as it cools.
    8)The murukku will look soft when you remove it from oil, it will get harder and crispier as it cools.
    Treatment for New Achu:
    1)First heat some oil in a kadai. Dip the achu in the oil and switch off the heat, leave it in the oil overnight. This way the achu is properly tempered.
    2)Immerse the achu in dosa batter for a whole day, remove it wash it well, wipe it dry, apply oil on all sides, leave it for a whole day again and use.
    Nutrition Facts
    Achu Murukku | Achu Murukku Recipe
    Amount Per Serving (1 g)
    Calories 58 Calories from Fat 2
    % Daily Value*
    Fat 0.2g0%
    Saturated Fat 0.1g1%
    Polyunsaturated Fat 0.1g
    Monounsaturated Fat 0.1g
    Sodium 0.1mg0%
    Potassium 13mg0%
    Carbohydrates 18g6%
    Fiber 0.4g2%
    Sugar 0.02g0%
    Protein 1g2%
    Calcium 2mg0%
    Iron 0.2mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Achu Murukku Recipe, murukku recipes
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Achu Murukku Recipe Step by Step

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    Take all your ingredients
     
     
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    Take rice flour in a bowl
     
     
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    Add in flour
     

     

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    Add powdered sugar
     
     

     

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    cumin or sesame seeds
     
     

     

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    mix well
     
     

     

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    Add in coconut milk
     
     

     

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    Mix well
     
     

     

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    It should be not too thick or too thin
     
     

     

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    I Transfered it to a bowl, so it is easy for dipping and frying
     
     

     

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    This is the achu
     
     
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    Heat oil
     
     

     

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    Dip the achu in oil till it is hot
     
     

     

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    Remove it from oil
     
     

     

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    Dip in batter
     
     

     

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    Dip it just half way through or a little above it
     
     

     

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    The batter will stick beautifully
     
     

     

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    Fry till it is cooked half way
     
     

     

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    remove it
     
     

     

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    Now use a tongs to release the sides
     
     

     

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    it will release beautifully
     
     

     

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    fry it little more
     
     

     

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    Till it gets little golden colour
     
     

     

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    Serve
     
     

     

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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Nahid

      at

      Noone can go wrong..tx to d way u hv explained..gr8 job..tx fr sharin.

      Reply
    2. Hamaree Rasoi

      at

      Crispy and crunchy looking cookies.
      Deepa

      Reply
    3. Shobha

      at

      Nice.. I just bought this mould.. waiting to try it out .

      Reply
    4. Anonymous

      at

      Thanks for posting the step-by-step pictures..it really helps for the first timers!

      Reply
    5. Anonymous

      at

      Wow...v nice...but where can we get such moulds..I stay in Kolkata..

      Reply
    6. Anonymous

      at

      I am going to make this for Deepavali. Thks for detailed tips.

      Reply
    7. Aarthi

      at

      @Anonymousyou can get it in any shops which sell steel utensils..

      Reply
    8. banuprasanna

      at

      Ur receipes r really awesome.. no words to praise u.. step by step teaching s ur speciality. Keep rocking

      Reply
    9. Glavan Fernandez

      at

      Instead of coconut milk..... Can i use nilgiri's milk???

      Reply
    10. Aarthi

      at

      @Glavan Fernandezcoconut milk is must

      Reply
    11. Anonymous

      at

      Thanks for the recipe. It is a traditional recipe of Bangladesh. we used milk or water. It taste better If u use saunf instead of cumin.
      Yasmin, Bangladesh.

      Reply
    12. Anonymous

      at

      I am from nagercoil... We used to add egg in this batter so that it will be soft and crispy

      Reply
    13. sindhu

      at

      It looks beautiful,in my house my mother used to make it with rice flour,eggs and sugar.They used to be very crispy as well as tasty,reminds me of my mother. In kerala we call it Achappam.Thank u for sharing this new method

      Reply
    14. Shafee Nazrin

      at

      Raw rice flour or roasted?

      Reply
    15. Aarthi

      at

      @Shafee Nazrinroasted rice flour.

      Reply
    16. Anonymous

      at

      Hi aarthi can u tell me the substitute of coconut milk because in north we don't get it. Thanks

      Reply
    17. Aarthi

      at

      @Anonymouscoconut milk is what gives the flavour to this, try using normal milk

      Reply
    18. Ten Dek

      at

      Hi Aarthi, I live in California & not sure where to buy this mold... online or Indian grocery. What is the mold called when ordering online? Thank you. Looks crunchy & delicious

      Reply
    19. Aarthi

      at

      @Ten Deku can look in online indian shops. or look in indian markets

      Reply
    20. Subha

      at

      Hi aarthi, i always follow ur recipes and all come out really well. But here in this case my batter has become bit thin so how can i make it thick and continue with the recipe. Please reply it as soon as possible coz i am on the half way of it

      Reply

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