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You are here: Home / cookies / Achu Murukku / Achu Murukku Recipe Without Eggs / Eggless Achu Murukku / Fried Rose Cookies

Achu Murukku / Achu Murukku Recipe Without Eggs / Eggless Achu Murukku / Fried Rose Cookies

December 18, 2013 By Aarthi 20 Comments

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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..

Preparation Time : 15 mins
Cooking time : 1 to 2 mins per batch
Makes – 10 to 12 murukku


Ingredients:

Rice Flour / Arisi Mavu – 1 cup
All Purpose Flour / Maida – 1/4 cup
Sugar – 1/2 cup powdered
Cumin Seeds or Sesame Seeds – 1/2 tsp optional
Coconut Milk – 1 cup + more if needed
Oil for deep frying


Method:

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.


Pictorial:

Take all your ingredients

Take rice flour in a bowl

Add in flour

Add powdered sugar

Add cumin or sesame seeds

mix well

Add in coconut milk

Mix well

It should be not too thick or too thin

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

This is the achu

Heat oil

Dip the achu in oil till it is hot

Remove it from oil

Dip in batter

Dip it just half way through or a little above it

The batter will stick beautifully

Fry till it is cooked half way

remove it

Now use a tongs to release the sides

it will release beautifully

fry it little more

Till it gets little golden colour

Serve

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Filed Under: cookies, Diwali, Festival, Fried, Indian Snacks, Krishna Jayanthy Special Recipes, Muruku, Recent Recipes, Viewers Requested Recipe

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!

Previous Post: « Eggless Fruit Cake / Eggless Fruit Cake
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Comments

  1. Nahid

    December 18, 2013 at 11:10 am

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

    Reply
  2. Hamaree Rasoi

    December 18, 2013 at 4:19 pm

    Crispy and crunchy looking cookies.
    Deepa

    Reply
  3. Shobha

    December 19, 2013 at 1:38 am

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

    Reply
  4. Anonymous

    September 26, 2014 at 8:52 pm

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

    Reply
  5. Anonymous

    October 9, 2014 at 5:57 pm

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

    Reply
  6. Anonymous

    October 10, 2014 at 1:32 am

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

    Reply
  7. Aarthi

    October 10, 2014 at 5:41 pm

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

    Reply
  8. banuprasanna

    October 16, 2014 at 10:24 am

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

    Reply
  9. Glavan Fernandez

    December 16, 2014 at 1:56 pm

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

    Reply
  10. Aarthi

    December 16, 2014 at 6:13 pm

    @Glavan Fernandezcoconut milk is must

    Reply
  11. Anonymous

    December 27, 2014 at 12:59 am

    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

    January 27, 2015 at 3:50 am

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

    Reply
  13. sindhu

    January 28, 2015 at 6:41 am

    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

    January 29, 2015 at 11:24 am

    Raw rice flour or roasted?

    Reply
  15. Aarthi

    January 29, 2015 at 3:14 pm

    @Shafee Nazrinroasted rice flour.

    Reply
  16. Anonymous

    April 28, 2015 at 3:19 am

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

    Reply
  17. Aarthi

    April 28, 2015 at 4:25 am

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

    Reply
  18. Ten Dek

    June 24, 2015 at 4:44 pm

    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

    June 25, 2015 at 12:39 pm

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

    Reply
  20. Subha

    April 12, 2016 at 1:57 pm

    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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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! More About Me…

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