I was thinking quite a while for a murukku recipe to try. Maida murukku and Butter muruku was on my mind. I thought of trying those, there comes raji from raks kitchen with her post, wheat flour muruku. Both the muruku flewed away and i decided to try this out and it was a huge hit. It was crispy and just melts away in your mouth.
I added some piping hot oil to the dough and i am telling you, please don’t skip that step. Because it makes the murukku melt in mouth. So make this murukku this diwali and you will be glad that you did it..And not to worry i will post maida murukku and butter murukku recipe soon..
Preparation Time : 30 mins
Cooking Time : 2 to 3 mins per batch
Makes – 8 large murukku or 12 to 15 small murukku
Recipe Source: Raks Kitchen
Ingredients:
Wheat Flour / Atta – 1 cup
Chilli Powder – 1 tblspn
Salt to taste
Asafoetida / Hing / Kaya Podi – 1/2 tsp
Cumin Seeds / Jeerakam – 1 tsp
Oil – 1.5 tblspn + for deep frying
Water – around 1/2 cup adjust
Method:
Take a colander and line it with a clean cloth. Tip the wheat flour into it, bundle it up and place it over a pot with water. Cover the colander too. Steam this for 15 mins. You can steam it in idli cooker too.
Once it is steamed, remove it from heat and open it up. It should have small lumps. but the flour should be dry not wet.
Allow it too cool a little. Now break them up and sieve it.
Now take the sifted flour in a bowl. Add in salt, chilli powder, asafoetida, cumin seeds and mix well.
Add in water and mix to form a dough, once it is about to form into a dough, heat 1.5 tblspn of oil and pour the hot oil over the flour mix.
Mix well to form into a dough. The dough should be soft.
Now take your murukku press and put your favorite achu inside it.
Put a portion of dough in it and press to form murukku. You can easily make muruku in the back side of a slotted spoon, so you can easily drop it in oil.
Heat oil for frying. Once it is hot, drop in oil and fry till the shh stops from the oil.
Drain in a paper towel and allow it to cool down, as it cools it will turn crispy.
Serve.
Pictorial:
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| Take all your ingredients |
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| Line a colander with clean cloth |
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| Add wheat flour in it |
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| Tie it |
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| Place it over a large pot with water |
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| Once it is steamed it will look like this |
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| break it up and allow it to cool down |
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| Take it in a sifter |
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| sieve it |
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| All done |
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| Take it in a bowl |
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| Add cumin seeds |
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| Add in Chilli and salt |
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| Add in asafoetida, i used the liquid stuff |
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| mix it up |
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| Add water and mix |
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| once it is almost mixed |
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| Heat some oil |
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| pour hot oil in the dough |
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| Form into a soft dough |
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| Take your murukku press |
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| I used this Achu |
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| Put some dough in it |
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| Press it |
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| Shape them |
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| This is how it looks |
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| Heat oil in a heavy bottom pan |
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| Drop murukku in hot oil |
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| Let it fry till the shh stops from the oil |
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| See the shh has reduced..Now drain the murukku |
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| Crispy murukku done |
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| Serve |
Hi Aarthi
I have been following your Blog for sometime now, It is very nice. I have a question. Whenever I make any kind of Murukku I find it little difficult to press the Murukku maker. What you think is the problem? The maker or Dough Consistency or my arm power? But the Murukku comes out fine and tasty. It is the pressing of murukku terrifying me. pls advise.
Nice explanation and picture. Thank you
@AnonymousThat is because of the murukku maker. I also once found this, and then i changed my muruku press, now it is working like a charm
Hi Aarthi,
Any Tips on How to get the right Murukku Maker… I have a Aluminium or indalium now… It looks like yours only…
@Anonymous You can see the press which i am using in my oma podi recipe. If you find one like that get it. It always works for me.
Here is the link
https://www.yummytummyaarthi.com/2013/08/oma-podi-plain-sev-sev-recipe-carom.html
Hi aarathi…a zero cook at home..but ur pictorial ways of cookin hav inspired me..i have tried 2 of ur receipes..tnks a lot..murukku was a hit..sincere tnks..
Hi Aarthi,
Can you let me know why we are steaming wheat flour… how essential is that step?
@NavyaSteaming muruku is very important. It cooks the wheat flour and make it crispy when fried. If you didn't steam it, the you wont get the cripsyness
Nice explanation with picture keep it up
Hi Arathi
Can you tell me how long we should steam the floor
@ssssteam for 15 mins
can we prepare the flour before and store it for future use.
regards
durga.
@durga kalyani am not sure..but if you wanna store it, just put it in a air tight container and store in fridge
What is asafetida , I don't have it,is there any substitute for it,is it essential
@Nazeerjust skip it
Yummy recipe Aarthi.. Surely gonna give a try..