Murukku. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Murukku (Tamil - முறுக்கு) is a savoury, crunchy snack originating from the Indian subcontinent, The name Murukku derives from the Tamil word for "twisted", which refers to its shape.
Chakli, chakuli, chakralu and jantikalu are the other Indian names to these. There are so many varieties of murukku, the one I am sharing here is a basic, very old and standard recipe that is followed by many South Indian women. Murukku is a popular South Indian crunchy and crispy snack made with rice flour and lentil flour. You can have Murukku using 9 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Murukku
- It's of Rice flour.
- Prepare of Urad dal.
- Prepare of Maida /all-purpose flour.
- You need of Black seasame seeds.
- Prepare of Chilli powder.
- It's of Asafoetida powder.
- Prepare of Oil.
- It's of Salt.
- It's of Water.
It is also known as murukulu, chakralu and jantikalu in Andhra. Murukku, also known as Chakli, Murukulu and Jantikalu, is a favorite savory snack in our home. A t raditional and classic snack that is crunchy and addictive with a cup of coffee or masala chai. Perfect to serve guests and works great as an after school Indian snack for kids.
Murukku instructions
- First wash the urad dal and get rid of the excess water using a paper towel or cloth. Heat a pan and roast the urad dal untill golden once golden remove from the pan. as it might burn from the heat of the pan. Now) roast the rice flour as well on a low flame in a mixer grinder, powder the urad dal add black seasame' seed, maida, chilli powder' asafetida and salt mix well,, then add 2tbsp oil of your choice and mix well with the' flour add around 3/4 glass of water little by little and knead.
- Into a dough, such that it does not stick to the bowl and is smooth fold in and knead untill smooth now leave the dough to rest for about 10 mins after about 10 mins prepare the sevanaazi and fill the dough into it on a butter paper or a plantain leaf,, press and rotate the sevanaazi to make round murukku, make the layer close to each other white frying gentely remove from the butter paper and drop in the oil. heat a kadai when the oil start to heat up drop in the murukku one by one gently,.
- After adding the murukku, keep the flame on medium heat when fully done, increase the flame and remove from the oil you can understand that the murukku is fully done when the bubbles on top start reducing and disappearing.
You can never stop with one or two of these gluten free delights. A traditional savory snack made mostly Indian festivals, Murukku is very popular and transcends religions. This dry snack can be made and stored in an air-tight container for a few days. Its crunchiness, flavor and unusual shape makes it a perfect accompaniment with hot tea and work out great as travel time munchies. Murukku is a deep fried crisp snack made with rice flour and gram flour.
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