Recipe: Perfect Murukku – a novel recipe

Murukku – a novel recipe. Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, murukku - a novel recipe. One of my favorites food recipes.

Depending on the size of the murukku, the numbers can decrease or increase. Murukku is also known as murukulu, chakralu and jantikalu in Andhra. See recipes for IDLI CHAKARI/IDLI MURUKKU, Murukku - a novel recipe too. You can have Murukku – a novel recipe using 14 ingredients and 5 steps. Here is how you cook that.

Ingredients of Murukku – a novel recipe

1. It's of Rice flour.
2. It's of besan flour.
3. It's of Asafetida.
4. You need of baking soda.
5. It's of Sukku (dried ginger powder).
6. Prepare of cumin powder.
7. It's of Chile powder.
8. Prepare of black pepper powder.
9. Prepare of butter.
10. You need of avocado, sliced.
11. You need of lime juice.
12. Prepare of Salt.
13. You need of Oil *sunflower oil preferably) for frying.
14. It's of section savoury snack.

Get to know how to make murukku and prepare this super-delicious snack at home to your taste needs. This snack has roots in tradition too. Divide the dough into parts and put it inside the murukku press. Heat oil for deep frying and bring it to medium flame.

Murukku – a novel recipe step by step

1. Make a checklist. Keep all ingredients within reach.
2. Slightly fry the flours in a kadai (vaanali in Tamil) with butter about 2 min. I use an iron vaanilai over medium heat. Add baking soda, sukku and cumin, asafetida, black pepper powder, chili powder, turmeric powder, mix them... Salt to taste. Add avocado slices with lime juice, Add water little by little to make soft dough. LET THE DOUGH Rest for 10-15 minutes..
3. Heat oil (vegetable oil -sunflower or saffola), no refined oil please) over medium high flame. Never use high flame. Just drop a pinch of dough in the oil to make sure it is hot enough, when the heat is right the dough will surface on the oil. If oil is not hot enough murukku will not be crisp. Grease the inside of achu (murukku maker). Fill up ¾ of it with the dough... Here you have a choice. You can directly press the achu over hot oil to make murukkus of desirable size..
4. Alternatively, you can grease a jalli Karandi (Tamil, it has holes for oil to drain. see the image). Make the murukku over it, and then place it in oil. Murukku will slide into the oil. You will see bubbles in oil while frying. After a couple of minutes, turn over. While frying, using the Karandi rotate murukku inside the oil for even frying. When bubbles subside, murukku is ready to lift. The whole process may take about 10 minutes. Drain excess oil from murukku on a paper towel..
5. Let murukkus cool to room temperature. Aromatic, flavorful, tasty crisp muruku is ready to eat, Wow!!! It simply melts into your mouth. You can store deep fried crispy murukkus in an air tight container at room temperature over a week or so. This recipe will give about 10-15 murukkus depending on the size. Tasty crisp healthy murukkus are ready to taste and share. Enjoy.

Squeeze the murukku directly into the oil. You can squeeze it on the back of a ladle and gently transfer it to the oil. In this list, I have shared different types of murukku recipes that includes our traditional thenkuzhal murukku, mullu mururkku @ magizhampoo with coconut milk, Instant chakli / Instant murukku recipe with besan flour (Karnataka style), Some flavored murkku recipes like Butter murukku, Garlic murukku, Potato murukku, Lemon murukku, Ragi chakli , Karnataka style kodubale etc. This arisi murukku recipe needs just a few basic ingredients. Rice flour and roasted gram flour forms the base of the dough.