Today’s Navarathri food festival recipe is my mother’s recipe for crispy and crunchy murukku. This is a delicious snack and it is usually difficult to stop eating the entire bowl, after tasting one or two pieces.
Time taken: 30 – 40 mins
- Chickpea flour – ¼ cup
- Steamed wheat flour – ¾ cup
- Coconut – 2 tbsp, freshly scraped
- Pepper – ¼ tsp
- Salt – ¼ tsp
- Turmeric powder – ¼ tsp
- Sesame seeds – 1 tsp
- Water – 1 cup
- Low fat oil, for deep-frying
- Blend 2 tbsp freshly scraped coconut with 1 cup water and extract a cup of coconut milk.
- In a saucepan, heat the coconut milk, adding the salt, pepper and turmeric powder to the pan.
- When the milk boils, remove from heat and briefly cool the milk for a few seconds.
- In a bowl, mix the chickpea flour and the steamed wheat flour.
- Stir in the boiled, spiced coconut milk into the bowl of flour mix and make the ‘murukku’ dough.
- Fold in the sesame seeds into the dough mix.
- Heat some low-fat oil in a pan.
- Scoop some of the dough into the murukku mold and squeeze out the dough through the mold over the pan with the oil. Once the noodle-like ‘murukku’ is cooked and golden brown on all sides, remove from pan and transfer to a tray lined with grease absorbing paper.
- Repeat the process until all the dough is squeezed out of the mold and fried.
- Serve immediately or store in air-tight container to prevent the ‘murukku’ from becoming mushy and to retain its crispiness.
Recipe source: Raji Thillainathan.