Murukku

Today’s guest blogger is Krishanthy Kamalraj. An agriculture graduate and a former staff member of UNDP Sri Lanka’s Transition Recovery Programme, Krishanthy sent me a couple of recipes this week. As one of the recipes is for Pongal, I am happy to share her murukku recipe today. 

Kadalaima Murukku- Channa Dhal flour murukku

This snack has a prominent place in all Tamil celebrations. There are several types of murukku available and they differ based on ingredients. Today I have chosen Channa Dhal flour and Atta flour murukku.

Time taken: 1 hour

Serves 10 to 15 persons

Ingredients:

  • 1 cup roasted channa dhal flour
  • ½ cup steamed wheat flour
  • 1 teaspoon of cumin
  • 2-4 dried red chili
  • 1 teaspoon of Omam (Carom seeds/ Ajwain) powder
  • 2 teaspoon margarine or olive oil
  • ½ cup water
  • Salt as needed
  • Oil to fry
  • Murukku ural/ mould

Method:

  1. Soak the Omam powder in 1/8 cup of water for 30 minutes.
  2. In a mixing bowl, take 1 cup of roasted Channa Dhal flour and ½ of steamed Atta flour and add together.
  3. Take cumin and dry chili and grind it well until it becomes a fine powder. Add this to the flour mixture in the bowl and mix well.
  4. Filter the Omam water and gradually add to flour mixture.
  5. Then add salt and margarine to the flour mixture.
  6. Gradually add water to the mixture and make very soft, non sticky dough (same as the consistency level for string hopper dough)

murukku dough2

murukku in the mould

7. Insert clove shape disc into bottom of murukku ural and add small portion of dough into the murukku ural and press softly to make coil shaped murukku. Note: If the dough is not soft enough (due to not enough water), it will feel hard to press the ural. Add little bit of water and make the dough soft. This will result in very soft murukku.

squeezing the murukku

murukku dough

8. In a pan take required amount of oil and heat it over medium heat.
9. Once the oil is hot enough, transfer the pressed murukku into the oil.

frying murukku10. Once the murukku is cooked well on both side and has turned light golden brown in colour, take it out from the pan and drain the grease using paper towel.

Murukku

11. Keep them in an air tight container and serve whenever you feel like eating crispy, spicy snack.

Recipe source: Krishanthy Kamalraj.

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9 thoughts on “Murukku

  1. I love murukku, but haven’t eaten any in geez…no idea how long. Can’t find them where I live. Some Asian markets have them in packages, I think, but I’m not sure they’re fresh. And I don’t have the mold. So sad…

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