Curd murukku | Thayir murukku | dahi chakli | Diwali snacks | diwali murukku recipe | savory bakshanam | Murukku recipe | How to prepare Murukku | Easy murukku recipe | rice flour chakli | udad dal murukku | ulundhu murukku | instant murukku | Diwali bakhsanam | Diwali savory recipes | festival savory | karthigai recipes | gokulashtami quick, and tasty murukku recipes with step-by-step pictures and video recipe. Check out the thayir murukku recipe and if you like the video pls SUBSCRIBE to my channel.
Diwali snacks are popular savory snack recipes prepared with store-bought rice flour / Idiyappam flour / arisi maavu, urad dal/ udad dal/ ulutha maavu, curd, and butter, hot oil. Easy instant murukku recipe without any soaking.
Murukku - homemade snacks
Murukku is a popular tea-time/coffee-time South Indian snack recipe. Simple tasty crispy and crunchy snack recipes are also widely prepared during festive seasons like Diwali/ Deepavali, Ganesh Chaturthi, Krishna Jayanthi / gokulashtami / Janmashtami, karthigai, etc. This is one such no-fail murukku recipe. It is also great after-school snacks for kids and a good side when you run out of vegetables.
Should I measure urad dal or urad dal powder?
The measurement of rice flour is proportional to the roasted urad flour, not the urad dal. 4:1 rice flour to ulundhu maavu results in the best crispy tasty murukku. I have used store-bought urad dal flour but you can also make it at home.
Murukku maker
To prepare a homemade murukku recipe, we need a murukku press (commonly known as murukku achu or "Sev Sancha"). Traditionally it is made out of brass but nowadays stainless murukku achu is widely available. Outside India, murukku maker is available in Indian stores and on Amazon.com. Murukku achu comes with various attachments. I used a star shape
Should I make rice flour at home for thayir murukku?
Traditionally murukku is made after grinding rice. But to make it fast, I have used store-bought rice flour. Choose a fine rice flour for the best results. Idiyappam flour can also be used for the murukku. Instant homemade crispy murukku without compromising on taste.
Can I skip sesame seeds?
I have used sesame seeds for extra flavor. Instead, you can use black sesame seeds, carom seeds, or cumin seeds according to your preference.
Should I roast urad dal flour?
Roasting is optional. I didn't roast the flour. If you are doubtful about the store-bought flour you use, just warm the flour
Can I skip butter for curd murukku?
Little butter gives a nice texture and taste to the murukku recipe. But if you are planning to make vegan murukku skip the butter and use 1 tablespoon hot oil instead of butter. Personally, I like butter flavor hence I add in my all savory like seedai, thattai, ribbon, Pottukadalai murukku. Avoid adding more butter as it will affect the murukku texture.
What should be the consistency of murukku dough?
Tight dough makes it difficult to press through the mold, it will cause murukku to break while it is pressed through the press. Also with too much water in the dough, chakli will absorb a lot of oil while frying also murukku won't retain the shape. Make the right consistency of pliable dough
How to check if the oil is at the right temperature?
Check the oil temperature by adding a small piece of the dough. If the dough comes up gradually and steadily on top, the oil is hot enough to fry. If it comes up too quickly, then the oil is too hot. Simmer and adjust to the right temperature. If it settles down at the bottom of Kadai or comes up very slowly, the oil is not hot enough, so increase the heat.
Shelf Life for curd murukku
Murukku stays fresh and crispy for a week. Always store in a clean airtight container. I prefer to keep them in stainless dhabba. Let the murukku cool completely then close with the lid.
Can I add chili powder?
green chilli goes well with a curd taste. if you like spice add extra chilli to compensate for the sour taste. you can also add chilli powder or pepper
Why murukku turn hard?
Always make sure you cook murukku in low- medium heat. If murukku is not cooked it might turn hard. Little fat content (oil+ butter) helps for crispness so don't skip. If the dough cracks murukku might turn hard so make a nonstick dough.
Why murukku disintegrate in oil?
Always choose fine rice flour and urad dal flour for making murukku. Avoid adding too much water to the dough as murukku might disintegrate. Also excess fat content (butter/oil) will disintegrate the murukku.
Can I make chakli or thenkuzhal?
Yes, use 3 or 5 holes. Press ahead on the ladle and make murukku
How to make half white/ whitish thenkuzhal murukku?
Always use softened butter for murukku dough, ghee might turn murukku brown. If you are making a large quantity of murukku make the dough in batches. If the dough is rested for a long time murukku will turn brown. Also, keep the dough covered to prevent them from getting dry. Also avoid roasting urad dal flour till it changes color, roast till it just turns warm. Avoid reusing the oil
Ingredients:
1/2 cup Rice flour
2 tablespoon urad dal flour
1/2 tablespoon Butter
Generous asafoetida
1 tablespoon curd
1/2 tablespoon Oil
1/2 teaspoon white sesame seeds
2 tablespoon + extra water
Required Salt
To grind
green chilli
2 tablespoon curd
Fry
Oil
How to make curd murukku with step-by-step pictures
- Heat oil
- Grind curd and chilli and keep aside
- Meanwhile, prepare the dough. Add rice flour, salt, sesame seeds, and asafoetida to the plate containing urad dal flour; mix well
- Add buttermilk, softened butter, and water; mix well. rub and crumble the flour well between your hand
- Furthermore, add hot oil from the Kadai and mix well
- add curd and sprinkle water little by little until you form a pliable dough (smooth, non-sticky dough)
- Cover the dough with a damp cloth or damp kitchen towel
- Furthermore, take 1-star achu to the murukku press
- Grease the murukku maker with some oil. This prevents the dough from sticking to the mold
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Pinch a portion of the dough, roll and place the dough inside the maker
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Furthermore, place the other part of murukku press on top of it
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Make sure the oil is hot enough by dropping a small piece of dough, it should come up in a few seconds
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Carefully press murukku in hot oil. Alternatively, you can also press murukku in a greased ladle and fry murukku. Avoid crowding the oil. Based on the pan width fry murukku
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After adding the murukku, avoid flipping them immediately with the slotted ladle
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Initially, the oil turns frothy Let the froth subside, flip over the murukku, and fry on the other side. . To make butter thool murukku you can break the murukku after flipping
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Once the sizzling sound stops and the bubbles reduce carefully remove using a slotted ladle and drain the excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
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After the murukku is cool store it in an airtight container
Ingredients
- 1/2 cup Rice flour
- 2 tablespoon urad dal flour
- 1/2 tablespoon Butter
- Generous asafoetida
- 1/2 tablespoon Oil
- 1/2 teaspoon white sesame seeds
- 2 tablespoon + extra water
- Required Salt
To grind
- green chilli
- 2 tablespoon curd
Fry
- Oil
Instructions
- Heat oil
- Grind curd and chilli and keep aside
- Meanwhile, prepare the dough. Add rice flour, salt, sesame seeds, urad dal flour, and asafoetida to a wide plate; mix well
- Add softened butter and hot oil; mix well
- Furthermore, add buttermilk and water; mix well
- sprinkle water little by little until you form a pliable dough (smooth, non-sticky dough)
- Cover the dough with a damp cloth or damp kitchen towel
- Furthermore, take 1-star achu to the murukku press
- Grease the murukku maker with some oil. This prevents the dough from sticking to the mold
- Pinch a portion of the dough, roll and place the dough inside the maker
- Furthermore, place the other part of murukku press on top of it
- Make sure the oil is hot enough by dropping a small piece of dough, it should come up in a few seconds
- Carefully press murukku in hot oil. Alternatively, you can also press murukku in a greased ladle and fry murukku. Avoid crowding the oil. Based on the pan width fry murukku
- After adding the murukku, avoid flipping them immediately with the slotted ladle
- Initially, the oil turns frothy Let the froth subside, flip over the murukku, and fry on the other side. . To make butter thool murukku you can break the murukku after flipping.
- Once the sizzling sound stops and the bubbles reduce carefully remove using a slotted ladle and drain the excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
- After the murukku is cool store it in an airtight container
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