Ingredients
Pressure cook
- 1/4 cup Moong dal
- 1 cup Rice flour
- Required salt
- 1/2 tablespoon white sesame seeds
- Asafoetida around 1/2 tsp
- 1 tablespoon butter
- 1/2 tablespoon Oil + to fry
- Water as required
Instructions
Pressure cook dal
- Wash and soak dal for 30 minutes
- drizzle oil and pressure cook for 3-4 whistles and do natural pressure release
- Cool the dal Completely then grind it into a fine mixture
Prepare murukku dough
- Heat oil in a heavy-bottomed pan
- Meanwhile, prepare the dough. Add rice flour, salt, sesame seeds, and asafoetida to the plate; mix well
- Add ground dal and softened butter; mix well and crumble the flour well between your hand
- Furthermore, add hot oil and mix well
- Gradually add water little by little until you form a pliable dough (smooth, crack-free, non-sticky dough)
- Cover the dough with a damp cloth or damp kitchen towel
- Furthermore, take a star-shaped press. you can use any press of your choice. fix them to the murukku maker
- Grease the murukku maker with some oil. This prevents the dough from sticking to the mold
- meanwhile, Grease the ladle with little oil and set aside
- Pinch a portion of the dough and roll it into a cylindrical shape out of dough and place the dough inside the maker
- Furthermore, place the other part on top of it
- Press murukku on greased ladles and leave it for 1 minute. I generally keep it until one batch gets fried
Fry murukku
- Make sure the oil is hot enough by dropping a small piece of dough, it should come up in a few seconds
- Carefully slide the ladle into the hot oil and remove the ladle after a few seconds
- Avoid crowding the oil. Based on the pan width fry 2 - 4 murukku at a time
- After adding the murukku, avoid flipping them immediately with the slotted ladle as they tend to break. Let the froth vanish and at one stage oil stops bubbling, flip over the murukku and fry on the other side
- Once the sizzling sound stops, and bubbles reduce carefully remove using a slotted ladle and drain excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
- After adding one batch, press and keep the other batch murukku ready on the ladle. After removing the fried murukku slide the next batch. Repeat the same process for the entire dough
Video
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Notes
Moong dal
- soaking dal is optional but it helps in cooking
- adjust the water according to your dal
- I would recommend grinding cooked dal as it helps for smooth murukku pressing
Murukku dough
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While making murukku dough always add water gradually and knead the dough. Make a nonstick, crack-free - pliable dough
- If the dough cracks, it will be hard to press the murukku. Also, murukku might turn hard
- for murukku to hold its shape I would recommend pressing the murukku on the ladle
- Preferably leave the murukku for at least 1 minute after pressing the murukku on the ladle and then fry, it holds the shape well
- Always cover the murukku dough with a damp cloth to avoid drying
- If you are making a large quantity of murukku always prepare the dough in a smaller batch
- I used the regular star press for murukku, but you can use any press of your choice
-
Always fill the murukku press with ¾th of the dough
fry murukku
- Check the oil before frying the murukku, if the oil is extremely hot murukku will drink more oil
- Always keep enough oil to fry else murukku won't fry properly
- Carefully flip the murukku to avoid hot oil getting spilled
- Avoid adding extra oil/ butter to the dough as murukku will disintegrate while frying
- You can use black sesame seeds, cumin seeds, etc of your choice
- Avoid crowding the oil for all the murukku to fry evenly fry 2 or 3 murukkus at a time
- Always drain the murukku in a paper towel and cool it down before transferring it to the airtight container
- If the murukku disintegrates in oil sprinkle little water and make a pliable dough
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