Kai Murukku is a very tasty snack and is a favourite in our house. My MIL makes it really well and we all love it. She makes it a point to prepare these for every Gokulashtami. I am still learning to make the perfect murukkus.
In today’s world, where all are looking for shortcuts, the art of making this handmade murukku is getting lost. Most of us resort to the murukku press. But the texture and taste of these handmade murukkus are very different and the best. You may not get the perfect shape at the first go itself, but I am sure, with practice we all can master the art of making murukku. I have shared small video clip of how to twist the murukku and given all the possible tips and tricks. This is the first time I am uploading a video, so please bear with the quality. Please read the notes section too.
What you'll need
- Homemade Rice Flour – 2 cup
- Urad Dal Flour – ¼ cup
- Cumin Seeds – 1 tsp
- Hing/Asafoetida – generous pinch
- Butter – ½ tbsp
- Salt to taste
- Coconut Oil to deep fry
To prepare rice flour
Wash and soak the rice for 2 to 3 hours. Drain well, now grind to a fine powder in small batches and sieve it.
Put back the coarse remains and grind again, sieve again.
To prepare urad dal flour,
Dry roast the urad dal until a good aroma comes, cool and grind to a fine powder, sieve and keep ready.
- In a wide bowl, take the rice flour, urad dal flour, cumin seeds, hing and salt mix well. Also add the butter and mix well so that butter is incorporated in the flours.
- Now add water little by little and knead into a smooth, pliable dough, without any cracks. Don’t make it very loose. Keep the dough covered to avoid drying.
- Heat a Kadai with oil, for deep frying.
- Keep a cup of water and a little oil in another plate for greasing.
- Spread a clean white thin towel, place a small bottle lid on the towel, take a small lemon sized ball, elongate one side of the dough into a medium sized thread and start twisting it around the lid. Refer video for detailed view.
- Make around 8 to 10 murukkus in the same way as above. Grease you fingers with oil if the dough is sticky.
- By this time, the murukku we made first would have dried a little, gently the murukku from the cloth and slide into the oil. Fry 2 to 3 murukkus at a time on a low flame, until the bubbles have almost stopped.
- Drain on a tissue paper, cool and store in air tight container.
Check this video
- Use the maavu arisi, for making the rice flour.
- Using homemade, fresh rice flour/eera podi is very important. Else the murukkus will get cut when you try to swirl also, they will get very red when you fry.
- My MIL, always uses coconut oil to deep fry, but u can also use refined oil.
- You can sesame seeds also to the dough.
- Instead of butter, you can add hot oil also while preparing the dough.
- Always keep the dough covered, else it will dry up and preparing murukku will be difficult. In case the dough starts cutting while twisting, sprinkle some water and knead again, grease your fingers with oil.
- Rest the murukku on the towel for atleast 10 minutes before frying.