Saturday, February 17, 2018

Besan Flour Rice Murukku Recipe | Kadalai Maavu Rice Murukku | Murukku Recipes

One of my new year resolution this year is to keep the blog active without taking long breaks. However, I was able to follow this only for a month. My daughter has started her Kindergarten in January and my weekdays are super busy now. Planning her lunch box, snacks box and making her ready on time is a big job these days. Though I am posting our daily meals on Instagram, I couldn't concentrate on the blog. I have not clicked any new recipes recently and today I am sharing one of the recipes from my drafts. I made this besan murukku last Diwali and I missed to post it that time. I have already posted few murukku recipes and check out the collection here. Let's move to today's recipe:

Rice Flour - 1 Cup 
Besan Flour/Kadalai Maavu - 1/2 Cup
Sesame Seeds - 1 tsp 
Cumin Seeds - 1/2 tsp(optional) 
Asafoetida - a geneous pinch 
Ghee - 1 tsp 
Hot Oil - 1.5 tblsp 
Oil - to deep fry 
Salt - as required 
1. Sieve the rice flour and besan flour. In a wide mixing bowl, add the sieved flours, asafoetida, sesame seeds, required salt and ghee. Mix it evenly once and pour the hot oil. 
2. Start kneading the dough by adding water little by little. Make a smooth and soft dough. Now, get ready with the murukku press. I used the star mould for this murukku.
3. Fill the murukku press with the dough. Heat oil in a kadai and in the meantime, make the murukku's as shown below on a plate or back side of the ladle. I made it on an aluminium foil. When the oil is hot, deep fry the murukku in batches. Make sure not to overcrowd it. Fry the murukku in medium flame.
4. Flip and cook the other side as well. Cook until the murukku turns golden brown and crisp. Drain it from the oil and place it on a kitchen tissue to remove the excess oil.
Allow it to cool completely and store in an airtight container. It stays good for 10 to 15 days.
Points to remember:
  • I have used store brought Idiyappam flour for this murukku. You can use homemade roasted rice flour too.
  • Fry it on medium flame. If the oil is smoking hot, then the murukku will turn brown quickly. If the flame is low, the murukku will turn soggy. So adjust the flame now and then.
  • If you prefer spicy murukku, then add a tsp of red chilli powder.
Warm Regards,
Happy's Cook - Divya

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