Happy's Cook

Saturday, October 26, 2013

Mullu Murukku Recipe| Boiled Rice Murukku | Puzhungal Arisi Murukku | Parboiled Rice Murukku | Diwali Special Recipes

Yet, another traditional recipe from my mom. She makes mullu murukku often since it is one of her favourites­čśť. Until I started this blog, I never bothered to know the recipe of this addictive murukku. Last month when I was planning for Diwali recipes, I asked my mom about this recipe. She came to Chennai before Diwali during her school vacation and taught me the recipe. It was fun making murukku with her, we thoroughly enjoyed it. She was pressing the murukku and I was frying it. Since this recipe calls for grinding the rice, it is time-consuming. However, it is worth trying and we cannot stop with one after we start munching. Off to the recipe: 
Final Pictures updated on 28/09/2017. 
Ingredients:
Boiled Rice/ Idli Rice - 2 Cups(I used boiled rice)
Urad dal flour - 1/2 Cup 
Sesame Seeds - 1 tblsp 
Cumin Seeds - 1/2 tsp 
Butter/Ghee - 1 tsp 
Asafoetida - a generous pinch
Salt - as required 
Oil - to deep fry.
Method:
1. Wash and soak the boiled rice for one hour. Then drain the water and grind it to a very smooth batter by adding water little by little. Don't make it runny. (The consistency should be similar to Ulundu vada). Add required salt while grinding. Then transfer it to a mixing bowl and add the sesame seeds, cumin seeds, asafoetida and butter. 
2. Along with this add the urad dal flour and mix well to form a smooth dough. Since the rice batter is moist, it is not required to add water while mixing the urad dal flour. If required sprinkle few drops of water and knead. I used one hole star pattern for making this murukku.
3. Fill 3/4th of the press with dough and start making murukku either in a plastic sheet (like I have done) or on the backside of a ladle. Heat oil in a Kadai and when it is hot, transfer the murukku to the oil. Don't overcrowd it.
4. Once it turns golden brown, flip to cook the other side as well. Remove from oil and drain it in tissue paper.
The crispy and crunchy murukku is ready to be served. Cooldown and store it in an airtight container.
Points to remember:
  • If using store brought urad dal, dry roast it once until it is heated. Check homemade Urad dal flour in my Seedai post
  • You can also replace the Urad dal flour with Split Roasted Gram dal. Both taste equally good.
  • Mom prefers boiled rice than raw rice, So I have used like that. You can use raw rice or Idli rice as well.
  • I have used Grinder for grinding since I made a big batch. If you are planning for less quantity, then grind it in mixie. Initially, powder the soaked rice without adding water and then start sprinkling water little by little. Grind the batter smoothly. Make sure not to add more water.
Warm Regards,
Happy's Cook - Divya

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