Today I am here with murukku recipe prepared with idli rice. Idli rice is soaked, ground and mixed with powdered roasted bengal gram, pressed into murukku and deep fried. Best crispy rice murukku recipe ever! This recipe is fool proof and tastes best, especially while making in large batches.
I had learnt this recipe from a friend of mine, when in USA. We used to prepare murukku, laddu and other sweets together for every Diwali till we were in Boston. This time for Diwali when I made this murukku, I couldn’t stop thinking about all those good times.
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Murukku Recipe (with idli rice)
Murukku prepared with idli rice and roasted bengal gram / pottukadalai. Best murukku recipe for making large batches. Category : Snacks Recipe Developed, Cooked and Clicked by : Divya Prakash Published : November 01, 2016 Prep time : 4 hours 30 mins (including soaking time); Cook time : 30 mins; Total time : 5 hours Yield : Around 40 murukkus
Idli Rice : 2 Cups
Roasted bengal gram / Pottukadalai : 1 Cup
Long Red Chillies : 4-5 nos.
Asafoetida : 1/4 Teaspoon
Salt : To taste
Sesame Seeds / Ellu : 1 Teaspoon
Ajwain Seeds / Omam : 1 Teaspoon
Butter : 2 Tablespoons (room temperature)
Oil : To deep fry
Wash and soak idli rice with enough water for atleast 4 hours.
Add a handful of rice with red chillies and grind. Then add the rest of the rice and grind till it is smooth. Add only water just required for ensuring the smooth grinding, too much can spoil the final texture of murukku. Transfer the batter to a bowl.
Powder roasted bengal gram. Sieve it and add it to the batter.
Then add ajwain / omam, sesame seeds, asafoetida, butter, required salt and knead into a dough. If needed, add some water if the dough is too dry. Keep the dough covered while making murukku.
Take murukku press with required nozzle. Fill it with the prepared dough, press the murukku swirl on back of the slotted spoon. Dip the slotted spoon in hot oil before pressing the murukku swirl on the back, this ensures that the murukku doesn’t stick to the spoon.
Heat oil in a heavy bottomed pan. Gently slide pressed swirl into hot oil.
Fry till the sizzling in oil stops. Remove from oil.
Repeat the process for rest of the murukku dough.
Once done, let them cool completely then store in airtight container.
You can adjust amount of red chillies as per your taste.
If you don’t have a big slotted spoon for making murrukku, you can use greased banana leaf or greased plastic sheet. You can press murukku to required shape in them and drop in oil.
Fry murukku in batches, (batch size depends of pan size and amount of oil in the pan), overcrowding will not ensure properly fried murrukus.
Maintain the temperature of the oil, if the temperature of the oil is reduced the murukku will be soggy and too high temperature, murukku will brown very fast.
how to make murukku with idli rice with step by step pictures
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