Murukulu/Murukku

Hi everyone these days once in every 15 days I am making some andhra special savories like Murukulu, Ribbon Pakodi, Janthikalu as my husband like them a lot and eat without complaining in the evening with tea. Even I love to have them while watching TV healthier than chips :)...The same caption applies to this also "No one can eat just one Murukku" funny right ok jokes apart really its a very tasty traditional snack. Each one will follow one tip for making murukku crispy and soft some add butter, mashed potato and so on but I follow my mother-in-laws recipe and add urad dal paste. Try this method you will never go wrong with it.

You should use murukku/janthikalu maker and in that you have to place the plate with star shape / murukku shape

Murukulu dough

Murukulu Maker

Ingredients:

2 cups rice flour

2 tsp sesame seeds/ nuvvulu

1 tsp ajwain seeds/vamu

1 tsp cumin seeds/jeera

1 cup urad dal soaked for 2-3 hrs and grind it into thick paste

1-2 tsp red chili powder adjust to your taste

salt

1-2 tsp oil

oil to fry

Preparation:

• Mix the rice flour, salt, chili powder, ajwain seeds, cumin seeds, sesame seeds and the add the urad dal paste, you need not add water as urad dal paste is added but need some water you can add and make it into a stiff dough. check that dough shouldn't be soggy.
• In the end add some oil and make it into soft dough.
• Heat oil for deep frying in a deep bottomed pan.check the temperature of the oil by dropping a small piece of dough it should rise immediately.
• Now place it in the murukku maker and place the murukku directly in the oil or you can first place them on tissue paper. I follow the later as tissue paper will absorb excess water and will decrease the oil absorption.
• Fry murukulu in batches till they turn golden brown.
• Store it in air tight container and enjoy for many days.

Murukulu shapes on Tissue Paper

Murukulu/Murukku