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Friday, 9 November 2012

Murukku




Today’s post is the ever popular & famous savory crispies… Diwali is the festival of lights & to celebrate it, vast array of sweets are prepared. But one cannot just indulge only with sweets. Savories do bring in a refreshing element in the celebrations & I thought of preparing Murukkus, as this is my personal favorite besides some sweets.

Murukku is a South Indian snack which is a savory crunchy twists. Murukku means twisted in Tamil. The town of Manapparai in Tamil Nadu is particularly known for its murukku. It is made in many varieties as a traditional treat for festive & auspicious occasions. It is often served on special occasions within Iyer (Tamil Brahmin) families. There are several varieties of Murukku & has different names in various states in India.

Murukku is an irresistible savory & you just cannot be satisfied with a few spirals. They are delicious & great munchies which are ideal to snack on while travelling, at work or at school. Above all, they are an excellent teatime snack. They are good as cocktail snacks too. Usually murukkus are made with a combination of rice flour & urad dal flour but I used chickpea flour instead of urad dal flour. Do try this  out… they just crumble & literally melt in your mouth… you may want to make them again! J

Wishing each & every visitor a Very Happy & Prosperous Diwali…Thank you for stopping by… J

Ingredients :

200 gms. Rice Flour
100 gms. roasted Besan (Chickpea Flour)
1 tsp. Jeera (Cumin Seeds)
5 tsps. Til (Sesame Seeds)
½ tsp. Hing (Asafoetida)
20 gms. Unsalted Butter
Water as required
Vegetable Oil for deep frying

Procedure :

Tie the rice flour in a muslin cloth & steam the bundle in a steamer for 5 mins.

Transfer the steamed rice flour to a bowl & let it cool down.

Mix the rice flour with the roasted besan & all the above mentioned spices, unsalted butter & salt to taste.

Add sufficient water & knead to a firm dough.
 
Heat a wok/kadhai with sufficient oil for deep frying till hot.

Take small quantities of the prepared dough & put it into a chakli/murukku mould & press either into spirals or strands into the hot oil.

Fry the murukkus on both sides till cooked & lightly golden.

Drain completely with a slotted spoon.

Transfer to a tray lined with absorbent paper /towels.

Let cool completely.

Store in an airtight container.

Enjoy as an anytime snack or at teatime with a hot cup of tea.

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