In order to make this snack, you need a mold that can be purchased from an Indian grocery shop. This is how it looks like: http://www.indianspicesgroceriessweets.com/shop/brass-murukku-maker/.
Muruku is made with rice and urad dal flour. So this is an ideal snack for people who are gluten intolerant.
Whenever I make this, it brings back fond memories of me helping my mum pressing and rolling and frying these crunchy delectable snacks for the Indian festival Diwali.
When my mum makes this back home, she makes everything from scratch. The rice and urad dal are washed and dried and then taken to the mill to be ground separately.
I use store bought rice powder and urad dal. You can buy these flours from any Indian grocery shop.
Here is the recipe for making it. Once fried, drain and let them cool completely before storing them in an airtight tin .This can be kept for at least two weeks.
Ingredients:
4 1/2 cups rice flour
1 cup urad dal flour (dry roast lightly until fragrant)
1 Tbsp white sesame seeds
1 Tbsp cumin seeds
1/2 cup thick coconut milk (freshly squeezed or you can use canned ones)
2 tsp salt or more
8 Tbsp of cold unsalted butter
oil for frying ( I use canola)
Prepare:
Heat about 8 cups of water. Bring to a boil.
Have your muruku mold ready. I used the star disc for making this muruku.
Method:
Add rice and urad flour together with the sesame and cumin seeds. Add salt and mix well. Then add the butter and mix it until butter is dispersed uniformly in the flour. Taste a little to see whether there is sufficient salt. Adjust to your taste.
Mix coconut milk with 3 cups of hot water and add it to the flour. Using a wooden ladle mix well. Once it is cool enough, use your hand and knead it well to form into a soft pliable dough. If you need more water or salt, add and knead well.
Heat a deep pan with enough oil to fry the muruku. The oil should not be very hot. The muruku need to cook slowly until it reaches the crispness level.
Roll some dough into a cylinder shape and put it into the muruku mold. On a flat plate, press the muruku mold to form spiral shaped muruku. I like to make my muruku about 3 to 4 circles.
If the dough is difficult to press or if the dough breaks while forming the circle, add a little water. In order to get a crispy texture, the dough should be slightly soft. Make about 5 to 6 and gently place them into the moderately hot oil. It will take about five to six minutes to cook and turn golden brown.
Drain and place on a kitchen towel. Let muruku cool completely before putting them in an air tight container.
Before making a bigger batch, try the muruku to see if there is enough salt. Adjust it to your liking.
Whenever I make this, it brings back fond memories of me helping my mum pressing and rolling and frying these crunchy delectable snacks for the Indian festival Diwali.
When my mum makes this back home, she makes everything from scratch. The rice and urad dal are washed and dried and then taken to the mill to be ground separately.
I use store bought rice powder and urad dal. You can buy these flours from any Indian grocery shop.
Here is the recipe for making it. Once fried, drain and let them cool completely before storing them in an airtight tin .This can be kept for at least two weeks.
4 1/2 cups rice flour
1 cup urad dal flour (dry roast lightly until fragrant)
1 Tbsp white sesame seeds
1 Tbsp cumin seeds
1/2 cup thick coconut milk (freshly squeezed or you can use canned ones)
2 tsp salt or more
8 Tbsp of cold unsalted butter
oil for frying ( I use canola)
Prepare:
Heat about 8 cups of water. Bring to a boil.
Have your muruku mold ready. I used the star disc for making this muruku.Method:
Add rice and urad flour together with the sesame and cumin seeds. Add salt and mix well. Then add the butter and mix it until butter is dispersed uniformly in the flour. Taste a little to see whether there is sufficient salt. Adjust to your taste.
Mix coconut milk with 3 cups of hot water and add it to the flour. Using a wooden ladle mix well. Once it is cool enough, use your hand and knead it well to form into a soft pliable dough. If you need more water or salt, add and knead well.
Heat a deep pan with enough oil to fry the muruku. The oil should not be very hot. The muruku need to cook slowly until it reaches the crispness level.
Roll some dough into a cylinder shape and put it into the muruku mold. On a flat plate, press the muruku mold to form spiral shaped muruku. I like to make my muruku about 3 to 4 circles.
If the dough is difficult to press or if the dough breaks while forming the circle, add a little water. In order to get a crispy texture, the dough should be slightly soft. Make about 5 to 6 and gently place them into the moderately hot oil. It will take about five to six minutes to cook and turn golden brown.
Drain and place on a kitchen towel. Let muruku cool completely before putting them in an air tight container.
Before making a bigger batch, try the muruku to see if there is enough salt. Adjust it to your liking.
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