Mullu Murukku, Rice Chakli, Dal Chakli
Author:
Yummy N Tasty
Posted on,
22, Oct 2016
7 K views.
1
4/5 ( 3 votes )
Yields
- servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
55 - 60 mins
Happy Diwali
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Recipe video
Ingredients:
- Rice flour - 2 cup
- Skinless Whole Black gram, urad dal - ½ cup
- Black sesame seeds - 1 Teaspoon
- Cumin seeds - ½ Teaspoon
- Salt - ½ Teaspoon, adjust
- Hot Water - 2 cups
- Vegetable oil for deep frying
Instructions:
Initial Preparation:
- Wash and pressure cook the urad dal with enough water for three whistles or until the dal is cooked well. The water level should be just above the dal.
- Once the pressure is settled down naturally, grind the dal to a smooth paste by adding little water. Set aside.
- In a pan, dry roast the rice flour on low-medium heat until you get a nice roasted aroma. No need to change it's color. Let it cool completely.
- Then add in the ground urad dal, sesame seeds, cumin seeds and salt. Mix well.
- Then add the hot water little by little into the mixture, knead well and make a smooth non-sticky dough . You won’t require the whole amount of water to knead.
Murukku Preparation:
- Heat oil in a heavy bottomed deep pan at medium heat. Once the oil is hot, reduce heat to low--medium heat.(refer notes)
- Place the star mould in an idiyappam maker or seva press. Take small portions out of the dough and fill the idiyappam maker.
- Place a piece of parchment paper on the working surface.
- Start to make circular patterns(murukku) by pressing and rotating the seva press in circular motion. Ensure to arrange the layers closely.
- Once three or four layers are made, separate the dough from the seva press and gently stick the end to the previous layer, otherwise it will open while frying.
- Gently lift and slide the prepared murukku into the hot oil as batches.
- Fry until slightly golden on both sides over low-medium heat. Flip to both sides for even frying.
- Remove from oil using a perforated spoon and transfer to a kitchen paper towel and let it cool completely.
- Continue the process with rest of the dough. Keep the fried murukku in a clean and dry airtight container and use as needed.
Notes:
- To test the hotness of the oil, just drop a little dough into the hot oil. If it immediately comes to the top surface, oil is hot enough.
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Mullu Murukku, Rice Chakli, Dal Chakli
Author - Yummy N Tasty |
Posted on - 22, Oct 2016 |
Recipe URL, https://www.yummyntasty.com/recipes/mullu-murukku-rice-chakli-dal-chakli/ |
Cooking time - 55 - 60 minutes |
Serving - - person(s) |
Ingredients :
- Rice flour - 2 cup
- Skinless Whole Black gram, urad dal - ½ cup
- Black sesame seeds - 1 Teaspoon
- Cumin seeds - ½ Teaspoon
- Salt - ½ Teaspoon, adjust
- Hot Water - 2 cups
- Vegetable oil for deep frying
Instructions :
Initial Preparation:
- Wash and pressure cook the urad dal with enough water for three whistles or until the dal is cooked well. The water level should be just above the dal.
- Once the pressure is settled down naturally, grind the dal to a smooth paste by adding little water. Set aside.
- In a pan, dry roast the rice flour on low-medium heat until you get a nice roasted aroma. No need to change it’s color. Let it cool completely.
- Then add in the ground urad dal, sesame seeds, cumin seeds and salt. Mix well.
- Then add the hot water little by little into the mixture, knead well and make a smooth non-sticky dough . You won’t require the whole amount of water to knead.
Murukku Preparation:
- Heat oil in a heavy bottomed deep pan at medium heat. Once the oil is hot, reduce heat to low–medium heat.(refer notes)
- Place the star mould in an idiyappam maker or seva press. Take small portions out of the dough and fill the idiyappam maker.
- Place a piece of parchment paper on the working surface.
- Start to make circular patterns(murukku) by pressing and rotating the seva press in circular motion. Ensure to arrange the layers closely.
- Once three or four layers are made, separate the dough from the seva press and gently stick the end to the previous layer, otherwise it will open while frying.
- Gently lift and slide the prepared murukku into the hot oil as batches.
- Fry until slightly golden on both sides over low-medium heat. Flip to both sides for even frying.
- Remove from oil using a perforated spoon and transfer to a kitchen paper towel and let it cool completely.
- Continue the process with rest of the dough. Keep the fried murukku in a clean and dry airtight container and use as needed.
Notes:
- To test the hotness of the oil, just drop a little dough into the hot oil. If it immediately comes to the top surface, oil is hot enough.
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It looks so yummy and crispy. Surely am gonna try to make this. I love murukku very much so recently I bought it from southindianstore, it was so yumm , always enjoyed it.
Thanks Deepika, stay tuned.