Murukku is a beloved South Indian snack known for its crispy texture and savory flavor. This traditional spiral-shaped crispy snack gets its name from the Tamil word "murukku," which means "twisted," referring to its characteristic coiled shape. While traditional murukku recipes use oil or ghee, this butter version offers a uniquely rich and creamy undertone that makes it especially delicious.
The addition of butter not only enhances the flavor but also makes the murukku more tender while maintaining its signature crispiness. This recipe is perfect for festivals like Diwali, special occasions, or anytime you crave a homemade crunchy snack. The butter version is particularly popular with children and makes an excellent tea-time accompaniment.
Ingredients:
- Rice flour - 4 cups (heaped)
- Roasted ured dhal - ½ cup
- Hot oil or butter - 1 ladle
- Oil - for deep frying the murukkus
- Salt - 1 tsp. or as needed
Method:
- In a vessel, take rice flour, ured flour and salt and mix well.
- Now add 1 ladle of hot oil in this and mix well.
- Split the flour into 3 or 4 parts.
- In one part add water and mix into a thick dough.
- Take a murukku achu and put the single star plate and apply oil inside.
- Now take the dough and keep inside and press the flour into a circular shape in hot oil.
- Cook till both sides are crisp. Do not keep in oil for more time. Otherwise the murukkus will burn.
Note:
- You can also use little jeera for making murukku.
- For roasted ured dhal, dry roast the ured dhal in a pan till it becomes golden brown. Then cool it and grind to a fine powder.
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