Murukku

I doubt there would be many who dislike murukku. These deep fried snack is one that you find most commonly in the South of India. Amma used to make these once in a while at home when I was a child, as we mostly bought it from bakeries. I saw the large scale “production” of it when I went to my in-laws place. And I say production because they take their murukku making very seriously!

Come Diwali season and my mother-in-law will be unstoppable. She makes the dough for three different types of murukku in huge quantities. Keeps the gas stove on the floor and starts her work. The gas stove is kept on the floor as the quantities are so huge, hence standing and making them is back breaking work. This murukku making goes into the wee hours of the night. And by the end of it she will have some five huge steel containers full of butter murukku, pottukadali murukku and ribbon pakoda. These murukku along-with the Diwali sweets, again homemade, will be distributed to all relatives, friends and neighbours.

A week back while speaking to my mother-in-law, the topic of murukku came and she said “Why don’t you make them Leji?” I said I’m not confident as I never made them. She was like that’s how you learn things, try to make some. And in her usual style she starts “Oru kailavukku pottukadalai maavu eduthukko…” and goes on and on. Finally I made them, and they came out good! They were crispy, held shape and tasted yum! I’m putting down my mother-in-law’s murukku recipe and I’ll tell you, you can’t go wrong with this one! It’s easy and you end up with a crispy, delicious, homemade Murukku!

Murukku

Lejna

This recipe is guaranteed to give you the crispy, light and tasty Murukku.

5 from 1 vote

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Prep Time 10 mins

Cook Time 40 mins

Soaking 4 hrs

Total Time 4 hrs 50 mins

Course Snack

Cuisine Indian

Servings 50 pieces

Equipment

• Murukku Maker

Ingredients

  

• 2 cup Boiled rice
• 5 tbsp Roasted gram flour
• 1 tsp Red chilli powder
• 1 tbsp Butter room temperature
• 2 tsp Sesame
• Salt as per taste
• 1 tbsp Hot oil

Instructions

 

• Soak the rice for 4 hours. Grind it into a thick smooth paste. Ensure not to add too much water.
• To the ground rice mixture add the roasted gram flour, butter, red chilli powder, sesame and salt and mix them all together.
• If the dough has more water content then it will absorb more oil, and if it's dry then the murukku will break while making them.
• Heat oil in a deep kadai. Once the oil is hot, take 1 tablespoon hot oil from the kadai and pour over the prepared dough. Carefully knead the mixture into a tight dough.
• Lower the flame of the kadai.
• Take a small portion of the dough, make it into a cylindrical shape and press into the murukku maker.
• Take a small plate and smear it with oil, now slowly make tight spiral shapes with the murukku maker. You can also make them on butter paper or a cloth.
• Once you have reached your desired size for the murukku break the dough coming off the murukku maker and gently tuck it into the last circle of the murukku.
• Now carefully flip the murukku onto your well oiled fingers and drop into the oil.
• Fry till they turn light golden in colour. The colour of the murukku will deepen once cooled.
• Drain them on a kitchen tissue to remove excess oil. Cool them completely and store in an airtight container.

Keyword Chakli, Crispy Snack, Indian Snacks, Murukku, Pottukadalai Murukku