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RICE MURUKKU / ARISI MURUKKU

Written by: Shanthi Muthuvel

Murukku is a traditional Indian savory snack prepared with rice, lentil our, cumin seeds and butter
during festivals like Diwali and Krishna Jayanthi. My mom used to prepare this murukku our at
home. I got recipe from her and prepared the our at home in her style.
Ingredients:

Yields 20 or more murukku

2 cups - Raw rice


1/2 cup - Boiled rice
1/2 cup - Whole black gram without skin / ulunthu
2 tbsp - Butter
1/2 tsp - Cumin seeds
Salt to taste
Oil for deep frying
Preparation method:

1. Soak rice for 1 hour and drain water completely. Spread them in a cotton cloth( as shown in
the picture) and let them dry for 10 to 15 mins (do not over dry). Grind them to a ne
powder in a our mill (alternatively you can use mixer grinder to do so) and sieve it, set
aside.
2. Dry roast boiled rice and whole black gram each separately until slightly golden brown.
Allow them to cool and then grind them separately in a mixer grinder to a smooth powder.
Sieve both our and set it aside.
3. Now take a mixing bowl, add sieved raw rice our, boiled rice our, whole black gram our
and mix well. Then add butter, cumin seeds and required salt, mix well and add water,
knead into a soft dough. Set aside.
4. Heat oil in frying pan, ll the murukku press with this dough with murukku mould. Grease
reverse side of the ladle with little oil and make murukku on it then drop them in oil.
5. Deep fry them over medium ame to slightly golden brown or until hiss sound stops
completely. Use paper towel to remove excess oil. After murukku is cool down store it in an
airtight container.

Notes:

You need to wait till bubbles stop to make sure Murukku is well cooked.
The dough has to be in a correct consistency, should not be sticky or too hard.
Butter is must ingredient in this recipe since it helps the murukku to stay crispy for long.
i used 4 hole iron murukku mould. If you use the mould with less number of holes you get
perfect shape of murukku.
Make sure raw rice our, boiled rice our and ulunthu our are very ne. Sieve twice or
thrice to make sure it is ne. Otherwise murukku will burst while frying.
My mom makes large quantity of this murukku our, so she used to go to our mill to grind
rice and ulunthu our. You can store this our in freezer to make instant murukku later.
You can replace raw rice our with store bought rice our
Technorati Tags: Rice murukku recipe,Arisi murukku recipe,Murukku recipes,Snacks,Festival
Recipes,Diwali Recipes.,Krishna jeyanthi recipes,Namkeen recipes,Kaaram recipes,Crispy murukku
recipe.

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10 comments:

Veena Theagarajan August 14, 2014 at 11:44 PM

looks perfect. Murukku in any form or avour is addictive

REPLY

Ramya Venkateswaran August 15, 2014 at 2:09 AM

my favorite murrkku

REPLY

Reni August 15, 2014 at 5:00 AM

Looks tempting ! love the click ! I really feel like eating murukku after seeing this :)

REPLY

Shweta Agrawal August 15, 2014 at 6:30 AM


Shweta Agrawal

Wow, it looks beautiful :) A great recipe too follow indeed


Why dont you join us in our Saturday Snapshots Food Photography Series

REPLY

Julie August 15, 2014 at 10:19 AM

love that crispy ones!

REPLY

Vijayalakshmi Dharmaraj August 15, 2014 at 11:17 AM

very perfect murukku... love to have the crispy murukku...

REPLY

Menaga sathia August 15, 2014 at 11:23 AM

looks soo perfect,sounds very interesting to add pori arisi maavu in murukku...

REPLY

Arjunan Akilandeswari August 16, 2014 at 1:24 AM

Murukku has come out so perfectly... Awesome click... Which camera and lens you use??

REPLY

Sangeetha Priya August 16, 2014 at 4:53 PM

super delicious murukku!!!

REPLY

Sowmya Sundararajan August 18, 2014 at 2:37 AM

Perfect and crisp

REPLY

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