Indian Cooking Challenge-September Challenge--Jantikalu or Muruku

Muruku is one of the Traditional Snack.I never knew that making muruku is very easy.I couldn't belive myself that I made them on my own.You all may be knowing that I'm in India on vaccation and I hardly enter the kitchen and prepare food but to send this entry to Indian Cooking Challenge event by Srivalli as I have missed to participate in last two months challenges due to some personal reasons and I promised her to do it this month.My parents were really shocked seeing these Murukulu WOW! did u made them all your own...dats really great...This is my dad's expression.Thanks Srivalli for the recipe and the wonderful challenge every month.
Preparation Time : 20 - 30 mins
Cooking Time : 20 - 30 mins
Makes : app 250 kg of Muruku
Cuisine: Andhra & Tamil Nadu
Utensils needed:
Muruku /Chakli Press
Ingredients Needed:
Raw Rice - 4 cups
Urad Dal - 1 cup
Water - app 1/2 cup or more
For Seasoning:
Cumin seeds - 1 tsp
Sesame seeds- 1 tsp
Asafetida/ Hing - 1/2 tsp
Salt to taste
Butter - 75 gms
Method to prepare:
1.Wash and drain the rice. Shade dry the Rice for 1/2 hr.
2.Dry roast the Urad dal to light brown. Allow it to cool.If you are using more quantity, you can get it ground in rice mil, else use your mixie to grind both Rice and Urad dal.
3.First grind rice into a fine flour, keep it aside. then grind the urad dal to fine powder.
4.In a wide vessel, take both the flours along with salt. Mix well. Add cumin, Sesame seeds to the flour, mix well.Whether you use Asafetida powder or the solid ones, you got to mix it in water, make sure it is dissolved before adding to the flour. If its not dissolved properly, when deep frying the muruku, there are chances for the hing to burst our due to air bubbles.Mix in the hing to the flour and finally add the butter. Gather everything well and you will get more of a crumbling mixture.
5.Now slowly add water and knead a dough which is little more softer than the puri dough.
6.Heat a kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.
Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls.
7.Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper and gently slide it down the hot oil. But since the quantity mentioned here is less, you can press it directly over the kadai.Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. You will know by seeing the colour that its cooked. Remove to a kitchen paper and store it in a air tight container.
This normally stays good for weeks, provided you forget about these which hardly happens!
I used a plastic icing decoration bag and a Star Tip(#21) to make the muruku.I never used muruku acchu before and I thought using this decoration bag will make my work easy.Ofcourse I got this Idea from Mints and followed her method.Finally Muruku came out well.


Prathibha said...

Loved the idea of using icing bag for piping out...yummy

lata raja said...

Wow! the cookie press worked out so well!very nicely turned out.

vidhas said...

lovley murukku, great idea for using icing pipe. Come out well.

Sireesha said...

Looks appetizing and temtpting dear:)

SriLekha said...

yummy murkkus1
do visit my blog when u find time!

Ramya Bala said...

yummy murukku kavya....hope u had wonderful diwali with ur parents..Enjoy Buddy!!!

Jennifer said...

I love the idea of using icing bag. In fact this year I got a metal icing gadget that looks almost like a murrukku maker. What a nice idea. Using local gadgets to make Indian stuff!!

Hey, I have a question for you- when you make the murrukku on the paper/ziploc and transfer how do you keep the shape? I have this problem when making vada. I guess it comes from practice, but it's so hard!! :)