August 24, 2011

Kai Muruku

We all love festivals, dont we? Its a time when its all people here and there, sharing sweets, clothes and gifts and all the more important - food. Different varieties of special food. Yeah they are hardly available during the year, coz its a big trouble making them. Im going to have a series of blogs about all the goodies prepared by my MIL for Krishna Jayanthi starting from my favorite - Kai Murukku. Its not the chakli, but the south indian version of it.
Raw Rice - 1 cup
Whole Urad Dal - 4 tbsp
Cumin Seeds - 1 tbsp
Asafoetida - 1/4 tsp
Butter - 1 tbsp
Salt to taste
Water for the dough
Oil for deep frying

Soak rice in water for 2 hours and drain the water. Spread it in a cloth to remove excess water.
Grind it to a fine powder and sieve the flour.
Dry roast urad dal till golden brown; grind into fine powder and seive it.
Mix fine rice four, urad dal flour, asafoetida, butter, cumin seeds and salt well.
Add little amounts of water and knead into a soft and smooth dough. Check if you are able to make the twists for a murukku with it.
Take a ball of the dough, dip your fingers in coconut oil and make the murukkus. It might be tough on the first instant but perseverance pays off.
Heat oil in a deep frying pan, add the murukkus one by one slowly without breaking it. Cook till both sides are evenly cooked and in golden color. Make sure your stove is in medium flame throughout.
Beware murukku's or seedai's may burst. So make sure you cleanse you cumin seeds. Pick out any particle along with cumin seeds. Though it may take some time, its very helpful. 


Mina Joshi said...

The murukkus look great. I was quite surprised that you didnot use a murukku maker for making these. The dough would need to be just perfect to do them by hand.
Mina Joshi

Vardhini said...

Murukkus look so perfect .. festivals are always fun.

Check out my 100th post giveaway

DEESHA said...

Very crunchy. Nce tea time snack