EASY & CRISPY MURUKU – The Perfect Diwali Snack!

With Diwali approaching, I am sure most of us will be looking for an easy, yet crispy way to make Muruku. Because, Fried snacks and Diwali are inseparable. And without murukus, the festival is incomplete.

Well, today is your lucky day, as your long search ends here. Using Idli rice and Fried Gram dhal (Pottukadalai), this is a quick, easy and a foolproof recipe to make the crispiest Murukus. A recipe that is handed down to me by my mom.

Ingredients: (Yields – 45 to 50 medium sized Muruku)

Idli Rice – 1 Cup

Fried Gram Dhal – 1/2 Cup

Red Chilli Powder – 1 Tsp

Salt – To Taste

Jeera Powder – 1/4 Tsp

Butter – 2 – 3 Tbsp

Oil – For Frying

The method:

• Soak 1 cup of IDLI RICE for a minimum of 2-3 hours.
• Grind it to a smooth batter. The consistency should be that of idli batter. Do not add more than 1/4 cup of water while grinding.
• Set it aside.
• Take 1/2 cup of Fried Gram Dhal (Pottukadalai) in a mixie jar and grind it to a smooth powder.
• Set it aside.
• In a bowl, add the Idli Rice Batter.
• Place a sieve over that. Add the powdered fried gram dhal (Pottukadalai) over the sieve.
• To that, add
  • 1 tbsp of CHILLI POWDER
  • SALT to taste
  • 1/4 tsp of JEERA POWDER
• Sieve the dry ingredients over the Idli rice batter.
• Now, Take 2-3 tbsp of BUTTER at room temperature. You can substitute with oil as well. but if you are using oil, heat the oil before adding to the mix.
• Knead all the ingedrient for 3-5 minutes. You will get a smooth soft dough.
• Take a portion of the dough and place it in the MURUKU press (With 3-hole stencil).
• Make swirly round shapes over the back of a slotted spoon. You can also use oil paper or greased banana leaf instead of the slotted soon.
• Heat the OIL in a pan.
• To test the temperature of the Oil, drop a small piece of the dough. If it rises to the top immediately, your oil is well heated.
• Carefully drop the muruku into the oil.
• Flip and fry on either side, till the bubbles subside.
• Immediately, after the bubbles subside, remove the crispy Muruku from the Oil.
• Fry the remaining Murukus similarly. This recipe will yield around 45-50 medium sized Murukus!

The method (with photos):

• Soak 1 cup of IDLI RICE for a minimum of 2-3 hours.

• Grind it to a smooth batter. The consistency should be that of idli batter. Do not add more than 1/4 cup of water while grinding. Set it aside.

• Take 1/2 cup of Fried Gram Dhal (Pottukadalai) in a mixie jar and grind it to a smooth powder.
• Set it aside.

• In a bowl, add the Idli Rice Batter.

• Place a sieve over that. Add the powdered fried gram dhal (Pottukadalai) over the sieve.
• To that, add
  • 1 tbsp of CHILLI POWDER
  • SALT to taste
  • 1/4 tsp of JEERA POWDER

• Sieve the dry ingredients over the Idli rice batter.

• Now, Take 2-3 tbsp of BUTTER at room temperature. You can substitute with oil as well. but if you are using oil, heat the oil before adding to the mix.
• Knead all the ingredients for 3-5 minutes. You will get a smooth soft dough.

• Take a portion of the dough and place it in the MURUKU press (With 3-hole stencil).
• Make swirly round shapes over the back of a slotted spoon. You can also use oil paper or greased banana leaf instead of the slotted soon.

• Heat the OIL in a pan.
• To test the temperature of the Oil, drop a small piece of the dough. If it rises to the top immediately, your oil is well heated.
• Carefully drop the muruku into the oil.

• Flip and fry on either side, till the bubbles subside.
• Immediately, after the bubbles subside, remove the crispy Muruku from the Oil.
• Fry the remaining Murukus similarly. This recipe will yield around 45-50 medium sized Murukus!

This is the easiest variant and a foolproof recipe, among every other recipe that is available. Do give this recipe a try, this Diwali! Check out our other Diwali sweet and savory recipes too. And follow this page for more yummy recipes. Happy Cooking J