Can anyone give me the recipe for muruku?

Question

I have the hand press for squeezing out the dough but the recipe someone gave just does not taste right.

Answer 1

4 cups Raw rice
Half cup White gram
25 gms White sesame seeds
25 gms Cumin seeds
2 tablespoons Asafetida powder
100 gms Butter
Table salt - to taste
Oil - for frying

Wash and clean the rice well. Let it out to dry and once it has dried completely, powder it nicely. Fry the gram orange and powder it and keep it aside.
Mix the powdered rice, powdered gram, white sesame seeds, cumin seeds, asafetida powder, butter and salt together, without adding water. Take a little of this mixture, add water to it to get a dough like consistency. Now take this dough and twist it into circular shapes of the murukku (chakkli).
Heat oil in a wok. Test how hot it is by dropping a pinch of dough into it - if it sinks, the oil hasn't become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready.
Drop in the murukku gently into the hot oil and fry golden brown. Keep flipping the sides till the murukku is done.

Answer 2

Ingredients

4 cups Raw rice
Half cup White gram (Urud Dal)
25 gms White sesame seeds
25 gms Cumin seeds
2 tablespoons Asafetida powder
100 gms Butter
Table salt - to taste
Oil - for frying

Method

* Wash and clean the rice well. Let it out to dry and once it has dried completely, powder it nicely.
* Fry the gram orange and powder it and keep it aside.
* Mix the powdered rice, powdered gram, white sesame seeds, cumin seeds, asafetida powder, butter and salt together, without adding water. Take a little of this mixture, add water to it to get a dough like consistency. Now take this dough and twist it into circular shapes of the murukku (chakkli).
* Heat oil in a kadai. Test how hot it is by dropping a pinch of dough into it - if it sinks, the oil hasn't become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready.
* Drop in the murukku gently into the hot oil and fry golden brown. Keep flipping the sides till the murukku is done.
* Store in an air tight container.

Answer 3

3½ hours 3 hours prep
Change to: murukkus US Metric
2 cups boiled rice
4 cups water
3/4 cup Urad Dal
salt
3/4 cup butter
oil (to deep fry)

WHAT TO DO:
Soak the rice in water for 2 hours.
Fry the dal in a pan without adding oil till brownish in colour.
Make a fine powder out of it.
Grind the rice to a fine paste without adding much water.
(The rice paste should be thick).
In a bowl, add the rice paste, 3 1/2 tsps.
of Urad dal powder, salt and butter and knead well with your hand.
In a clean muslin cloth, keep the mixed rice paste and cover well so that it does not dry up.
Take a lemon sized ball and roll it into a circle by twisting the rice paste simultaneously in the cloth.
About 2-3 concentric circles can be made in a single murukku.
Make about 10-12 at a time before deep frying.
Heat the oil well in a pan.
Add about 5 murukkus at a time and deep fry.
The fried murukkus should be golden in colour.
Store in airtight containers for about a month.
The size of a murukku can go up to 7 concentric circles about 20cm in diameter.

Answer 4

Ingredients

-280gm - Channa flour
-180 gm - Rice flour
-21/2 tsps - Chilli powder
-300 gm - Shallots( blend till smooth)
-2tsp - Salt
-Water
-50gm - Butter or ghee
-Oil for frying

Preparation

1.Put all the ingredients in a bowl and mix well to form dough.
2.Fill in a cookie press with a flat disc and press out murukku into hot oil.
3.When murukku turns golden brown remove from oil.
4. Store in an air tight container.

ENJOY!!

Answer 5

Ingredients

4cups of rice flour
1 cup of roasted chana (made into a powder) or Gram flour or chickpeas flour
3 tablespoon butter
Handful of sesame seeds
6tsp of red chili powder
1 tsp of cumin seeds, and ajwain seeds
Salt for taste and water to knead

Method

Mix rice flour, roasted chana powder, cumin seeds, sesame seeds, ajwain seeds, red chili powder, sesame seeds and salt. Soften the butter and work into the mixture to form a crumbly mixture. Add water into small quantities and knead into soft dough.

Use murukku maker, place in a lump of dough and pipe out the patterns, forming circles. I placed the patterns in the plate first.

Heat oil under medium high heat. Use sufficient quantity of oil to submerge all frying murukkus without touching each other. Transfer the murukkus from the plate to the hot oil.

Fry to light golden brown color.
Remove the murukku from oil and place on a paper towel to drain the surplus oil.
Allow them to cool and store them in a container.

Answer 6

The recipe given by EmM is perfect, but I do not know what is White Gram. We in South India use only Urud Dal (white). If it is same then you may follow the Recipe given. Please do not use any other gram flours for making South Indian type of Murukku. Best of luck.

Answer 7

You can find the recipe for murukku on tamil thendral.Not only that for all other south indian sweets and savouries you will find very good information on www.freewebs.com/tamilthendral

I hope you will enjoy the informations.
thanks

Answer 8

no idea