My 227th recipe,”Ring Murukku”, a delicious Indian Diwali Snack. Murukku is one of the basic recipes that features regularly on any Diwali snack list. The spicy murukku which my mom used to prepare with idli rice and roasted gram flour is my all time favorite.
I would happily sit and polish off atleast a few of those when my mom made it for Diwali. However, people might be familiar that you need a murukku press for preparing murukku. And it is important to have the right achu with the hole to get the best output.
For this very reason, when I was preparing to move to US, I purchased an authentic murukku press from Chennai. But as luck would have it, the holes in the achu are too small for my liking. I tested the press for the first time only after moving to US and I found that the murukku was thin and hard.
I didn’t have a way to get the press exchanged as well. So, for this Diwali, I decided to make a murukku which is equally tasty but doesn’t need a murukku press. Apart from tasting good, the preparation process for this ring murukku recipe is very hands on and I absolutely love making them.
Especially shaping the dough into rings is so much fun and my favorite part. Just like any other murukku, this ring murukku is perfectly crisp, hollow at the center and perfect to add to the list of snacks made during celebrations like Diwali or Krishna Jeyanthi 🙂
- Moong Dal – 1 1/2 Tbsp
- Water – 1 Cup
- Salt – 3/4 tsp adjust per taste
- Ghee/Oil – 1 Tbsp
- Rice Flour – 1 Cup
- Cumin Seeds – 1 tsp
- Sesame Seeds – 1 tsp
- Red Chilli Powder – 3/4 tsp adjust per taste
- Asafoetida – a large pinch
- Oil – for frying
- First wash and soak the moong dal for about 1 hr. Drain the water and keep aside.
- Heat the 1 Cup water in a pan. Add the salt, ghee, soaked moong dal and give a quick mix. Once the water starts to boil, slowly add the rice flour and mix well. Immediately turn off the flame and keep stirring until a dough is formed. Keep the mixture covered for about 10 mins.
- After 10 mins, add the remaining ingredients (cumin, sesame, chilli powder,asafoetida) to the mixture. Oil your palms and knead well to make a smooth dough.
- Take some dough and make a gooseberry sized ball. Roll it out into a thick rope. Join two ends of the rope to form a loop. Press the joint nicely so that the loop doesn’t break. Refer to the pic below for shaping the rings. Repeat for the remaining dough.
- Heat oil in a kadai and once hot reduce the flame to medium. Fry the rings in batches in medium flame until nicely golden and the bubbles subside completely. Transfer to a paper napkin to drain excess oil.
- Store in an airtight container and enjoy.
Notes | FAQ
– Keep the dough covered with a wet towel during the whole process, to avoid drying out of the dough.
– Make sure to fry the rings in batches and in medium flame to ensure that they cook fully in the center as well.
– Grease your palms whenever you feel that the dough is sticking to your palms. Adapted from ISKCON Desire Tree