Arisi Murukku
Arisi Murukku is a crispy crunchy South Indian snack made with rice flour and roasted gram flour dal flour. Perfect to enjoy as an anytime snack.
Ingredients
- 3 Cups Idli Rice
- 14 Dry Red Chilli (adjust per taste)
- 1 Cup Roasted Gram
- 1 Tbsp Melted Butter (melt after measuring)
- ½ tsp Asafoetida
- 1 tsp Salt (adjust per taste)
- Water - as needed for grinding
- Oil - for frying
Instructions
- First, wash and soak the rice, along with the red chillies, in sufficient water for atleast 3 hours.
- Meanwhile, powder the roasted gram (pottu kadalai) using a dry grinder / mixie. Keep it aside.
- Once the soaking time is done, first add the red chillies to the grinder / mixie and grind for a couple of secs. Now add a portion of the rice to the mixie and grind to a smooth batter. Just add a little water sufficient for grinding. Do not add more water, the batter should be thick and not watery.
- Transfer the ground chilli and rice mixture is a large mixing bowl. Grind the remaining rice to a similar consistency and transfer to the mixing bowl.
- Add the ground gram flour and the remaining ingredients (except oil for frying) to the bowl. Mix well using your hand to get a smooth, non sticky dough.
- Heat oil in a kadai for frying. Then, take a murukku press and grease the inside with oil. Grease the back side of a ladle and keep it ready. Take a small portion of the dough and add it to the murukku press. Slowly make spiral shape onto the back side of the greased ladle, as shown in the pic.
- Gently transfer the spiral dough into the hot oil and fry in medium flame until golden and oil stops bubbling. Remove from the oil and drain the excess oil on a paper towel.
- Store in an airtight container and enjoy.
Notes | FAQ
- Make sure that the murukku batter is not too thick or watery. If too thick, the murukku will turn out hard. If too thin, the murukku will absorb too much oil.
- If the dough is very thick, sprinkle some water to make it into a smooth dough. If the dough is very thin, add some more ground gram flour to get the correct consistency.
- Remember to use melted butter and not softened butter to get the right texture for the murukku.
- Always taste the first murukku and adjust salt and spiciness accordingly.
- Fry murukku in batches to ensure that the oil temperature is maintained.
- Use a murukku press plate with single star shaped hole.
- While I do not recommend this product, you can take a look here on Amazon page, to see how a murukku press looks like.