Happy Krishna Jayanthi !

For this Krishna Jayanthi I made a small batch of butter murukku with 1 cup rice flour and 2 tbsp urid dal. For a detailed recipe for murukku , pls follow my previous post on 'Murukku'.

Here is the Murukku I made to enjoy Krishna Jayanthi !

Tulsi plant with my pot painting ! Love the rain  :) 

2019 : The Roses I planted some years back bloomed a lot this year.

Pottukadalai murukku

Pottukadalai - puffed channa dal.
Murukku in our house always means a urid dal murukku.  I make it for all the festivals as it is my hubby's favorite. When I shared that murukku with my friend Priya during Easter, she gave me this recipe for pottukadalai murukku. She suggested adding chilly powder also, but I made a plain murukku. We finished our Easter murukku very soon and hubby dear started asking me for more of his snack during the next weekend. I too wanted to make one batch exclusively for him to have with coffee.  Thanks to her I could make a snack so easily. This is  a very easy murukku recipe and we can do this as a quick evening snack while preparing coffee.

pottukadalai murukku

Ingredients:
Rice flour - 2 cups
(store bought rice flour)
Puffed channa dal (pottu kadalai) - 1/2 cup
Butter - 2 tbsp
Cumin - 1 tbsp
Hing (Asafoetida) - 1/8 tsp
Salt per taste
Water for mixing - (nearly 1 1/2 cups of water)
Oil - to deep fry (500 ml)

Method:
Grind the puffed channa dal to a fine powder using an Indian mixer. Sieve it and get the very fine powder.
Heat a wok and dry roast the rice flour till it gets loose. Don't let it red.
Put both the flours in a large mixing bowl . Add cumin, asafoetida and butter. Mix well.
Take 1 cup of water and add 3/4 tsp salt for every cup of flour (almost 2 tsp). Mix this salt water with the flour and knead to a soft chapathi dough consistency.
Now check salt and add more mixing with water,if necessary.
Fit a 3 hole plate in the murukku mold and fill it with dough.
In the mean time heat the oil in a wide pan till smoking point. Then reduce flame and press the murukku in circular shape into the hot oil.
Flip once after one side is done.
After the hissing sound and bubbles subdue, take out the murukku. Place them on paper towel and remove oil. Store them in air tight containers after they get cool.

Serving suggestion:
Serve as snack with coffee.
Makes 15 - 20  murukku.

Murukku

Murukku is an Indian snack served along with coffee or tea. It is generally prepared with rice flour and a gram flour.

Xav loves murukku with coffee like anything. So, I specially made it for him.
Here is the murukku I prepared for hubby as my Christmas gift.

I know, making murukku is not a big deal for anyone who loves to cook. But I have not ventured myself in this art for quite a long time because of my fear on hot oil:( There are so many ways to make murukku, but I planned to follow my mother's recipe , which has never disappointed me at any point of time :)

I started by 10.30 Am and completed successfully by 12 noon. So it took just 1.30 hours totally and voila my secret gift for Xav got ready 2 days before Christmas. But I could not be so hard-hearted to hide it from him till the Eve:)

Roasted Urid dhal:



Kneaded murukku dough:



Murukku before frying:



(At this stage the murukku should not have much cracks. If so add some more water and knead the dough again to check for the uninterrupted flow. This will yield smooth and crispy murukku).


Fried murukku:



Ingredients:
Rice flour - 4 cups
(If you have a flour mill in your vicinty (just like Indian flour mills), then soak 4 cups of unboiled rice (pacharisi) for 2 hours, drain the rice and prepare flour. Otherwise we can use store bought flour also. But the ratio should be always 4 : 1)
Urid dhal (Black gram) - 1 cup (without skin)
Butter - 5 tbsp (1 tbsp / rice + dhal mix)
Cumin - 1 tbsp
sesame seeds - 2 tbsp
Hing (Asafoetida) - 1/8 tsp
Salt per taste
coconut milk - 1/2 cup (optional)
Water for mixing - (nearly 3 cups of water)
Oil - to deep fry (500 ml)

Method:
Heat a wok and dry roast the urid dhal till it we get a nice flavor and starts to turn golden (not red). Keep aside and let it cool. Then dry grind it to a fine powder using an Indian mixer.

In the same wok , dry roast the rice flour for about 10 minutes . When we touch it , we should feel it like river sand. Then let it cool.

Put both the flours in a large mixing bowl . Add cumin, sesame, asafoetida and butter. Mix well.

Take 2 cups of water and add 3/4 tsp salt for every cup of flour. Mix this salt water along with coconut milk with the flour and knead to a soft chapathi dough consistency.

Now check salt and add more mixing with water,if necessary.

Fit a 3 hole plate in the murukku mold and fill it with dough.

In the mean time heat the oil in a wide pan till smoking point. Then reduce flame and press the murukku in circular shape into the hot oil.
Flip once after one side is done.

After the hissing sound and bubbles subdue, drain and remove the murukku. Place them on paper towel and store them in air tight containers after they get cool.


Murukku is ready!

Note:
Makes 15 big size murukku or 30 murukku of our palm diameter.