Kai Murukku is a classic South Indian snack recipe made primarily with rice and urad dal flour and painstakingly shaped by hand.
SERVES : 15
PREP&COOK TIME : 3 hours 30 mins,
- 1 cup Raw rice
- 2 tbsp urad dal flour heaped
- 3 tbsp butter, softened,
- 2 tsp Sesame seeds
- 1/4 tsp Asafoetida
- Salt & water as needed
- Oil For deep frying
Soak the rice for at least 2 hours and drain the water,spread it in a clean cloth to absorb the excess water.
Grind it to a fine powder in a mixer.
Sieve the flour(you can add the remaining coarse rice to the next batch grinding). Dont press(rub) and sieve. Do it gently.
Fry the urad dal flour until nice aroma wafts.( You can fry the urad dal and powder,sieve it too. I used ready made store bought urad dal flour)
Mix rice flour,urad flour,sesame seeds, butter, asafoetida and salt well.
Add water and make it to a smooth pliable dough. The dough should not have any cracks. Also take care not to add more water. So be careful when you add water. Add slowly and little by little. It should be loose enough to make the murukku.
Take small ball and make twists/murukkus in a clean cotton cloth. Grease your hands every now and then with water while making murukku. Which helps easy flowing of swirls. Also, while making swirls, make sure you hold ur hand higher and let the murukku strand hand so that making twist swirls is easy. Refer the video how I made. Its bit tricky,but sure you can learn. Make all the dough to murukkus.
Heat enough oil in kadai and drop 3-4 at a time. Use dosa flipper (dosa thiruppi)for taking the murukku from the cloth.
Cook in medium flame. Flip the murukku after it floats on top and the shhhh…sound ceases. Fry until both sides are evenly cooked up to golden in colour.
Store in airt tight container after cooled down. The flavour is in its best when eaten from the next day.