Besan Murukku – Kadalai Mavu Murukku

Am sure you all are busy preparing for Diwali. Me too. This year lets begin with a kara kara muru muru snack. Yes Besan Murukku is an easy, crunchy murukku perfect for the season. Usually murukku is made with a combo of rice flour & urad dal or gram dal flour. This is quite a different variety compared to it. It is spicy, though u can adust spice levels as per your preference. Recipe with video..

Here is the video..

Now to the recipe..

[Preparation Time-10 mins : Cooking Time- 30 mins]

Besan Murukku Ingredients:

• Rice flour – 1 cup
• Besan/Chickpea flour – 1/2 cup
• Salt – as needed
• Chilli powder – 1 tsp
• Asafoetida – a generous pinch
• Cumin seeds – 1 tsp
• Hot oil – 2 tbsp
• Oil – to fry

Method:

• Take a wide bowl. Sieve rice flour & besan flour so that there are no lumps. Add salt, chilli powder, asafoetida, cumin seeds & 2 tbsp of hot oil. Mix well with a spoon first and then with fingers. It will look crumbly.

• Add water little by little to make a soft dough. Grease the murukku press with oil and fill it with dough. I used the 3 hole achu.

• Press it in a circular motion once or twice on a ladle to form a murukku. I keep 2 to 3 ladles handy and make a batch at the same time. Drop it in hot oil and cook evenly on both sides until the sss sound and bubble ceases. Drain it in paper towels.

Thats it! Besan Murukku us ready!

Once cooled completely store in an air-tight container.

Tips:

1. U can either use store bought or home made flour. I have used store bought.
2. Do not skip to sieve the flours. This way the flour will be smooth without lumps or granules.
3. U can add sesame seeds instead of cumin seeds.
4. If the murukku breaks while making swirls, u need to add little more water to the dough for a smooth and even flow.
5. Do not make too many swirls, else the potato muruku will be thick.
6. Do not overcrowd the oil. Just make 3 to 4 murukkus in one batch.
7. Ensure oil is hot when u deep fry. Fry it in medium flame always. Else it will get burnt and spoil the taste.

– By Sundari Nathan