Rice powder – 9 cups
Urad dal – 1 cup
Butter – 2 tbsp
Hing/LG Powder – 2 – 3 tbsp
Crushed Peppercorn – 1 tbsp
Coarsely Crushed Jeera – 1 tbsp
Water to make the batter
Salt – as per taste
Oil – for deep frying
Plastic Sheet – for making the murukkus
- Fry the urad dal to a light brown colour, cool it and grind into fine powder and sieve.
- Mix the urad dal powder and the rice flour well and add the rest of the ingredients.
- Add the water in little amounts and knead the batter to a slightly thick consistency.
- Apply oil on the plastic sheet and grease your fingers as well.
- Make the murukku twisting the batter between your fingers and slowly making a flat spiral of about 3.5 to 4 inches in diameter.
- Heat oil for deep-frying.
- Fry the murukkus in small batches.
- Take out the murukkus when they turn light brown and become crisp.
- Serve or store.
Here is a quick demonstration by my mom:
- Instead of the plastic sheet, you can also use cloth, but don’t keep the raw, wet murukkus on the cloth for a long time as they would become dry soon.
- The quantity mentioned above is for the rice flour made at home. If the rice flour is bought from outside is a fine powder, then use 10 cups of the rice flour and 1 cup of the urad dal.
- Dont make too much batter at a time as it would become sour in taste. You can halve the recipe if needed and make little batches of murukkus.
This dish is prepared on the day of Gokulashtami, along with other sweets and savouries.