Urad dal murukku/Ulundhu Murukku, crunchy snack made with softly cooked urad dal blended, and mixed with rice flour. A delicious snack to try this Diwali.
Every Diwali, whether i make sweets or not, i have to make murukku, a lot of them. Both my kiddos, love these crunchy munchy snack. Whether it is Diwali or Krishna Jayanthi, irrespective of festivals, murukku’s are regular at home. So, while checking some murukku varieties, i came across this boiled urad dal murukku at kannamma cooks.
I immediately tried the recipe and got a keeper recipe for myself. I made some small changes to the recipe, she has actually mentioned 1 part dal and 5 parts of rice flour, but i have used only 3 parts rice flour and have got nice murukkus.
May be it is the urad dal variety, i have tried this murukku with both broken urad dal and whole urad dal. The muruku’s are a super duper hit at home. I have made it twice in one week, that is around 6 cups and got around 100-120 murukkus. This one is sure a keeper recipe, do try it and let me know how you liked it.
How to make this Urad Dal Murukku
Unlike the usual murukku which is made with rice flour and some urad dal flour added to it, this murukku is made with cooked and mashed urad dal.
Urad dal/Skinned black gram is soaked and then pressure cooked until soft. It is then mashed, i used my mixie/blender to get a smooth batter. Take rice flour in a wide plate/bowl, add cumin and sesame seeds to it along with salt and hing/asafoetida.
Butter/ghee/oil can be used while making the dough, i have used butter which i blended along with the pressure cooked urad dal. To the rice flour mix, add this dal puree in batches and make a soft dough. After adding the entire puree, i needed around ¼ cup -½ cup of water extra to make a soft dough.
Let us fry the murukku
Divide the dough into 7-8 portions. Use the thenkuzhal mould/the plate with 3 holes in triange shape.
Heat oil in a heavy-bottom pan for deep -frying. While the oil is heating, let us keep the muruku ready. Spread newspaper and make a batch of murukkus on the paper, so it is easy to transfer into the hot oil. I prefer to keep the muruku ready ahead, instead of making it directly in the hot oil
To check the readyness of the oil, drop a pinch of muruku dough into the hot oil, if it sizzles up, then it is ready for frying. Transfer the muruku using a flat spatula from the paper to the hot oil.
I fried 4-5 murukus at a time, cook both the sides of the muruku, until they turn golden brown. Remove using a slotted spoon, drain on a paper towel. That’s it, within 30 minutes you have crunchy, munchy evening snack ready. Store in an air-tight container.
Urad dal murukku|Ulundhu Murukku | Diwali Snack
- Murukku Press/Murukku Achu
- 1 cup urad dal black gram,
- 3 cups rice flour
- 2 tablespoon white sesam seeds
- 1 tablespoon cumin seeds
- 2 tbsp butter/ghee
- 2 teaspoon salt or to taste
- ¼ teaspoon hing/asafoetida
- oil for deep frying
- Wash and soak urad dal for 30 minutes. Pressure cook until soft by adding water 1 inch above the dal.
- Let the pressure fall on its own. Take the dal in a mixer/blender, add butter to this and bend it smooth, do not add any water. The consistency should be of vada batter.
- In a wide bowl/plate take rice flour, sprinkle cumin seeds, sesame seeds, hing and salt. Mix well, to get a uniform flour mix, It is important to mix well to get a homogeneous flour.
- To this flour mix, add urad dal puree in 2 batches and make a soft dough. I added ½ cup water to the mixer jar and used that water too to make the dough. You might not need the full ½ cup, use little by little towards the end to make a soft dough.
- Once the dough is ready, divide it into 7-8 portions. Keep the muruku press ready with thenkuzhal achu/mould, a plate with 3 holes in triangle shape. Put a portion of the dough into the press and keep it ready. Keep the rest of the dough covered with a damp cloth when you are working with a batch.
- Heat oil for deep-frying. While the oil is heating, spread a newspaper on the kitchen counter or your worktop, press the murukku onto the paper. I make around 10-15 murukku ready on the paper.
- Drop a pinch of dough into the hot oil, when it sizzles back up to top, then the oil is ready for frying. Transfer 4-5 murukkus from the paper to the hot oil, using a flat spatula.
- When you add the murukku to the hot oil, the oil will bubble up, let that sieze, then use a slotted spoon and turn the murukku inthe hot oil. Cook on the both sides until the murukku turn golden brown in color
- Remove the murukku from the oil using a slotted spoon and drain it on a kitchen towel. When it cools down, store it in an air-tight container and enjoy your snack.
- I have used butter to make the dough, you can also use ghee/hot oil.
- I usually press the murukku on the paper first and then transfer it to oil. you can also press the murukku directly into the hot oil. But be careful while doing so, keep the flame medium, if wearing bangles, the bangles might heat up and cause you scald. So be careful.
- While transfering the murukku to the hot oil from the paper, again take care while dropping it in the oil. Drop the murukku gently, throwing or splashing it might cause the hot oil to splutter. Hot oil splashes are nasty.
- Do not turn the murukku, immediately after dropping it in the oil. Wait for the oil bubbling to seize or atleast wait for 30-40 seconds to the turn. if you turn immediately, the dough might still be raw and any disturbance might cause it to break in the oil.
- The above measurement of flour must yield you a minimum of 60 murukkus, if you use the same size as i have done.
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
Try this easy to make ulundhu thenkuzhal for Diwali this year. These crunchy murukku makes a delicious gift to your friends this festival season.