Urad dal murukku|Ulundhu Murukku | Diwali Snack
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
Calories
Equipment
- Murukku Press/Murukku Achu
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.