My family loves snacks, especially ones that are crispy and crunchy. Like these namkeen, pappu chekkalu (thattai) or these dried fruit crackers. Growing up, my mom made sure that we always had containers of homemade snacks. I don’t remember ever buying chips or other store bought snacks. She has a big repository of traditional recipes and I hope to learn a few more from her. These urad dal flour murukku came about few years back. I had some udad flour in the pantry that needed to be used up and my mom gave me this janthikalu idea. I have been making these very often ever since. Typically murukku are made with a combination of rice flour and chickpea flour (besan). So, this is a great alternative to the regular recipe. Make these for Diwali or any festival or just as a tea time snack. Melted butter or hot oil gives the murukku the best crunchy, crisp texture. You also need oil for deep frying. Below ingredients add flavor to the dish:
red chili powdersesame seedsground cuminsalt
You also need a murukku mold to make this recipe. This is a contraption that is very similar to a cookie press. You can probably use a cookie press instead - I have not done it though.
Instructions
Make the murukku dough - In a medium size mixing bowl, combine urad flour, rice flour, sesame seeds, red chili powder, ground cumin and salt. Whisk well. Add the melted ghee and just enough water to make a pliable dough. It should not be too dry or too wet. Heat enough oil in a heavy bottom pan for deep frying on medium~medium-high heat. Lightly spray and get the murukku mold ready. When the oil is hot enough, take some dough and place in the mold. Press it directly into the hot oil while swirling around to create a round shape. Check out the video for details. Fry for 2~3 minutes until the murukku is golden brown on one side. Gently flip and fry for another 2~3 minutes on the second side. Remove with a slotted spoon onto a paper towel lined plate. Repeat with the remaining dough. Completely cool the murukku and store in an airtight container for up to 10 days.
Expert Tips
To make urad dal flour at home, dry roast urad dal (minapappu) on medium heat until aromatic and is lightly golden. This will take about 8~10 minutes. Cool completely. Grind in a spice grinder or a high power blender or food processor until very fine. This can be stored in an airtight container for up to 3 months.To test the oil, drop a small piece of the dough and if it sizzles and rises up to the surface, then you are good to go. Here are few tips to make sure that your murukku are perfectly crisp:make sure that the dough is not too dry or not too wet. oil should be on medium heat through out. Store these urad dal murukku in an airtight container for up to 10 days. But make sure that the lid fits tightly, otherwise they might turn a little chewy.
More recipes to make with Urad dal
Here are a few more recipes to try using urad dal and its flour:
SunnundaluInstant Vada using udad flourIdli using idli ravaDhuska with GhugniPaneer filled dosa
Few more festive perfect recipes to try
SaakannamDalia murukkuLime cookiesNutella BaklavaCurry flavored NutsMalai SandeshChimmiri Undalu
I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
