Another Rice Cracker Variety Or Murukku

Murukku is typically made from rice and urad dal flour. The flours are mixed with water, salt, chilli powder, asafoetida and either sesame seeds or cumin seeds. The mix is kneaded into a dough, which is shaped into spiral or coil shapes either by hand or extruded using a mould. The spirals are then deep fried in vegetable oil.

Depending on the region, there are several variations of the thenkuzhal murukku. Manukuppu Ma is the basic flour made out of lentils such as moong dal and chana dal along with rice and stored to make various types of murukkus.

• Clean one padi rice and wash it well. Drain the water well. Grind it in the stone grinder. Remove the husk from the rice flour by sieving it. Fry urad dal and the rice husk separately until golden brown. Mix both in a vessel and grind it to flour.
• Then mix it with the above stone ground rice flour. Add crushed sesame seeds, cumin seeds to the rice flour mixture. Dissolve asafoetida in water and mix it in the flour.
• Add 1/8 padi water to 2 palam salt. Add the dissolved salt water into the rice flour mixture and knead tightly. Then spread a cloth and take a ball of the kneaded flour. Take an 8 to 9 number hole machine and lengthen the kneaded flour into a long wire and twist it like a rope and make 4 or 5 circles while twisting the flour like a rope. When you reach the inner circle leave a space of the width of your palm. There should be an empty space of your palm size inside the circle.
• Make this with the rest of the kneaded flour. This is to prevent the rice cracker from bursting while you fry it in ghee or oil. Fry the murukku one by one in ghee or oil until slightly reddish in colour.
• You can even knead the rice flour with coconut milk or water.

HCS has the copyright of all its publications.  No part of these publications may be reproduced in any form without the prior permission in writing to HCS. This does not preclude the free use, in the course of implementing standard, of necessary details mentioned above. Enquiries related to copyrights to be addressed to KAILASA.