My mum does kai muruku every time we visit her this time no exception. Normally she prepare snack before we land there for kids to enjoy from day one. This time I have requested her to wait for kai murukku because I want to learn of course to take pictures.. But she couldn't wait. I insisted to do one more time before I leave so that I can pack. So she did it again and I managed to capture step by step picturePin It Now!
Idly rice – 1 KG
Red Chillies – 5-7 (per your spice level)
Asafotedia – 5 g
Salt Per taste
Urad dhal powder – 200 g (Dry roast it till slight brown and powder it in mixie. I had urad dhal powder so used that)
Butter – 50 g
White Sesame seeds – 2 tablespoon
Oil for deep frying
Soak the rice for 4-6 hours. Grind the Rice with red chillies with little water as possible
Add Urad Dhal powder, sesame seeds, Salt, asofetida and room temperature butter. Mix well and make a dough. Good enough to make the shape. Take small ball and make twists/murukkus on a cloth.When you do the murukku shape if the dough is not smooth then mix little more butter. Watch the viedo on how to make the muruku
Make sure you make enough murukku before start frying it as it will take some time to make
Heat the oil in the broader kada. When the oil is hot put the pre made murukku. You can add few at a time depends on the space in the oil (kada) make sure it is not touching another. Should have enough space so that it can get cooked evenly.
Cook it in medium flame. Flip the murukku after it floats to top. Fry till it is brown in color and the shhhh…sound subsides. Drain the oil an take it out put it on the tissue paper / oil dripper.
Store it in air tight container and enjoy this crispy snack