Murukku is a savoury, crunchy Indian snack. Murukku is popular all over India. It is a spiral shaped, pretzel like snack with a spiked surface. The snack originated in the Tamil Nadu state, and its name derives from the Tamil word for "twisted", which refers to its shape. It is made as a part of the Diwali snacks in Maharashtra and Gujarat along with Mathri and Poha Chiwda. The dish has many variations, resulting from the types and proportions of flours used.
Murukku is typically made from rice flour and urad dal flour. It is sometimes called "chakli"; typically made with an additional ingredient of gram flour. It can be kept in air tight container for weeks.
Preparation of Murukku
Murukku is made from rice and urad dal flour. The flours are mixed with water, salt, 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 using a mould. The spirals are then deep fried in vegetable oil.
Ingredients:
•Whole wheat flour- 2 cups
•Sesame or Cumin seeds - 3 tbsp
•Red chilli powder - 3 tsp
•Turmeric powder - ⅛ tsp
•Salt - to taste
•Oil - 3 tbsp + 1cup
•Yoghurt - ½ cup + 3 tbsp
•Asafoetida - pinch
Method:
•Add water in the pressure cooker. Take whole wheat flour in a small container, cover and put into the pressure cooker. Let it whistle 3-4 times.
•Remove it from the cooker carefully and take it out into a bowl.
•Break the steamed wheat flour to powder form.
•Add sesame or cumin seeds, turmeric powder, red chilli powder and salt. Mix well.
•Then add warm oil. Mix it with hand till incorporated well.
•Add yogurt and knead into stiff dough.
•Now use the chakli machine and give spiral shape to the dough mix.
•Heat oil on a medium flame. Fry till it becomes golden brown and crispy from both sides.
•Remove it to the paper towel to soak the excess oil.
