I guess so far I only know about and tried the very crispy version, Thenkuzhal Murukku also known as Mullu Murukku made using mainly rice flour with some Ural Dal (lentil) flour. There are other versions like Besan Murukku, Butter Murukku, Kai Murukku, Coconut Milk Murukku etc.
Decided to give Besan Murukku a try.
Basically mix everything together into a dough then squeeze the dough using the Murukku press and deep fry. This time, I used the single star shape disc which was much harder to squeeze. By the end of it, my palms were aching! The Besan Murukku was also harder to fry; had to fry at low heat because it browned very quickly and the insides still soft and not very crispy.
(recipe from Indian Khana)
- 1 Cup Besan/Chickpeas flour (about 140g)
- 2 tbsp Vegetable oil
- 1/2 tsp Red chilli powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Sesame seeds
- 1/2 tsp Cumin seeds
- Pinch Baking soda
- 1/2 tsp Salt
- 10 - 12 tbsp Water (or more as needed)
- Vegetable oil for deep frying
- Add all the ingredients (except water) in a large mixing bowl. Use a whisk or spatula and mix well.
- Add water 1 tbsp at a time and fold the ingredients until they come together into a dough.
- Knead for a few minutes till soft.
- Heat oil in a pot on medium low heat. When ready to fry, turn to low heat.
- Fill dough into the murukku press and squeeze dough onto back of a ladle using the star disc.
- Fry in low heat until golden brown or when bubbling around the murukku stops.
- Drain on kitchen towel. Once murukku cools down, store in airtight container.
Nevertheless a good exercise. Will see if I can find another recipe to try, or probably move on to attempt the Medhu Vadai which I'm keen to try as well.
I am submitting this to Asian Food Fest Indian Subcontinent Month,
hosted by Alvin of Chef and Sommelier