Kai Murukku

A Deep-fried crunchy snack that has its origin in India. Kai Murukku is made by forming the dough using rice flour, urad dal, and spices and shaped by twisting (hence murukku) and twirling and finally frying it in oil. These snacks can be served along with evening tea/coffee. Kai Murukku is usually made during marriages and festive seasons such as Janmashtami, Deepavali. 

Planning & Pre-Preparation: 15 mins

Soaking Time: 1 hour

Drying time: ½ hour

Resting time: 5 mins

Frying time: 5 mins.

Ingredients:

• Urad Dal/ Uluttam Paruppu – 1 Cup

• Raw Rice – 4 Cups

• Water for soaking.

• Rice flour – 1 Cup

• Roasted Urad Dal powder - 2 Tbsp.

• Asafoetida/Kayam/Hing – 1/2 Tsp.

• Salt - per taste

• Butter - 20 Gms.

• Sesame seeds (black)/Ellu – 1/2 Tsp.

• Water to form a dough – Less than ¼ Cup

• Oil for frying.

Directions:

• Preparing Roasted Urad dal powder

1. To a Kadai add 1 cup of Urad Dal/ Uluttam Paruppu and dry Roast on a low flame till it turns golden brown.
2. Once roasted, transfer it to a mixer grinder and grind it to a fine powder.
3. Transfer the ground powder to a sieve. Sieve well to avoid lumps.
4. Roasted Urad Dal powder is ready and keeps it aside.
5. Store it in an air-tight container for future use.

• Preparing Rice flour

1. To a bowl add 4 cups of Raw Rice and add enough water to it. Let it soak for an hour.
2. After an hour, drain off water and transfer the soaked and drained rice to a dry cloth.
3. Spread the rice well and let it dry for 1/2 hour.
4. After ½ hour, check whether the contents are dried, if not dry it for a few more mins.
5. Once dried, transfer it to the mixer grinder and grind it to a fine powder.
6. Transfer the ground rice flour to the sieve. Sieve well to avoid lumps.
7. Rice flour is ready and keeps it aside. 
8. Store it in an air-tight container for future use.

• Preparing dough and Shaping Murukku

1. To a mixing bowl add Rice flour, Roasted Urad Dal powder, Asafoetida/Kayam/Hing, Salt, Butter, and Sesame seeds (black)/Ellu.
2. Crumble the butter and mix well. Once butter gets crumbled, Start adding a little quantity of water to form a smooth dough. Smooth Murukku dough will be formed.
3. Grease hands with oil and take a small lemon-sized dough and start making murukku by twisting and twirling to form a spiral shape in a dry cloth or plastic sheet.
4. Let it remain in the cloth for 5 mins.

• Frying Murukku

1. To a Kadai, add sufficient oil for frying. To check whether the oil is ready, drop a pinch of dough into the oil, if it is fried and floats on top the oil is ready to use.
2. After 5 mins, start dropping the murukku gently by using a flat ladle into the oil. Fry on low flame. 
3. Fry the murukku in batches. DO NOT OVERCROWD the murukku. 
4. When one side turns into golden brown gently flip to the other side.
5. Fry until the other side also turns golden brown.
6. Remove and place it on a plate lined with tissue paper.
7. Kai Murukku is ready!!!!

Pictorial Directions - Step-by-step Instructions:

Step 1: To a Kadai add 1 cup of Urad Dal/ Uluttam Paruppu and dry Roast on a low flame till it turns golden brown.

Step 2: Once roasted, transfer it to a mixer grinder and grind it to a fine powder.

Step 3: Transfer the ground powder to a sieve. Sieve well to avoid lumps. Roasted Urad Dal powder is ready and keep it aside.

Step 4: To a bowl add 4 cups of Raw Rice and add enough water to it. Let it soak for an hour.

Step 5: After an hour, drain off water and transfer the soaked and drained rice to a dry cloth. Spread the rice well and let it dry for 1/2 hour.

Step 6: After ½ hour, check whether the contents are dried, if not dry it for a few more mins. Once dried, transfer it to the mixer grinder and grind it to a fine powder. Transfer the ground rice flour to the sieve. Sieve well to avoid lumps. Rice flour is ready and keep it aside.  

Step 7: To a mixing bowl add Rice flour, Roasted Urad Dal powder, Asafoetida/Kayam/Hing, Salt, Butter, and Sesame seeds (black)/Ellu. 

Step 8: Crumble the butter and mix well. Once butter gets crumbled, Start adding a little quantity of water to form a smooth dough. Smooth Murukku dough will be formed.

Step 9: Grease hands with oil and take a small lemon-sized dough and start making murukku by twisting and twirling to form a spiral shape in a dry cloth or plastic sheet. Let it remain in the cloth for 5 mins.

Step 10: After 5 mins, start dropping the murukku gently by using a flat ladle into the hot oil. Fry on low flame. Fry both sides till golden brown.

Kai Murukku is ready!!!! Serve along with evening tea/coffee.

Additional Info:

• Un-sieved Urad dal Powder/Rice flour remaining in the sieve can be ground again and sieved or can be added during grinding dosa/idli batter. 

• You can also use hot oil instead of butter while making murukku dough. Adding butter results in soft murukku.

• If you have added too much water while making murukku dough, just add ground rice flour to form the right dough consistency.

• For beginners start making murukku by placing a small cap on the cloth and twist and twirling the murukku around the cap.

• Overcrowding the murukku while frying will result in breaking the murukku while flipping.