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Diwali recipesMasala murukku recipe

Masala murukku recipe

Masala murukku recipe Masala murukku | Poondu murukku, the idea I got after the Popular Grand sweets in Chennai. I saw the packet of Grand sweets Garlic masala thattai and saw the ingredients in that. First, I thought I would make this as mini thattais, just like the Krishna sweets one. Since I have posted thattai and milagu thattai recipe, thought I would post this as murukku. It turned out very crispy and flavourful. In fact, the murukku turned out more flavorful the next day. Try this easy masala murukku recipe for this diwali.

Also check out our collection of Murukku recipes with tips and tricks to make perfect murukku.

masala murukku
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Masala murukku recipe

Garlic flavoured spicy murukku recipe, perfect tea time snack
Course Snack
Cuisine Indian, South Indian
Keyword Diwali recipes, murukku recipes, tea time snacks
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 18 murukku
Author Jeyashri suresh

Ingredients

  • 1 cup Rice flour
  • ¼ cup Besan | kadalaimaavu | gram flour
  • 2 tbsp Urad dal flour
  • 5- 6 Red chili I used 4 red chili but felt it could be a little more spicy
  • 1 tbsp Fresh coconut
  • 3-4 Garlic cloves use 8-9 cloves for nice garlic flavour
  • 5-6 Curry leaves
  • 2 tsp Butter
  • 1 tbsp Hot oil
  • Oil for deep frying
  • Salt as needed
  • 2 pinches Asafoetida
  • 1 tsp Sesame seeds

Instructions

  • Soak the red chili, curry leaves, and garlic pods in water for 15 minutes.
  • Grind this into a fine paste along with coconut, using a little water.
  • In a wide bowl add the rice flour, urad dal flour, kadalaimavu(besan), butter, ground red chili paste, hot oil, salt, and asafoetida.
  • Add water little by little and make it a soft dough.
  • I used the star achu (mullu murukku). You can use thenkuzhal achu also.
  • Fill the murukku press with dough.
  • Heat oil and once it becomes hot, keep the flame to medium.
  • Squeeze the murukku into the oil.
  • Let this cook till the oil sound subsides.
  • Take out from oil and drain excess in a kitchen towel.
  • Repeat this for the rest of the dough.
  • Store the murukku in an airtight container.
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Notes

Notes:
1. Do not make the dough in bulk, it will spoil the taste of the murukku.
2. The flavor of the Masala murukku will be more the next day.
3. The Masala murukku | poondu murukku will stay crispy and flavourful for a week.

 

 

Method:

  • Soak the red chili, curry leaves, coconut, and garlic pods in water for 15 minutes.
  • Grind this into a fine paste using a little water.
masala murukku 1
  • In a wide bowl add the rice flour, urad dal flour, kadalaimavu(besan), butter, ground red chili paste, hot oil, salt, and asafoetida.
  • Add water little by little and make it a soft dough.
masala murukku 2
  • I used the star achu (mullu murukku). You can use thenkuzhal achu also.
  • Fill the murukku press with dough.
masala murukku 3
  • Heat oil and once it becomes hot, keep the flame to medium.
  • Squeeze the murukku into the oil.
  • Let this cook till the oil sound subsides.
masala murukku 4
  • Take out from oil and drain excess in a kitchen towel.
  • Repeat this for the rest of the dough.
masala murukku 5
  • Store the murukku in an airtight container.
Masala-murukku
Notes:
  1. Do not make the dough in bulk, it will spoil the taste of the murukku.
  2. The flavor of the Masala murukku will be more the next day.
  3. The Masala murukku | poondu murukku will stay crispy and flavourful for a week.

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