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Diwali recipesPeanut murukku recipe|Verkadalai murukku

Peanut murukku recipe|Verkadalai murukku

Peanut murukku recipe|Verkadalai murukku – Crunchy peanut murukku, easy-to-make murukku recipe with rice flour and peanut paste, recipe with video and step-by-step pictures. Those who follow Jeyashri’s kitchen for a long time, know my love for peanuts. The entire family loves the addition of peanuts. I saw this recipe in Revathy Shanmugam madam’s cookbook last year. I wanted to post during diwali but since I posted cashew pepper murukku I didn’t try this one. I already planned to post this for Janmashtami 2018. It is an easy-to-make murukku and it came out so crunchy too. There is no need to roast and powder urad dal in this recipe as we do for thenkuzhal. A must-try murukku variety for this festival season. Try this peanut murukku for Krishna jayanthi and let me know how it turned out.
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peanut murukku recipe
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Peanut murukku recipe

Crunchy peanut murukku, easy-to-make murukku recipe with rice flour and peanut paste, recipe with video and step by step pictures.
Course Diwali recipes, Snack
Cuisine Indian, South Indian
Keyword Diwali recipes, murukku recipes, tea time snacks
Prep Time 15 minutes
Cook Time 30 minutes
Soaking time 1 hour
Total Time 1 hour 45 minutes
Servings 13 murukkus
Author Jeyashri suresh

Ingredients

  • 1 cup Rice flour
  • ¼ cup Raw Peanut
  • 1 tbsp Ghee or butter
  • 2 tsp Red chili powder
  • 1 tsp White sesame seeds
  • Salt as needed
  • ¼ tsp Asafoetida
  • Oil for deep frying

Instructions

  • Soak the raw peanuts in water for an hour.
  • Drain the water and grind this into a very smooth paste.
  • You can add water while grinding.
  • In a wide bowl add the rice flour. I used home made rice flour. You can use store bought one or idiyapam flour too.
  • Ensure the flour is smooth and not coarse.
  • Add the peanut paste, red chili powder, white sesame seeds, salt, asafoetida and hot ghee.
  • Mix well nicely.
  • Sprinkle water little by little and form a non sticky smooth dough.
  • Divide this into parts.
  • I used thenkuzhal achu, the three dots one.
  • Heat the oil for deep frying.
  • Put a portion of the dough into the murukku press.
  • Press murukku into hot oil.
  • Keep the flame medium.
  • Fry on both sides till the shh sound of the oil subsides.
  • Take it out and drain the excess oil in kitchen towel.
  • Repeat this for the rest of the dough.
  • Always keep the dough covered.
  • Store in dry container.

Video

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Notes

Notes:
1. Instead of red chili powder you can grind 3-4 green chili along with peanuts and make the murukku.
2. Peanut murukku stays crunchy and stays good for 2 weeks.

Method with step-by-step pictures :

  • Soak the raw peanuts in water for an hour.
  • Drain the water and grind this into a very smooth paste.
  • You can add water while grinding.
  • In a wide bowl add the rice flour. I used homemade rice flour. You can use store-bought one or idiyapam flour too.
  • Ensure the flour is smooth and not coarse.
peanut murukku 1
  • Add the peanut paste, red chili powder, white sesame seeds, salt, asafoetida, and hot ghee.
  • Mix well nicely.
  • Sprinkle water little by little and form a non-sticky smooth dough.
peanut murukku 2
  • Divide this into parts.
  • I used thenkuzhal achu, the three dots one.
  • Heat the oil for deep frying.
  • Put a portion of the dough into the murukku press.
peanut murukku 3
  • Press murukku into hot oil.
  • Keep the flame medium.
  • Fry on both sides till the shh sound of the oil subsides.
  • Take it out and drain the excess oil with a kitchen towel.
peanut murukku 4
  • Repeat this for the rest of the dough.
  • Always keep the dough covered.
  • Store in a dry container.
Peanut murukku
Notes:
  1. Instead of red chili powder, you can grind 3-4 green chili along with peanuts and make the murukku.
  2. Peanut murukku stays crunchy and stays good for 2 weeks.

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