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 recipe
Garlic flavoured spicy murukku recipe, perfect tea time snack
Servings 18 murukku
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.
Tried this recipe?Mention @jeyashris kitchen or tag #jeyashriskitchen!
Like our videos ?Subscribe to Jeyashris kitchen!
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.
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.
- 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.
Notes:
- Do not make the dough in bulk, it will spoil the taste of the murukku.
- The flavor of the Masala murukku will be more the next day.
- The Masala murukku | poondu murukku will stay crispy and flavourful for a week.
