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
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.
Notes
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.
- 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 with a kitchen towel.
- Repeat this for the rest of the dough.
- Always keep the dough covered.
- Store in a dry container.
- Instead of red chili powder, you can grind 3-4 green chili along with peanuts and make the murukku.
- Peanut murukku stays crunchy and stays good for 2 weeks.
Hi, very nice snack. Can I use roasted peanuts instead of raw ones? Because in my place I don't get the raw peanuts.
yes sure, just check for salt as many roasted peanuts has salt in it. If using roasted peanuts, no need to soak, grind into a fine paste by adding water.
Looks super crunchy. Can we use butter instead of ghee ??
Yes