Ulundu murukku|Urad dal murukku, crispy murukku made using boiled urad dal and rice flour, recipe with full video and step-by-step pictures.
Easy Ulundu murukku | urad dal murukku recipe, crispy murukku made using boiled urad dal and rice flour, recipe with full video and step-by-step pictures. I bookmarked this ulundu murukku recipe from here, a few years back but I completely forgot about that. Some days while going through some bookmarked recipe collections, I bumped into this ulundu murukku recipe. Even if you don’t have a rice mill in your place and have access only to store-bought rice flour, you can make this boiled urad dal murukku. This is similar to the Rajma murukku which I posted last year during Diwali.
The murukku truly melted in mouth and we all enjoyed it. This urad dal murukku stays good for a week to 10 days in an airtight container. We have many murukku varieties in Jeyashri’s kitchen and to quote the popular ones, check out our, Thengai paal murukku, Masala murukku, Kara Thenkuzhal murukku, Ragi butter murukku and Besan murukku
Ulundu murukku recipe
Ingredients
- 1 and ¼ cup Rice flour
- ¼ cup Urad dal
- 2 tsp Butter
- Salt as needed
- ½ tsp Cumin seeds | jeera
- 1 tsp White sesame seeds
- Oil for deep frying
- 2 pinches Asafoetida
Instructions
- Pressure cook 1/4 cup of urad dal in 3/4 cup of water till 4-5 whistles.
- Once done, take out and drain excess water. Let's use the water for making the dough.
- Cool completely and grind this into a fine paste.
- In a bowl add the rice flour, i used idiyappam flour.
- Add the ground urad dal paste to this.
- Add salt, melted butter and asafoetida.
- Slightly crush the cumin seeds in a mortar pestle and add it to the bowl.
- Mix well
- Sprinkle water and make this into a smooth dough.
- Keep this covered.
- Heat oil for deep frying.
- I used thenkuzhal achu, you can use star achu too.
- Squeeze directly into oil or squeeze on greased ladle and gently shift to the oil.
- Fry on medium flame, cook on both sides.
- Drain excess oil in a kitchen towel.
- Repeat this for the rest of the dough.
Video
Notes
- Pressure cook 1/4 cup of urad dal in 3/4 cup of water till 4-5 whistles
- Once done, take out and drain excess water. Let’s use the water for making the dough.
- Cool completely and grind this into a fine paste.
- In a bowl add the rice flour, i used idiyappam flour.
- Add the ground urad dal paste to this.
- Add salt, melted butter and asafoetida.
- Slightly crush the cumin seeds in a mortar pestle and add it to the bowl.
- Mix well.
- Sprinkle water and make this into a smooth dough.
- Keep this covered
- Heat oil for deep frying.
- I used thenkuzhal achu, you can use star achu too.
- Squeeze directly into the oil or squeeze on the greased ladle and gently shift to the oil.
- Fry on medium flame, and cook on both sides.
- Drain excess oil in a kitchen towel.
- Repeat this for the rest of the dough.
- You can soak the urad dal for 10 minutes before cooking.
- Urad dal murukku stays crisp for 10 days in an airtight container.
