Wednesday, 23 October 2019

Ullundhu Murukku/Urad Dal Murukku – Easy Diwali Snacks/Deepawali Special Murukku


Hello Friends,

Today, Iam going to share a very interesting Murukku variety – Ullundhu Murukku with a twist, yet crunchy, tasty, tempting and melts in your mouth. I have already posted the original version of Murukkumade with Urad dal flour, but this one is made by cooking the urad dal and then adding it to the flour. Do try out this irresistible Ullundhu Murukku and post your comments here. Meanwhile do check out other interesting Diwali Snacks andDiwali Sweets here.

Here's how to make Ullundhu Murukku with step by step photos...


Other interesting Diwali Snacks that might be of your interest...

Ragi Murukku
Ingredients

1 ½ cup
Whole Urad Dal/Ullutham Paruppu
½ cup
Jeeragam/Cumin
1 tsp
White Sesame Seeds/Vellai Ellu
1 tsp
Butter
1 tsp [melted]
Salt
As needed
Water
Little to make dough
Preparation Time: 10 -12 minutes
Cooking Time: 25-30 minutes      
Author: Priya Anandakumar

Method

Wash the urad dal 2-3 times thoroughly with water.


Add the washed urad dal to the the pressure cooker, add 1 cup of water and cook for 3-4 wishtles.



Wait for the steam to completely release. Now open the pressure cooker, the urad dal would have cooked completely.


Add the cooked urad dal to the mixer and grind it to fine paste. You need not add water, if needed sprinkle some water, make paste and keep it aside.


Mean while sieve the rice flour and transfer it to a bowl. I have used home made rice flour, please check the rice flour link for the recipe. Pound the cumin powder, melt the butter and keep it ready.


Add the Rice Flour/Arisi Maavu to the wide bowl. Now add the melted ghee and mix it well, so the butter spreads evenly throughout the flour.


Add required amount of salt, cumin powder, sesame seeds and mix everything well.


Now add the urad dal paste to the rice flour mixture.


Mix everything really well, add little water to make a smooth and non sticky dough.


Grease the murukku press with little oil and use the three hole acchu. Now fill the dough in the murukku press.


Heat oil in a kadai and check the oil temperature by dropping a small piece of the dough into the oil. If it raises immediately then the oil temperature is perfect.


Press the murukkus on clean ziplocks or on a jalli karandi and keep it ready, when the oil is at right temperature , transfer it to the oil .


After about 40-50 seconds, flip the murukku and let it cook on the other side also. Cook the murukku evenly on both sides until the ‘shh’ sound stops.


Remove it from oil and drain it on paper towel.


After the murukkus cool down, transger it to an airtight container. These murukkus stay good for about 4 weeks, but the thing is they taste so good it gets over in 2-3 days.


Similarly make murukkus with rest of the dough and store them for later.

Super crispy, crunchy, delicious and tempting murukkus are aready to be enjoyed.

Suggestions:

Keep the dough covered to avoid drying of the dough.

I have used both sesame seeds and cumin powder, you can use either one of them.

If you are very conscious about adding butter, you can replace the butter with hot oil. But butter gives added taste to the murukku.

When you break open the murukku you will see a long tubular hole running throughout the murukku which indicates your murukku is perfect.

I have used acchu with many holes, you can use that as well.

Thank you all for visiting my blog, please come back again for more delicious, authentic and traditional recipes of South India.

If you find this post really interesting, it will really be nice if you can share it with your face book fans or twitter friends or pin it today. I will be very happy if you can join as google follower all it takes is just one click. All of this means a lot to me and great encouragement as well.


Have a great day and enjoy.

Until then I am signing off…






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Hello everybody,
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
Priya Anandakumar

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