Rice flour Murukku

Murukku (முறுக்கு):

Murukku is a savoury, crunchy Indian snack. The snack originated in the Tamil Nadu state, and its name derives from the Tamil word for "twisted" which refers to its shape. Murukku is popular all over India, and also in other countries where Tamil diaspora is present: Sri Lanka, Singapore and Malaysia.

Murukku is typically made from rice flour and urad dal flour. It is sometimes called "chakli"; (typically made with an additional ingredient, bengal gram (chickpea) flour).

The dish has many variations, resulting from the types and proportions of flours used. The Kai Murukku is made by hand using a stiffer dough. Pakoda murukku is another ribbon-shaped variety of the snack. Manapparai, a town in Tamil Nadu, is known for its unique variety of murukkus, known as Manapparai murukku.

Other varieties include:

Rice and lentil murukku (Mullu murukku)

Light crispy murukku (Thenkuzhal murukku)

Coconut milk murukku (Thengai paal murukku)

Wheat flour murukku (Godhumai murukku)

Spicy murukku (Kaara murukku)

Garlic murukku (Poondu murukku)

Ring muruku

Butter murukku (Vennai murukku)

Besan Murukku

Rice murukku (Arisi murukku)

Sweet murukku (Achu murukku or Achappam)

                                       Murukku recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time:15 mins    |  Cook time: 15 mins     |  Serves: 4

Ingredients

Rice flour - 2 cups

Roasted Urad dhall Flour - 1/2 cup

Butter - 2 tsp

Jeeragam - 1/2 tsp

Asafoetida/Hing - 1/4 tbsp

Salt- needed

Oil - to fry


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Method:

• First You need to prepare the Rice flour.
• Steps : 

1.Soak the rice for at least 2 hours and drain the water, spread it in a clean cloth or news paper to absorb the excess water.
2.Grind it to a fine powder in a mixer.
3.Sieve the flour(you can add the remaining coarse rice to the next batch grinding). Dont rub and sieve. Do it gently. 
4.Fry the urad dal flour until nice aroma comes and then grind it. Seive it gently.

• I have used both store bought flours. Now take a bowl and add the flours, salt, asafoetida, jeera and melted butter and mix all the ingredients well. Now boil 2cups water in a pan and when it boils well add it to the mixture and mix well with a laddle.Add water slowly and keep mixing. You can also skip this step and add warm water. When we add hot water the flour doubles the quantity.
  
• Mix well and roll it into a smooth dough once the dough becomes warm and bearable in your hands.
• Now take a murukku press and apply oil on all surface and then add the dough little by little.
• I usually grease a plastic sheets and press the murukku swirls. Dont worry about the shape. 
  
  

• Now heat oil in a kadai and add the murukku slowly using your hands. Grease ur hands before u do it. Fry till they turn crisp and place them in a kitchen towel.
  
• Once the oil is drained add it to an air tight container and store it. Close the lid after some time.
  

For kai murukku follow the same procedure but roll the dough into small balls(lemon sized). Pull out a string of dough from the ball and keep it as  base and keep swirling the rest of the ball dough gently with your hands. Keep a bottle cap and roll these  swirls sround it. I will post the pictures shortly.