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...
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
Other Black Urad Dal Recipes/Ulundhu Recipes that might be of your interest...
Other Vadai varieties made of Urad dal that might be of your interest...
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
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great encouragement as well.
Have a great day and enjoy.
Until then I am signing off…
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Priya Anandakumar