This is a simple recipe to make murukku, but very tasty and crispy. One of my favorite tea time snacks. It is made with rice batter and besan flour. I often make it while making idly batter, so that I don’t have to clean the grinder twice.

Ingredients

• Boiled rice or Idly rice —————- 2 cups
• Besan/chickpea flour —————– 1 1/4 cup
• Garlic cloves ——————————– 3
• Dry chilies ———————————— 4
• Coconut milk ——————————- 1/4 cup
• Cooking oil for mixing —————- 4 tbsp
• Cooking oil for deep frying (quantity depending on pan size)

How to make

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• Soak the rice and chilies for 3 hours
• Grind the soaked rice into a fine batter using a grinder or mixer
• While grinding add the coconut milk
• The batter should be thick, so use minimum amount of water needed for grinding
• Grind the soaked dry chilies and garlic pods using a mixer/blender with little bit of water
• Grind it into a fine paste
• Add the paste into the rice batter
• Add the besan flour and salt
• Mix them well to make a smooth dough (you may need more basen flour depending on how much watery is the rice batter)
• In a small pan heat 4 table spoons of oil to make it very hot
• Pour the hot oil into the murukku dough and knead it well
• Now take the murukku press and attach the three hole disc in it.
• Fill it with the dough
• Place a iron kadai in medium heat and add enough oil to fry
• Directly press the murukkru into the oil
• Fry it until the bubble stops
• When it is half cooked, turn it over to make it cook evenly on both sides
• Once it is ready, take it out and keep it in a tissue towel
• After it cools down, store it in a airtight container
• It will stay fresh for many weeks