Rice Murukku Recipe - Savory Crunchy Twists Recipe

Rice murukku is a traditional south Indian snack recipe made using rice and urad dal. It taste crispy and delicious and made during most festival season. Here I am giving you this recipe with step by step procedure along with pictures.

Whenever grandmothers and in-laws get time they use to make this murukku recipe with different variations  in different shapes. We use to make throughout the year when we run out of snacks irrespective of festivals. My grandma used to make this murukku when they pay a visit to our relative house. This recipe is very close to South Indian families as its the first snack/savoury they make for almost all festival seasons. There are different types murukku. I will try to post all that soon. 

This recipe is made using parboiled rice and urad dal. Urad dal adds crunchiness to this recipe. Red chilli will be added for spicy taste. Then this is made into a coil shape using murukku pudi and deep fried in the oil. This suits very well for evening snacks along with tea. To further it will be a good cruncher for rasam too.

Ingredients for Rice Murukku Recipe: Rice – 3 cup Urad dal – 1 cup Red chilli – 8 to 9 nos Asafetida – ½ tsp Cumin seeds – 1 tsp Black Sesame seeds – 2 tsp Curry leaves few Salt to taste Oil for deep frying

Method:

• Soak the rice in water for 2 hours. Dry roast urad dal in a kadai until nice aroma comes out and it become slightly brown. Keep it aside.
  
• Soak red chilli and curry leaves in hot water for 5 minutes. (This will help to grind smoothly).
• Add this soaked red chilli, curry leaves, cumin seeds, asafetida to a grinder for few seconds and put soaked rice by draining the water (adding red chilli, cumin seeds, asafetida for few seconds before rice will help that to grind smooth).
  
• Grind to a smooth paste. 
• Powder the roasted urad dal in a mixie to a smooth powder and sieve it so that all lumps will be removed.
• Add sesame seeds, grinded rice and powdered urad dal in a vessel.
  
• Mix it properly until all the three are mixed properly to a paste by adding water to get a correct consistency (smooth non sticky consistency). And fill the dough in a lower rack of murukku pudi.
  
• I used five hold plate to make the murukku you can use whatever shape you require. Then slightly press it using the upper part and press to a coil shape at a back of the big spoon so that you can easily slide into the oil.
  
• Carefully slide into the oil.
• Take out the murukku from oil when all the bubbles from the side of the murrukku are over.
  
• After taking murukku from oil it will get further darker.
  

Note:

• Take care that you grind the rice to a smooth paste and powder the roasted urad dal to a smooth powder. Then we can able to make a perfect coil using murukku pudi. If there is lumps in either grined rice or powdered urad dal it will crackel in the oil.
• The oil should be at the correct temperature (neither too low or high temperature) otherwise murukku will observe oil and it will become oily.
• Soaking redchilli and curry leaves in hot water will help to grind it smoothly.
• You can also add cumin seeds or omam (ajwain) or seseme seeds while mixing powdered uraddal with grinded rice.
• Alter redchilli according to your preference.