Easy Murukku Recipes; Get Your Deepavali Tantalising With Flavours

INGREDIENTS-

• Murukku Flour- 1 packet
• Coconut Milk – 1/2 cup
• Cumin Seeds – 1 tsp
• Sesame Seeds- 1 tsp
• Oil – 1 tbsp and to deep fry
• Salt and Water– As needed

THENGAI PAAL MURUKKU RECIPE METHOD-

1. Take 3/4 cup of grated coconut and grind it with 1/2 cup of warm water. Squeeze and filter it through a metal strainer and collect the coconut milk.
2. Use this coconut milk to knead dough for the murukku.
3. Toast the sesame seeds and cumin seeds on a slow flame in a pan first, prior to adding it with the murukku flour.
4. In a mixing bowl, sieve and add the murukku flour, cumin seeds, sesame seeds, 1 tbsp. oil, salt and mix well.
5. Add coconut milk little by little and mix. If needed, add more water and make a smooth dough.
6. Heat oil in kadai. Fix the murukku press with a star shaped holed plate and fill the press with dough.
7. Over a few greased ladles, squeeze the murukku.
8. Once the oil is hot, add the murukku carefully to the oil by inverting the ladle with the murukku in the hot oil.
9. Cook over medium flame. Flip and cook until the oil bubble reduces completely.
10. Drain over paper towel. Make sure the heat is not too high or low when frying the murukku.

INGREDIENTS- 

Dry Ingredients:

• Murukku Flour- 1 packet
• Red Chilli Powder – 2tsp
• Pepper powder – ½ tsp
• Asafetida – 2 pinches
• Cumin seeds- 1 tsp
• Sesame seeds – 1 tsp
• Melted Butter – 2 tbsp
• Hot oil – 2 tbsp
• Salt and Water – As needed
• Oil – For deep frying

Wet Ingredients To grind:

• Curry Leaves – According to preference
• Garlic paste- 1 tsp
• Ginger paste- 1 tsp

KAAREH MURUKKU RECIPE METHOD-

1. Sieve the murukku flour into a big bowl.
2. Toast the sesame seeds and cumin seeds on a slow flame in a pan first, prior to adding it with the murukku flour.
3. Heat oil for deep-frying in a pan.
4. In a wide bowl, add all the dry and wet ingredients, then mix it well by adding water little by little to form a soft stiff dough incorporating all the ingredients.
5. Fix the murukku press with a star shaped holed plate and add a portion of dough in the murukku press. Press it and do your murukku in a circular motion according to your desired preference. 
6. Grease the shaped holed plate first with oil before adding in the flour. This will help to make nice perfectly shaped murukku.
7. When the oil is hot, in medium high heat, drop the shaped murukku. Fry the murukkus in a small quantity in the pan when frying to not lower down the temperature of the oil.
8. Wait until it turns into a crispy golden brown color on both sides and also when oil bubble reduces.
9. Drain till it cools down completely and store in an airtight container to be consumed till it lasts!

INGREADIENTS-

• Murukku Flour- 1 packet
• Oats– 1/4 cup
• Chilli Powder– 1 tsp
• Sesame Seeds– 1 tsp
• Cumin Seeds– 1/2 tsp
• Asafoetida– A pinch
• Salt and Water – As needed
• Oil- For deep frying 

OATS MURUKKU RECIPE METHOD-

1. Place oats in a dry pan and roast it. Blend it till you get a fine texture.
2. Sieve the oats flour and murruku flour into the pan and knead it well. 
3. Now heat 2 tsp of oil and pour it over the dough and mix well.
4. Now put the dough into your favourite press and make small murukku.
5. Heat oil and drop the perfectly shaped murukku in and fry till the oil bubble subsides.
6. Drain it till it cools down completely and store it in an air tight container. Bon Appetit!! 

INGREADIENTS-

• Raagi Flour – 1 cup
• Murukku Flour – 1 packet
• Melted ghee or soft butter – 2 tbsp
• Red Chili Powder – 1 tsp
• Cumin Seeds – 1 tsp
• Sesame Seeds – 1 tsp
• Asafetida – 1/4 tsp
• Salt and Water – As needed
• Cooking Oil – To deep fry

RAAGI MURUKKU RECIPE METHOD-

1. Sieve the flours together.
2. Add chilli powder, cumin seeds, salt, asafoetida and ghee. Mix well.
3. Add water gradually and knead till you get a smooth dough.
4. Cover with a wet cloth till use.
5. Take a star mold in the murukku press. Fill the dough. Make a shape in ladle.
6. Deep fry the murukku in batches. Cook both sides till bubbles cease. Store after cool down. This murukku is especially for the ones looking for a healthier snack or under the keto diet!

INGREDIENTS

• All Purpose Flour- 1 cup
• Rice Flour- 1/4 cup 
• Powdered Sugar- 1/4 cup
• Coconut Milk- 1 cup
• Salt and Water- As needed
• Oil- For deep frying

EGGLESS ACHI MURUKKU RECIPE METHOD-

1. First we need to test the mold, but this is mainly for iron / aluminum. If its nonstick then you can use it instantly.
2. Soak it in rice water, then leave it to soak in hot oil overnight before using it to get the perfect achi murukkus.
3. Extract coconut milk from freshly grated coconut.
4. Add all purpose flour, rice flour and powdered sugar.
5. Mix the flour with the coconut milk till you a get a thick batter and add salt to taste.
6. Now heat the oil till its hot, dip the mold in it till its heated at least for 15 seconds. Then immediately dip the mold in the batter so that 3/4th of mold is immersed in the batter. Make sure the batter sticks around the mold, covering 3/4 part of it.
7. Now carefully dip the mold in preheated oil. Leave for few seconds. Make sure to dip the mold in preheated oil each time before dipping it into the batter.
8. Then slightly shake the mold for the murukku to drop of from the mold. If it doesn’t come out, use a fork to pull it out. Fry it till it turns into a slightly gold yellowish colour.
9. Flip the murukku using a steel rod to make sure the murukku fries evenly.
10. Once cooked, remove it and drain till it cools down completely.
11. Remember to store the murukku in an air tight container for it to remain crunchy and tasty.

Indulge and enjoy this scrumptious recipes for a delectable and taste-full Deepavali! Happy experimenting folks!