This mini murukku recipe yields crispy, small-sized murukkus, perfect for serving as the tea time snack.
Murukku and Deepavali celebrations are inseparable. Without Muruku's crisping sound and the firecracker's cracking sound, no one cannot imagine Deepavali. Deepavali is the Hindu festival of lights.
South Indians call this 'Deepavali,' whereas it is 'Diwali' for North Indians.
During our childhood days, we planned our Deepavali celebrations one month ahead. Shopping for dresses, firecrackers, school holidays, and festive mood makes that month more memorable.
But nowadays, even the children are not interested in playing with crackers, and everyone is glued to the Television and their Deepavali special programs.
Coming back to this recipe, Mini Murukku is the perfect snack for festive seasons and regular tea-time snacks. This recipe is the replica of the fancy packaged snack and very easy with the sure hit result; the only thing that needs to be careful is making the patterns.
Controlling hand movement and applying constant power to the murukku press can yield appreciation.
How to make mini murukku
1. Blend all the ingredients completely and add water gradually to form a thick, stiff dough.
2. Using the murukku press and with a single dot mold, start making small circles like the one in this picture. Try and repeat the process if you are not successful in the first few attempts.
Making these patterns in wax/parchment/plastic paper a few at a time could make our job convenient and easy.
3. Heat oil in the Kadai for deep frying. To check the perfect temperature of the oil, drop a tiny bit of flour mixture into the hot oil. If the flour mixture starts floating, then it is the right temperature to add the murukku.
Once the oil gets heated, gently slide in the murukku patterns we made on the parchment paper one by one.
4. For the first two minutes, keep the flame high and then reduce to medium flame. Flip the murukkus occasionally till all the sizzling sound comes down and the bubbles around the murukku get minimized, like in the above picture.
Make sure murukkus do not get brown; if it gets into a darker color, reduce the flame a little. Perfect murukku has to be crispy.
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mini murukku recipe
- In a mixing bowl, add rice flour, besa, asafoetida, ghee, and salt.
- Rub the flour well, until ghee blended well with the flour.
- Add water in intervals, to make thick dough.
- Over wax paper, and using murukku press and with single dot mold, start making small circles.
- Over medium heat, place a frying pan and add vegetable oil.
- Wait till the oil temperature reaches 350F-or check by dropping a tiny bit of dough into the hot oil. If the flour mixture, starts floating, then it is the right temperature to add the murukku.
- Once, oil is in the right temperature, gently slide in murukku paper one by one, without crowding the pan.
- For first two minutes, keep the heat high and then reduce to medium heat.
- Flip the murukkus occasionally, till all the sizzling sound comes down and the bubbles around the murukku get minimized.
- Drain the murukku in the kitchen towel, to remove the excess oil.
- Serve and store the rest in air tight container.
Serve mini murukku as a tea-time snack.