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 firecracker’s cracking sound, no one cannot imagine Deepavali. Deepavali is the Hindu festival of lights. South Indians call this as ‘Deepavali’, where it is ‘Diwali’ for North Indians.
During our childhood days, we plan our Deepavali celebrations one month ahead. Shopping for dresses, firecrackers, school holidays, festive mood makes that month more memorable.
But nowadays, even the children are not showing much interest in playing with crackers and everyone glued to the Television and their Deepavali special programs.
Coming back to this recipe, Mini Murukku is the perfect snack not only for festive seasons but also for regular tea-time snacks. This recipe is the exact replica of the fancy packaged snack and very easy with the sure hit result, the only thing needs to be careful is making the patterns.
Just controlling the hand movement and by applying constant power to the murukku press can yield appreciations.
How to make mini murukku
1. Blend all the ingredients completely and add water little by little. to form a thick, stiff dough.
2. Using murukku press and with single dot mold, start making small circles like 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, oil gets heated, gently slide in murukku patterns we made in 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 should not get brown color, if it is getting into the darker color, reduce the flame a little. Perfect murukku has to be crispy and has little color.
mini murukku recipe
- 2 cup rice flour
- 1/2 cup besan /chickpea flour
- 1 tsp asafoetida
- 1 tsp ghee
- 1/2 tsp salt or as required
- 3/4 cup water plus 2-4 tbsp
- 2 cups vegetable oil for frying
- 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.