KAI MURRUKKU

புழுங்கரிசி முறுக்கு!!ஹய்யா! நாக்கில் ஜலம் ஊறிவரது. பாதி வெந்ந முறுக்கானால் தின்பதற்கு நன்றாக இருக்கும். 

நானும் நன்றாகவே சுற்றுவேன் முறுக்கை மட்டும் இல்லை; ஊரையும்தான்

1 cup of raw rice, soaked in water for 1 hour 
1/3 cup of split urad dal / ulutham paruppu 
1 tbsp of black sesame seeds 
1 tbsp of white sesame seeds (see notes) 
1 tsp of crushed jeera / cumin seeds (optional) 
2 tsp of softened butter 
Salt of to taste 
Oil of to deep fry (we use coconut oil)

1. Lay the soaked raw rice on a white cheesecloth or muslin until the water has completely drained. You can also use a colander, just make sure to spread it in a thin layer so that maximum water can drain out. Powder this fine and set aside. If you feel it’s moist after powdering, lay it on the cloth (or even a large plate) again so that it gets drier.

2. Dry roast the urad dal until it turns aromatic and a light golden brown. Powder this finely.

3. Sieve both the rice powder and the urad dal (separately) into a large bowl. The coarse rice bits that you get can be ground again and passed through the sieve to minimise wastage.

4. Mix both the powders with the sesame seeds, jeera (if using), butter and salt.

Once the ingredients are thoroughly combined, add water very little at a time and knead into a soft dough.Here’s the part that needs a bit of practise to get perfect. Take a lemon-sized dough in hand and gently pinch with three fingers into a long-ish shape. Twist gently and form a circular pattern of about 4-5 turns.  Heat oil until almost-smoking point and slide a thin spatula under each murukku swiftly to transfer it to the spatula without losing its shape. Gently slide into the hot oil and fry until brown. It helps greatly if the spatula is lightly greased with oil too.The rule of thumb is, stop and drain the murukku when the oil no longer sizzles around it.