Wednesday, October 14, 2015

Puzhungal arisi murukku recipe | Diwali snacks

Puzhungal-arisi-murukku
Puzhungal arisi murukku – south Indian murukku made with parboiled rice and fried gram dal (pottukadalai) by grinding wet batter in grinder. When I posted pottukadalai murukku recipe last year for Diwali, one of my reader friend Bharathi Siva immediately told this recipe. I that time itself decided to try out for the next Diwali. I had a fear of trying grinding fresh batter and make murukku, thinking it might turn to a loose batter instead of dough. Somehow gathered my confidence to try this and I am so so glad that I tried this. Though I like our regular murukkus made with rice flour, I used to wonder certain store bought murukkus, it will be slightly different in texture, flavour and taste. I got the answer when I tasted this murukku. It is puzhungal arisi murukku, made by grinding wet batter.
Actually I had sweet sev post in my drafts for today’s post, but I thought I will post it later and thought since last week I posted sweet mixture last week, this week I can post a Diwali snacks recipe. And this was topping my list as well as reminded to me by Aparna. This comes out crisp and light and so very flavourful. I will be making this often instead of my potato murukku.

Full video for murukku :



Puzhungal arisi murukku recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time3 Hrs soaking    |  Cook time: 30 mins     serves: 20

Ingredients

Puzhungal arisi (Idli rice- Parboiled rice) – 2 cups

Fried gram dal ( Pottukadalai ) powdered – 1/2 cup

Red chilli – 4 - 6

Carom seeds (Ajwain/Omam) – 1 tsp

Sesame seeds – 1 tsp

Hot oil – 1 & 1/2 tbsp

Asafoetida – 1/4 tsp

Oil – to deep fry

Salt – As needed


Method

  1. Soak idli rice along with red chilli for 3 hrs minimum. Drain water and grind it in a wet grinder with very little water, just enough for the grinder to run freely. The batter should  be thick as well as smooth. It will take a bit of time, but do make sure to grind smoothly. Sprinkle water in between if its too tight.
  2. 1-grind
  3. Meanwhile, powder fried gram dal (pottukadalai) to a fine powder in a mixie.
  4. 2-powder
  5. Sieve it well and measure 1/2 cup heaped flour. Transfer the ground wet batter to a mixing bowl.
  6. 3-dough
  7. Add sesame seeds, ajwain, asafoetida and required salt, along with fried gram dal flour. Add hot oil. Heat oil side by side for deep frying.
  8. 4-mix
  9. Mix well and make a dough that is non-sticky. You can add one or two more tbsp of fried gram dal flour. But not more than that. *Refer notes. Place the murukku plate in the murukku press.
  10. 5-fill-
  11. Fill the press with the dough and squeeze in flat greased ladles into round murukkus. Do not layer it too much as it will take time to get cooked.
  12. 6-squeeze
  13. Drop the murukkus gently into hot oil and cook until the bubbles ceases. Flip and cook until golden and shhhh sound ceases.
  14. 7-fry
  15. Drain in paper towel. Repeat to finish the batter.
  16. 8-ready

Notes

    • Using the spatula given along with grinder, wipe the sides and other parts where rice will be stuck and remain without getting ground. this is to ensure evenly smooth batter.
    • If the dough is too loose even after adding flour, tie it in a clean white cotton cloth for a while, it will absorb the excess moisture and give you firmer dough.
    • Keep the batter closed all the time to avoid drying.
    • I completely forgot to add red chilliesSad, but recommend you to try adding. 
    • White dropping murukku in oil, oil should be hot. You can regulate the heat later while its getting cooked.
    • Idli rice should be ground very smooth for perfect murukku.
    • I have not tried with parboiled rice that we cook for eating. This is with idli rice.

Store in airtight container after cooling down and enjoy you snack with tea/ coffee.
puzhungal-arisi-murukku-recipe

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19 Stars(comments):

  1. Murukku looks crispy.. Perfect snscjs to munch on

    ReplyDelete
  2. Love pulangarisi murukku..I made this for last diwali same recipe (4:1 ratio) ...

    ReplyDelete
  3. Sema raks thanks for the mention as well

    ReplyDelete
  4. Murruku looks tasty and crispy.

    ReplyDelete
  5. I luv tis murruku very much...gonna to try tis....thank u raks

    ReplyDelete
  6. Add some jeeragam seed. It will give nice aroma.

    ReplyDelete
  7. Nice Murukku! Raji, you van very well try making the same with parboiled rice that we cook for eating. This is the way we always make murukku in our houses. :)

    ReplyDelete
  8. Excellent dishes very informative to the beginner Thank for support !

    ReplyDelete
  9. is it ok if we add butter instead of oil if so what would be the quantity?

    ReplyDelete
  10. Tried it the same way with exact measures but it was not crispy,Wat can be altered

    ReplyDelete
  11. tried the same way but batter become bit watery then added some fresh rice flour and made it came out crispy

    ReplyDelete
  12. Hey very nice recipe.. May I add coconut milk instead of water.. Would it collapse the entire process.. Lemme know asap. Gonna prepare for this Diwali..����

    ReplyDelete
    Replies
    1. I dont know, it could become slightly harder I guess :) May be later you try with small proportion

      Delete
  13. Raks you have told to take red chillies in the ingridients bbut you didnt use that any where in the dish preparation

    ReplyDelete
    Replies
    1. In the notes I have mentioned that. I forgot. You have to grind with rice.

      Delete
  14. Hi Raks..

    red chillis to be added in the rice batter while grinding?..

    ReplyDelete
  15. Made this today. .came out perfectly well..thanks a ton

    ReplyDelete

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