We make varieties of murukku for Diwali snacks. Murukku is a popular Diwali recipe. We also make murukku for Janmashtami too. I have posted many varieties of murukku in Jeyashris kitchen. I want to compile all my murukku recipes in one place along with some basic tips. Some basic tips for beginners Why is murukku hard If the murukku is hard it means, oil or butter is not added in the right quantity while making the dough. Always add the oil | and melted or softened butter in the right quantity. Why is murukku not crisp Sometimes it may be undercooked. Always put the murukku into the hot oil. Once it is in the oil, keep the flame medium and cook on both sides till the oil sound subsides. If it is taken in advance, it murukku will be chewy and not crispy. Why murukku is not retaining the shape and breaking in oil If the dough is tight, the murukku will break into the oil. Or if the flour is not soft and a bit coarse, the murukku will break in oil. Also if the dough is very dry, it will break in oil. Rice flour is the base for all the murukkus. We either add urad dal flour, gram flour, roasted gram flour, or moong flour to it and make murukku. The rice flour can be homemade or store-bought too. If using store-bought flour, ensure the texture is smooth and soft. You can use idiyappam flour too for the best results. Check out the Collection of Murukku recipes from Jeyashris kitchen. Click on the name to see the full recipe.
Δ
