KAI MURUKKU

Yayyyyyy I made it!!! Yes....its been long time pending to make this kai murukku.  Whenever I make murukku I always keep little dough to try this kai murukku but never came well.  Failed so many times and I had no clue why did not!  This time my mother in law is here and so this is her version.  Still I need to get perfect in making swirl but am happy that I could make it finally 😎  Those who are thinking that making kai murukku is hard, trust me it is very easy to make it.  Ofcourse practice gives perfection!! Once you are in then you do not feel like to use murukku press I bet 😊

INGREDIENTS:

Raw rice             - 1 cup

Urad dhal flour  - 2 tsp

Cumin seeds      - 2 tsp

Butter                 - 2 tsp

Asafotida / Hing- 1/4 tsp

Salt                    - as needed

Oil                     - deep frying

Water                - as needed

HOW TO MAKE:

Soak rice for 3 to 4 hours and grind it to fine paste along with needed salt.  Do not add more water.  The batter should be thick and smooth.  Take a batter in the bowl add cumin seeds and asafoetida. 

For urad flour, dry roast some urad dal and make a fine powder.  Sieve and take 2 tsp and add it along with other ingredients.  Add melted butter.  Mix well and make a fine dough by adding water little by little. The dough should not be sticky.  

Heat oil in the deep kadai / pan.  Take a small amount of dough and start making a swirl / twists on the top of the plate or on the clean cloth.  Grease your hands often while making murukku, it helps easy to making the swirls.  Once the oil is heat enough drop the murukku one by one (Use dosa ladle to take the murukku from the plate / cloth or whichever is easier) in the oil.  

Always cook in the medium flame so the murukku get cooked evenly.  Flip the murukku after it start floating on the top and fry until the sound ceases and cook both sides evenly till turn golden.  

Store in airtight container after cooled down.  

TIPS:

This is first time I fried urad dal.  My mother in law said frying urad gives more flavor to the murukku.  

I used cumin seeds, you can use sesame seeds black / white or ajwain.

The dough texture should be very smooth and non sticky, if it get dry and breaks while making murukku, sprinkle some water to make it pilable.  

Rice dough / murukku dough gets dry easily, to avoid that cover the dough with wet cloth to keep it moisture.  

Cover the dough with wet cloth to keep dough moisture, rice dough get dries up easily.  

Sometimes, it bursts while frying the murukku not always.  It could be the reason if the urad dal not sieved and some impurities will be there.  Or when you make the swirl sometimes, in the middle it get stuck and could form thick dough like a ball.  That could be the reason too.  

Do not try to make seedai with left over dough, it get burst for sure.  

Fried gram dal can be used instead urad dal or both can be used and the proportion is 1 tsp urad flour and 1 tsp fried gram dal flour / pottu kadalai flour.