Cook Express – KAI MURUKKUS by Lakshmi Iyer

Vascowatch Cookexpress Lakshmi Iyer Murukku 91

Whose mouth does not water when the word Murrukku(Chakkli) is uttered!
Did you know that making Kai Murrukkus is an art? But if you have the correct dough and nimble fingers you can master the art just like Lakshmi Iyer an ex banker from our neighbourhood, a Murrukku specialist. Lakshmi demonstrated the delicious crunchy murukkus in the traditional as well as the short cut easy way. “My mother in law taught me the perfect and proper way to make kai murukkus”, says Lakshmi.

Use her recipe to make these traditional Kai Murrukkus yourself!

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KAI MURUKKU (A TRADITIONAL SOUTH INDIAN LIP SMACKING RECIPE)

Ingredients

  • 8 cups Rice flour (homemade or Branded Idiappam Flour)
  • 1 cup roasted Urad Dal flour (split black gram flour)
  • 3 tablespoon soft Butter
  • 2/3 teaspoons salt (adjust to taste)
  • 1 teaspoon crushed Cumin Seeds (Jeera)
  • 1/2  teaspoon Hing (Asafoetida) soaked in 1 Tablespoon Water
  • Water to knead the flour

The ratio for Rice flour and Urad Dal flour is 8:1. For 8 cups of Rice flour you use 1 cup of Urad Dal flour. If you want, you could multiply the amount of each ingredient by 4 or 8 or as much more as you want to make more pieces of this Kai Murukku

For Murukku, you HAVE to use “Eera Arisi Maavu” – i.e Rice flour made with Rice that has been previously soaked in water (for about 1-2 hours) & dried and then pounded and sieved. You can find the tutorial for it on www.foodomania.com. Traditionally boiled rice or idli rice is soaked and dried to prepare the rice flour. In case you are using the normal rice you may increase the quantity of urad dal flour by 1-2 teaspoons and also the quantity of butter. This is because the normal rice flour tends to be harder on the teeth.

The amount of water required depends upon the consistency and texture of the dough. A general rule is to use as much water to give a very soft dough. But always keep more water on hand as the dough tends to dry out fast as you’re making murukku and you may have to keep sprinkling more

You may cover the prepared dough with a wet cloth to prevent the dough from getting dried.

 

Instructions

  1. Add both flours, salt, crushed cumin into the mixing bowl & mix.
  2. Add butter at room temperature.
  3. Add enough hing-induced-water and some more water a little bit at a time.
  4. Mix and knead to a very soft dough (if dough is too dry, add water. YOU CANNOT FORM MURUKKU WITH DRY DOUGH).
  5. On the work surface, lay down a clean kitchen cloth.
  6. FORMING MURUKKU: Divide dough into equal sized portions (size differs based on how big a Murukku you want). Take a portion of the dough and place on your palm. Push a little bit of dough continuously with your thumb while simultaneously using your index finger to twist it. Keep doing this in a circle spiral going till the size you want. When it is as big as you like, seal off the dough by sticking it to the adjacent circle.
  7. Place each formed Murukku on the kitchen cloth to let it dry out a bit (for 5-10 minutes) as the cloth absorbs the moisture from the dough.
  8. Meanwhile, heat a heavy duty pan with enough oil to deep fry. (To test if oil is ready, drop a small piece of the dough into the oil. If it fries and floats up instantly, it is done).
  9. Carefully pick up each Murukku on your spatula. Drop it into the oil from the sides (if you directly drop, oil will splash on you).
  10. 10.   Do not overcrowd the pan but don’t waste the space either. (a good rule is to add more as long as they all have enough room to float around in the oil).
  11. 11.   Deep fry on both sides for 4-5 minutes in medium high flame or until the Murukku is golden brown and crisp.
  12. 12.   Remove on to a slotted plate / tissue.
  13. 13.   Store in an air tight box (stays well for 2-3 weeks, but best eaten fresh within 3 days).

 

Note

  1. The dough made with rice flour will not be elastic like your regular pizza dough. It will be brittle and break off. But just make sure it is very soft to touch. {Important: SOFT, not MUSHY. So take care of the amount of water}
  2. It takes a lot of practice to get the twisty spirals. If you cannot do that, just roll into thin ropes and form circles. They’ll taste just as good.

We have scheduled a variety of recipes that are sure to get you interested.(Click here to know more)

2 Comments

  1. shabana ali
    shabana ali09-13-2014

    the tender coconut souffle recipe doesnt seem complete
    please check it and tell me the remaining method ( I wanted to make it it seems so delicious 🙂 )

    shabana

    • Vasco Watch
      Vasco Watch09-13-2014

      Dear Ms.Shabana,

      The Recipe posted is complete.
      After you add the gelatin, stir well and leave to set in the fridge for 5-6 hrs.
      Your Soufflé is then ready. Its that simple! 🙂

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