Onion murukku | Diwali snacks are popular savory snack recipes prepared with store-bought rice flour / Idiyappam flour / arisi maavu, urad dal/ udad dal/ ulutha maavu, and butter, hot oil. Easy instant murukku recipe without any soaking.
Murukku - homemade snacks
Murukku is a popular tea-time/coffee-time South Indian snack recipe. Simple tasty crispy and crunchy snack recipes are also widely prepared during festive seasons like Diwali/ Deepavali, Ganesh Chaturthi, Krishna Jayanthi / gokulashtami / Janmashtami, karthigai, etc. This is one such no-fail murukku recipe. It is also great after-school snacks for kids and a good side when you run out of vegetables.
Should I measure urad dal or urad dal powder?
The measurement of rice flour is proportional to the roasted urad flour, not the urad dal. 4:1 rice flour to ulundhu maavu results in the best crispy tasty murukku. I have used store-bought urad dal flour but you can also make it at home.
Murukku maker
Should I make rice flour at home for vengayam murukku?
Traditionally murukku is made after grinding rice. But to make it fast, I have used store-bought rice flour. Choose a fine rice flour for the best results. Idiyappam flour can also be used for the murukku. Instant homemade crispy without compromise in taste.
Can I skip sesame seed?
I have used sesame seeds for extra flavor. Instead, you can use black sesame seeds, carom seeds, or cumin seeds according to your preference.
Should I roast urad dal flour?
Roasting is optional. I didn’t roast the flour. If you are doubtful about the store-bought flour you use, just warm the flour
Can I skip butter for small onion murukku?
Little butter gives a nice texture and taste to the murukku recipe. But if you are planning to make vegan murukku skip the butter and use 1 tablespoon hot oil instead of butter. Personally, I like butter flavor hence I add in my all savory like seedai, thattai, ribbon, Pottukadalai murukku. Avoid adding more butter as it will affect the murukku texture.
What should be the consistency of murukku dough?
Tight dough makes it difficult to press through the mold, it will cause murukku to break while it is pressed through the press. Also with too much water in the dough, chakli will absorb a lot of oil while frying also murukku won’t retain the shape. Make the right consistency of pliable dough
How to check if the oil is at the right temperature?
Check the oil temperature by adding a small piece of the dough. If the dough comes up gradually and steadily on top, the oil is hot enough to fry. If it comes up too quickly, then the oil is too hot. Simmer and adjust to the right temperature. If it settles down at the bottom of Kadai or comes up very slowly, the oil is not hot enough, so increase the heat.
Shelf Life for onion murukku
Murukku stays fresh and crispy for a week. Always store in a clean airtight container. I prefer to keep them in stainless dhabba. Let the murukku cool completely then close with the lid.
Can I add chili powder?
Traditionally murukku is prepared without chili powder to retain the color and taste. However, you can add fine chilli powder/ pepper powder according to your taste.
Why murukku turn hard?
Always make sure you cook murukku in low- medium heat. If murukku is not cooked it might turn hard. Little fat content (oil+ butter) helps for crispness so don’t skip. If the dough cracks murukku might turn hard so make a nonstick dough.
Why murukku disintegrate in oil?
Always choose fine rice flour and urad dal flour for making thenkuzhal murukku. Avoid adding too much water to the dough as murukku might disintegrate. Also excess fat content (butter/oil) will disintegrate the murukku.
Can I make chakli or thenkuzhal?
Yes, use 3 or 5 holes. Press ahead on the ladle and make murukku INDIAN SAVORY BAKSHANAM AFTER SCHOOL SNACKS IN TMF FILTER COFFEE WITHOUT CHICORY
Ingredients:
1/2 cup Rice flour 2 tablespoon urad dal flour 1/2 tablespoon Butter Generous asafoetida 1/2 tablespoon Oil 1/2 teaspoon white sesame seeds 2 tablespoon + extra water Required Salt
To grind
6 small onion 2 tablespoon water 1 teaspoon Kashmiri chilli powder Oil to fry
How to make onion murukku with step-by-step pictures
Heat oil Grind onion, Kashmiri chilli powder, and water; keep aside
Meanwhile, prepare the dough. Add rice flour, salt, sesame seeds, and asafoetida to the plate containing urad dal flour; mix well
Add softened butter and hot oil; mix well Furthermore, add ground mixture and water; mix well
sprinkle water little by little until you form a pliable dough (smooth, non-sticky dough)
Cover the dough with a damp cloth or damp kitchen towel
Furthermore, take 1-star achu to the murukku press Grease the murukku maker with some oil. This prevents the dough from sticking to the mold
Pinch a portion of the dough, roll and place the dough inside the maker
Furthermore, place the other part of murukku press on top of it Make sure the oil is hot enough by dropping a small piece of dough, it should come up in a few seconds Carefully press murukku in hot oil. Alternatively, you can also press murukku in a greased ladle and fry murukku. Avoid crowding the oil. Based on the pan width fry murukku
After adding the murukku, avoid flipping them immediately with the slotted ladle Initially, the oil turns frothy Let the froth subside, flip over the murukku, and fry on the other side.. To make butter thool murukku you can break the murukku after flipping
Once the sizzling sound stops and the bubbles reduce carefully remove using a slotted ladle and drain the excess oil out. Place it on a colander covered with an absorbent tissue paper/ kitchen towel
After the murukku is cool store it in an airtight container
