Idli Rice Kai Murukku – Crispy Diwali Snack

Step 1: Prepare Idli Rice

Add 1 cup of idli rice to a bowl. Wash the idli rice 2 to 3 times with water. After washing, soak the rice in fresh water for 3 hours.

Step 2: Roast and Grind Pulses

Add 1/4 cup of urad dal to a dry pan. Roast the urad dal for 2 minutes until lightly fragrant. Let it cool completely, then transfer to a mixer grinder and grind into a fine powder. Add 1/4 cup of roasted gram (chutney gram) to the same mixer grinder and grind it into a fine powder along with the urad dal powder.

Step 3: Grind Idli Rice Batter

After 3 hours, drain the water from the soaked idli rice. Transfer the drained idli rice to a mixer grinder. Add water gradually, grinding it into a super fine and thick batter. Ensure there are no coarse rice particles and the batter is not too watery.

Step 4: Combine Ingredients for Dough

Transfer the idli rice batter to a large mixing bowl. Sieve the ground urad dal and roasted gram powder into the batter to remove any lumps. Add 1 teaspoon of hing (asafoetida), 1 tablespoon of ajwain (carom seeds), and 1 cube of soft butter to the mixture. Mix these ingredients thoroughly with your hands.

Step 5: Knead the Dough

Prepare salt water by dissolving salt to taste in a small amount of water (approximately 1/4 cup). Gradually add the salt water to the dough mixture while kneading. Continue kneading until a soft, elastic dough is formed. The dough should not break when stretched, indicating perfect consistency for murukku.

Step 6: Prepare Murukku Maker

Take a Kai Murukku maker (the video shows a plastic one with a four-leaf clover-like mold). Grease the inside of the murukku maker and the chosen mold plate with 1 tablespoon of oil to ensure smooth pressing. Also, lightly grease a plate or tray where you will shape the murukku.

Step 7: Shape the Murukku

Take a small portion of the prepared dough and place it inside the greased murukku maker. Hold the murukku maker with both hands, placing your fingers on the handles. Press down on the plunger while rotating the wheel to extrude the dough in a circular motion onto the greased plate, forming the murukku shape. Ensure the ends are sealed to prevent breaking during frying. Repeat for desired number of murukkus.

Step 8: Deep Fry Murukku

Heat oil for deep frying in a pan over medium heat. Once the oil is hot, carefully drop the shaped murukku into the oil. Fry the murukku on a medium flame until it turns golden brown and crispy. The oil bubbles will subside when the murukku is fully cooked. Flip the murukku to ensure even frying on both sides. Remove the fried murukku from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Repeat the frying process for the remaining dough.

Step 9: Serve and Store

Allow the Kai Murukku to cool completely. Once cooled, they will be perfectly crispy. Serve them as a delicious snack. Store any leftover murukku in an airtight container at room temperature. They will remain fresh and crispy for up to 1 month.

• Wash idli rice 2-3 times before soaking.

• Grind urad dal and roasted gram to a super fine powder for a smooth dough.

• When grinding idli rice, add water gradually to achieve a fine, thick batter, avoiding excess water.

• The dough should be soft and elastic, stretching without breaking, which is crucial for perfect murukku shape.

• Grease the Kai Murukku maker and the shaping plate with oil to ensure easy pressing and prevent sticking.

• When frying, maintain a medium flame and fry until the oil bubbles subside, indicating the murukku is crisp.

• Store the murukku in an airtight container to maintain freshness and consume within 1 month.

• Add garlic paste for Garlic Murukku.

• Add finely chopped onions for Onion Murukku.

• Incorporate mashed boiled potatoes for Potato Murukku.

• Add red chili powder or black pepper powder for a spicier version.

• Add coarsely ground cumin (jeera) for an aromatic variation.