Murukku made from maida / all purpose flour isn’t interesting? Yes, right. Usually murukku or chakli is prepared with rice and some lentils. But these traditional one’s needs some lengthy preparation work like rinsing the rice, drying for few hours and grinding the rice in flour mills etc. But this maida murukku is an instant version that you can try this as a last minute diwali snack. Usually this maida murukku will be little whitish in colour and has a melt in mouth texture. Do try this maida murukku recipe for the diwali and have a great time !!!
Maida Murukku Recipe
This maida murukku recipe is an instant version that you can try this as a last minute diwali snack. Usually this maida murukku will be little whitish in colour and has a melt in mouth texture.
- 1.5 Cup Maida/ All purpose Flour
- 1/2 tbsp Butter
- 2 tsp Jeera / Sesame seeds
- 2 tsp Red chilli Powder Optional
- Warm Water As Needed
- Salt To taste
- Oil For deep frying
In an Idly pot / pressure cooker, place maida over the idly plate and steam cook maida for 10 minutes. After 10 minutes maida slightly changes in color and lumps can be seen. Spread the maida in a plate or paper and allow it to cool for 2 hours.
Break the lumps with your hands or you can grind it in a mixer in pulse mode. Then sieve it. Now the murukku flour is ready.
In a bowl add the sieved maida, jeera, butter and salt. Pour warm water little by little and knead it into a smooth dough. The dough should not be dry, then it will be hard to press. I used the star achu for this murukku, you can use any achu.
Take the murukku press, stuff a portion of dough in the presser. Use a small butter paper or back side of the ladle and make circular pattern. You can straightly make pattern in the oil also. Heat oil in a kadai, drop a piece of dough and if it raises immediately, then the oil temperature is perfect for frying. Now drop the murukku carefully in the oil and fry on both sides till the oil sound ceases. Drain it in kitchen towel and store it in an airtight container.
Enjoy this easy to prepare maida murukku for this Diwali.
1. In an Idly pot / pressure cooker, place maida over the idly plate and steam cook maida for 10 minutes. After 10 minutes maida slightly changes in color and lumps can be seen. Spread the maida in a plate or paper and allow it to cool for 2 hours.
2. Break the lumps with your hands or you can grind it in a mixer in pulse mode. Then sieve it. Now the murukku flour is ready.
3. In a bowl add the sieved maida, jeera, butter and salt. Pour warm water little by little and knead it into a smooth dough. The dough should not be dry, then it will be hard to press. I used the star achu for this murukku, you can use any achu.
4. Take the murukku press, stuff a portion of dough in the presser. Use a small butter paper or back side of the ladle and make circular pattern. You can straightly make pattern in the oil also. Heat oil in a kadai, drop a piece of dough and if it raises immediately, then the oil temperature is perfect for frying. Now drop the murukku carefully in the oil and fry on both sides till the oil sound ceases. Drain it in kitchen towel and store it in an airtight container.
Enjoy this easy to prepare maida murukku for this Diwali.
Maida Murukku Recipe
1. Always steam the maida, else the murukku will be hard. Don’t use the maida directly.
2. Breaking the lumps in a mixer, makes the process more easier. If you are doing in small batch, you can break it with your hands too.
3. Do not break the flour immediately after steaming, allow it to cool and then break it.
4. For spicy version, add chilli powder, it also gives colour to the murukku. I didn’t use.
5. Always cover the dough with a wet cloth, so it doesn’t dry and it will be easy to press.
6. You can use thenkuzhal achu (dye) also for this murukku.
7. Do the whole frying process in medium flame, so the murukku gets cooked inside also.
8. For healthier version, maida can be replaced with wheat flour.
Maida Murukku Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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