Peanut Murukku Recipe | Verkadalai Murukku with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. This is another flavourful and tasty chakli/murukku, prepared with peanuts, different from the usual ones. No urad flour or moong dal flour is used here, it is made with only rice flour and ground peanut paste. But do trust me, the murukku was super crispy at the same time had a melt in the mouth texture, also the addition of sesame seeds complimented well with the peanut flavour. I used roasted peanuts but I have heard from my friends, even raw peanuts can be soaked for a few hours, then ground and used. But I was sceptical about the raw smell of the peanuts in the murukku, anyhow will try it sometime and update here. If interested, check my 100+ Diwali Sweets / Snacks Recipes, Murukku Recipe collections, Kadalai Pakoda, Kadalai Urundai with Deepavali Legiyam Recipe which is eaten to digest all oily stuff.
Check my other Peanut Recipes like
1. Peanut Rice
2. Peanut Sundal
3. Peanut Chaat
4. Peanut Chutney
5. Peanut Idli Podi
6. Peanut Ladoo
Groundnut Murukku Recipe
Peanut Murukku Recipe | Verkadalai Murukku
Equipment
- Stovetop
- Murukku Presser
- Kadai / Pan
Ingredients
1 Cup = 250 ML, 1 tsp = 5 ML
- 1 Cup Rice Flour / அரிசிமாவு Link to Homemade Rice flour
- ¼ Cup Roasted Peanuts / கடலை
- ½ Cup Water / தண்ணீர்
- 1 tsp Red Chilli Powder / மிளகாய்த்தூள்
- ½ tsp Sesame Seeds / எள்ளு
- ⅛ tsp Hing / பெருங்காயம்
- Salt / உப்பு As Required
- 1 tsp Butter / வெண்ணை Link for Homemade Butter
- Oil / எண்ணெய் For Deep Frying
Instructions
- In a pan, dry roast peanuts until it crack open and a nice aroma arises. Fry till golden brown, it takes about 10 minutes. Don’t burn it or else it will give a bitter taste. Then, allow it to cool down completely. Take the peanuts in both your hands and rub it to remove the skin. Now, transfer the peanuts to a mixer.
- First, pulse it once. Then, pour 1/2 cup of water and grind it to a smooth paste.
- Keep the ground peanut paste by side. Then, measure and keep all the other ingredients by side.
- To a mixing bowl, add the rice flour, chilli powder, sesame seeds, hing, and required salt. I used white sesame seeds, it can be replaced with the same quantity of black sesame seeds or cumin seeds or ajwain/omam too.
- Pour the peanut paste and knead the dough roughly. Then, add butter at room temperature.
- If needed, adjust with little water and start kneading the dough. The dough should be soft and not stiff, else it will be hard to press. Keep the dough covered till you finish, to avoid drying. Grease the murukku presser with little oil for easy pressing. Then take a portion of the dough and stuff it into the murukku presser.
- Also, grease the backside of the ladles with oil. Make swirls on the backside of the ladle, this method gives a good shape. If you have the experience, make swirls directly in the oil itself. Heat oil in a Kadai and check the temperature by dropping a small piece of the dough. If it raises immediately, then the oil temperature is perfect. Then, drop the murukku gently in the oil.
- Just 2 or 3 at a time, according to the size of the Kadai. Once the shhhh sound ceases, remove the murukku immediately from the oil. Drain it in a kitchen towel, to remove the excess oil.Try this Peanut Murukku Recipe for this Diwali festival.
Video
Notes
Tips for Verkadalai Murukku
1. While roasting the peanuts, ensure not to burn it, otherwise, the murukku tastes bitter. 2. Also roast the peanuts until the raw smell leaves completely. If needed only, remove the skin from the peanuts. With the skin, there will not be much difference in taste. 3. Instead of roasting, raw peanuts can be soaked in water for 2 hours and then ground to a paste. 4. Use fine rice flour or Idiyappam flour to get a smooth texture in the murukku. I used homemade processed Rice flour. 5. Sieve the rice flour once or twice. Otherwise, continuous swirls cannot be made and the murukku breaks. 6. Sesame seeds can be replaced with the same quantity of ajwain/omam or jeera/ cumin seeds. 7. Adjust chilli powder as per spiciness required. If preparing for any festivals, skip chilli powder and go ahead with salt alone. 8. Addition of butter lends a nice flavour, it can be replaced with ghee too. But don't add more than mentioned, else the murukku gets dissolved in the oil. 9. Grease the chakli press with little oil before stuffing the dough, so it will be easy to press. 10. If preparing in large quantity, just double the ingredients and prepare the dough in batches. Otherwise, the murukku turns reddish soon. 11. Do the whole frying process in medium flame, so the murukku gets cooked inside also. Dough Consistency for Peanut Murukku Recipe- If the dough is too moist, murukku cannot be shaped. Add 2 tsp of rice flour to shape it.
- If the dough is too dry, long thread-like murukku cannot be got. Drizzle very little water and knead again.
- Always cover the dough with a wet cloth, so it doesn’t dry and it will be easy to press.
- If the Verkadalai murukku is hard or dense, add 1 tsp of butter or hot oil
Verkadalai Murukku Recipe
Method for Peanut Murukku Recipe
1. In a pan, dry roast peanuts until it crack open and a nice aroma arises. Fry till golden brown, it takes about 10 minutes. Don’t burn it or else it will give a bitter taste. Then, allow it to cool down completely. Take the peanuts in both your hands and rub it to remove the skin. Now, transfer the peanuts to a mixer.
2. First, pulse it once. Then, pour 1/2 cup of water and grind it to a smooth paste.
3. Keep the ground peanut paste by side. Then, measure and keep all the other ingredients by side.
4. To a mixing bowl, add the rice flour, chilli powder, sesame seeds, hing, and required salt. I used white sesame seeds, it can be replaced with the same quantity of black sesame seeds or cumin seeds or ajwain/omam too.
5. Pour the peanut paste and knead the dough roughly. Then, add butter at room temperature.
6. If needed, adjust with little water and start kneading the dough. The dough should be soft and not stiff, else it will be hard to press. Keep the dough covered till you finish, to avoid drying. Grease the murukku presser with little oil for easy pressing. Then take a portion of the dough and stuff it into the murukku presser.
7. Also, grease the backside of the ladles with oil. Make swirls on the backside of the ladle, this method gives a good shape. If you have the experience, make swirls directly in the oil itself. Heat oil in a Kadai and check the temperature by dropping a small piece of the dough. If it raises immediately, then the oil temperature is perfect. Then, drop the murukku gently in the oil.
8. Just 2 or 3 at a time, according to the size of the Kadai. Once the shhhh sound ceases, remove the murukku immediately from the oil. Drain it in a kitchen towel, to remove the excess oil.
Try this Peanut Murukku Recipe for this Diwali festival.
Peanut 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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