Parboiled Rice Murukku / Puzhungal Arisi Murukku Recipe with step by step pictures and a short YouTube video. Furthermore, if you like my video, please share it and don’t forget to SUBSCRIBE to my channel. Just a week for Diwali festival! and I think all of you would have kick-started with the sweets and savoury preparation in full spree. Though I have shared so many murukku recipes in my blog, this recipe is completely different, where I have used freshly ground wet batter with other ingredients. My Mom usually follows this recipe for making Kai Murukku, but I have used the regular chakli press, really, believe me, the taste was so good and the beauty is there is no butter or ghee in the ingredients. Today is another special day and I thought, I should definitely share at least a simple recipe, some of you have guessed it right, yes! it’s the 4th Birthday of my little space, ASmallBite. At this moment, I want to thank all my readers, my friends, my viewers on Youtube and my family members for supporting me all through these years. If interested, check my 100+ Diwali Recipes and Deepavali Legiyam Recipe, which helps in digestion of oily foodstuffs had during Diwali.
Check my other Chakli / Murukku Recipes like
- Maida Murukku
- Thenkuzhal Murukku
- Butter Murukku
- Potato / Aloo Murukku
- Mullu / Magizhampoo Murukku
- Instant / Pottukadalai Murukku
Puzhungal Arisi Murukku
Puzhungal Arisi Murukku Recipe | Parboiled Rice Murukku
Ingredients
- 2 Cups Idli Rice / Puzhungal Arisi / புழுங்கல் அரிசி
- ½ Cup Fried Grams / பொட்டுக்கடலை
- 5 to 6 Red Chilli / வரமிளகாய்
- 1 tsp Sesame Seeds / எள்ளு
- Salt / உப்பு As Required
- Oil / எண்ணெய் For Deep frying
Instructions
- Soak idli rice in water for 3 to 4 hours. Then, rinse the rice well and drain the water completely. In a wet grinder, add the rice, red chilli's and grind it to a really smooth paste. Don't pour the water, just sprinkle a few drops of the water for the grinder to run freely.
- Then, transfer the ground batter to a mixing bowl, it should be thick like seen in the pic. Also, by the meantime, powder the 1/2 cup of fried gram in a dry jar and add it to the batter. Now add sesame seeds and required salt.
- Pour 1 ladle of hot oil and start kneading the dough by adding water little by little. It 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 press with little oil, then take a portion of the dough and stuff it into the murukku presser. Take a ladle and make swirls on the backside, 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 it gently in the oil, just 2 or 3 at a time, accordingly to the size of the kadai. Fry in medium flame on both sides, till golden colour and the shhhh sound, ceases. Repeat the same with the remaining dough. The oil gets absorbed by time, pour a little and fry again.Do try this Parboiled Rice Murukku for this Diwali festival.
Video
Notes
Tips for Parboiled Rice Murukku
- I used idli rice, you can even use parboiled rice / puzhungal arisi that we eat for lunch.
- Soak the rice for at least 3 hours, so it will be easy for grinding.
- The ground batter should be definitely smooth and THICK, to get perfect Parboiled Rice Murukku.
- Sesame seeds can be replaced with the same quantity of jeera or ajwain too.
- Red chilli can be replaced with 2 tsp of chilli powder also.
- Adjust chilli powder or red chilli's as per spiciness required for this Puzhungal Arisi Murukku Recipe.
- Addition of hot oil to the dough, lends crispiness to the murukku.
- 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 murukku is hard or dense, add 1 tsp of butter. Also, butter, lends more taste and crispiness to the chakli.
- Don’t add butter more than mentioned, else the murukku dissolves in the oil.
- Grease the chakli press with little oil before stuffing the dough, so it will be easy to press.
- If preparing in large quantity, just double the ingredients and prepare the dough in batches.
- Do the whole frying process in medium flame, so the murukku gets cooked inside also.
Parboiled Rice Murukku Recipe
Method for Puzhungal Arisi Murukku Recipe
1. Soak idli rice in water for 3 to 4 hours. Then, rinse the rice well and drain the water completely. In a wet grinder, add the rice, red chilli’s and grind it to a really smooth paste. Don’t pour the water, just sprinkle a few drops of the water for the grinder to run freely.
2. Then, transfer the ground batter to a mixing bowl, it should be thick like seen in the pic. Also, by the meantime, powder the 1/2 cup of fried gram in a dry jar and add it to the batter. Now add sesame seeds and required salt.
3. Pour 1 ladle of hot oil and start kneading the dough by adding water little by little. It should be soft and not stiff, else it will be hard to press. Keep the dough covered till you finish, to avoid drying.
4. Grease the press with little oil, then take a portion of the dough and stuff it into the murukku presser. Take a ladle and make swirls on the backside, this method gives a good shape. If you have the experience, make swirls directly in the oil itself.
5. 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 it gently in the oil, just 2 or 3 at a time, accordingly to the size of the kadai. Fry in medium flame on both sides, till golden colour and the shhhh sound, ceases. Repeat the same with the remaining dough. The oil gets absorbed by time, pour a little and fry again.
Do try this Parboiled Rice Murukku for this Diwali festival.
Puzhungal Arisi 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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