Ring Murukku Recipe / Andhra Murukku with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. This is an Andhra special crunchy and tasty chakli/murukku, also called as Chegodilu in the Telugu language. If you don’t have chakli presser in hand also, no worries, this murukku is made using the hands. I really loved the whole process and it was like playing with the kids’ clay dough. But if making in bulk, get a helping hand or prepare it in batches, as making the dough rings pulls extra time. Also, I like to share some more tips, do not make the rings too thick as it won’t get cooked inside and the frying time of this murukku takes about 5 minutes for each small batch. If you miss both these steps, the murukku becomes definitely soggy. Ok friends, let’s go to the recipe…
Check my other Chakli / Murukku Recipes like
1. Mullu / Magizhampoo Murukku
2. Potato / Aloo Chakli
3. Maida Murukku
4. Thenkuzhal
5. Garlic / Poondu Murukku
6. Butter Murukku
Andhra Murukku Recipe
Ring Murukku Recipe | Andhra Murukku
Equipment
- Stovetop
- Kadai / Pan
Ingredients
- 1 Cup Rice Flour Link for Homemade Rice flour
- 1 tbsp Urad Dal Flour
- 1 tbsp Moong Dal
- 1¼ Cup Water
- 1 tbsp Butter Link for Homemade Butter
- 1 tsp Crushed Pepper Corns
- 2 Pinch Turmeric Powder
- 1 tsp Chilli Powder
- 1 Generous Pinch Hing
- Salt As Required
- Oil For Deep Frying
Instructions
- First, measure and keep all the ingredients ready. Pressure cook 1 tbsp of moong dal with 1/4 cup of water for 2 whistles. Else, soak the moong dal in water for 1 hour and add to the boiling water in the next step. (watch my Youtube video of Ring Murukku for more details)
- Roll boil 1 to 1.5 cups of water (varies accordingly to the type of flour used) in a heavy-bottomed or non-stick pan.
- Simmer the flame, then add the cooked moong dal and butter.
- Add the turmeric powder, chilli powder, crushed peppercorns, hing, and required salt.
- Now, add the rice flour and urad dal flour slowly, this way helps to avoid the lumps.
- Mix well for about 3 to 4 minutes till all the water is absorbed. Ensure the flour is cooked well and don't turn it dry also. Keep covered for 10 minutes, by the time the heat reduces and the flour becomes warm enough to handle.
- Now, start kneading the dough, if needed sprinkle very little water. The dough should be soft, not stiff, just pliable. Keep the dough covered till you finish, to avoid drying.
- First, grease your palms with little oil. Pinch a small gooseberry sized dough and roll it like a ball. Then, roll the ball into thin strips. Don't roll it thick, as it doesn't get cooked inside.
- Bring both the edges together, then join, and seal/stick it properly.
- Do the same with the remaining dough.
- 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. Drop the prepared rings carefully, one by one and in batches, don't crowd the oil.
- Cook this murukku in medium-high flame for 4 to 5 minutes. Never cook in low flame, as the murukku absorbs a lot of oil and turns soggy too. Cook on both sides, till golden color and the shhhh sound, ceases. The oil gets absorbed by time, pour a little, and fry again.
- Drain the fried murukku in a kitchen towel to absorb the excess oil.Try this Ring Murukku Recipe for this Diwali festival.
Video
Notes
Tips for Andhra Murukku
1. I used Homemade Rice Flour, so the texture was good. If using store-bought one, select good quality and brand. 2. Use fine rice flour and urad dal flour or sift it once, otherwise, continuous strips cannot be made. 3. I pressure cooked moong dal for 2 whistles. You can soak it in water for 1 hour and then add to the boiling water. 4. 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. 5. Adjust chilli powder and peppercorns as per spiciness required for this Andhra Murukku. 6. Ensure to cook the flour well in the boiling water but never dry it up. 7. For more flavour, 1 tsp of jeera or ajwain or till seeds can also be used. 8. Make the dough strips thin, not too thick, else it won't get cooked inside. 9. Ensure to seal/stick the edges of the dough strips properly, otherwise, it opens up while frying. 10. Always fry the murukku in medium to high flame, not low flame. Else it won't get cooked inside and absorbs a lot of oil. Also, fry it for 4 to 5 minutes. Dough Consistency for Ring 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 strips cannot be got. Drizzle very little water and knead again.
- Always cover the dough with a wet cloth, so it doesn’t dry up.
- If preparing in large quantity, just double the ingredients and prepare the dough in batches. Otherwise, the murukku turns reddish soon.
Andhra Ring Murukku
Method for Ring Murukku Recipe
1. First, measure and keep all the ingredients ready. Pressure cook 1 tbsp of moong dal with 1/4 cup of water for 2 whistles. Else, soak the moong dal in water for 1 hour and add to the boiling water in the next step. (watch my Youtube video of Ring Murukku for more details)
2. Roll boil 1 to 1.5 cups of water (varies accordingly to the type of flour used) in a heavy-bottomed or non-stick pan.
3. Simmer the flame, then add the cooked moong dal and butter.
4. Add the turmeric powder, chilli powder, crushed peppercorns, hing, and required salt.
5. Now, add the rice flour and urad dal flour slowly, this way helps to avoid the lumps.
6. Mix well for about 3 to 4 minutes till all the water is absorbed. Ensure the flour is cooked well and don’t turn it dry also. Keep covered for 10 minutes, by the time the heat reduces and the flour becomes warm enough to handle.
7. Now, start kneading the dough, if needed sprinkle very little water. The dough should be soft, not stiff, just pliable. Keep the dough covered till you finish, to avoid drying.
8. First, grease your palms with little oil. Pinch a small gooseberry sized dough and roll it like a ball. Then, roll the ball into thin strips. Don’t roll it thick, as it doesn’t get cooked inside.
9. Bring both the edges together, then join, and seal/stick it properly.
10. Do the same with the remaining dough.
11. 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. Drop the prepared rings carefully, one by one and in batches, don’t crowd the oil.
12. Cook this murukku in medium-high flame for 4 to 5 minutes. Never cook in low flame, as the murukku absorbs a lot of oil and turns soggy too. Cook on both sides, till golden color and the shhhh sound, ceases. The oil gets absorbed by time, pour a little, and fry again.
13. Drain the fried murukku in a kitchen towel to absorb the excess oil.
Try this Ring Murukku Recipe for this Diwali festival.
Ring 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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