Peanut Murukku Recipe | Verkadalai Murukku 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.
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 butterat 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 murukkupresser.
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 murukkuimmediately from the oil. Drain it in a kitchen towel, to remove the excess oil.Try this Peanut Murukku Recipe for this Diwali festival.
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 Idiyappamflour 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.