Ring Murukku is a delicious and easy snack. It is made of Rice flour, besan flour, and spices. It is usually made during Diwali.
Muruku is a popular festival snack that is very popular in the Southern States of India. Any festival without a Muruku is incomplete. Muruku is usually made using a muruku press or murukku achu . For few muruku varieties like Kari Muruku and all we do not needcno muruku achu.
It is one famous tea time snack in the Southern States. Almost in all the tea shops we can See Muruku, Butter Biscuit and Bun. It is the best snack to go with Tea.
Traditionally it is deep-fried. But these days we do get baked and air fried versions of Murku as well. Usually, we prepare murukku with Rice flour or Urad Dal Flour along with other spices.
Even Besan Flour , Maida murku also comes these days. Butter muruku is one popular version of muruku.
What is Murukku:
Murukku is a deep-fried festival snack. Murku gets its name from the shape (according to Wiki ) Murku in Tamil means twisted. Muruku appears with twists and twirls. And hence the name
Ring Murukku
Ring Murukku is an easy murukku prepared without a murukku press. We roll the murukku like a ring to get its shape and hence the name. It mainly uses Rice flour along with species. This ring murukku is a Tamil Nadu Style Recipe. We also have similar types in Andhra and Karnataka Cusine as well.
Chegodilu is the Andhra Version and Kodubele is the Karnataka version. Just that both resembles a ring shape have similarities in name. But the taste and appearance differ.
Andhra Chegodilu or Andhra Pindivanta
Chegodilu has a more spicy flavor. The color is also slightly deep. It uses only Rice flour and Moong Dal along with spices.
Karanataka Kodubele
Kodubele uses Semolina, All-purpose Flour along with a totally different spice paste. It has coconut, Cumin along chili powder. It is a famous recipe in Karnataka.
How to prepare Rice Flour for Murukku
Always use Raw Rice for Murukku. We should not use Roasted rice flour or Puttu Flour. You can use raw rice. Soak the raw Rice in Water for about 2 hours. After 2 hours , drain the excess water and spread the soaked rice in a kitchen towel or muslin cloth to dry. Let it dry completely.Once its dry grind the rice to a fine powder in a blender. Sieve the ground rice for the rice flour. If there is any hard grains grind them once again . Repeat this process for all the rice.
Tips & Tricks for perfect Murku:
- As a rule of thumb never allow the dough to get a try. close it with a kitchen towel.
- If you are making the murukku in one go, cover it and keep, Never allow it to dry.
- As a best practice, you can also roll the murukku, when one batch is frying.
- Fry in a medium-low flame on both sides for a crispy murukku.
- If the dough is thick the murukku will be hard. It will also drink more oil.
- If the dough is thick, Add little hot water and knead the dough again.
- the dough is thin and loose the murukku will break when you deep fry. So adjust and get perfect soft dough for crispy murukku,
- If the dough is thin, Add little Rice flour and bring it back to the soft dough.
Ring Murukku FAQ
If the dough has more water. The murku will not hold shape, It might break while cooking. Always seal the edges of the murukku properly while shaping. Otherwise, it might open and disintegrate.
This is because the dough is not kneaded well with adequate water.
If the dough is dry , Water is very less in the dough . In that case muruku might will be very hard.
The murkuu texture is crispy. If it is soft the murku is under cooked. Alwasy cook the murku in a medium flame. So that it gets cooked equally on all the sides and inside. If cooked in high flame , the murukku will be crispy outside but will not under cooked inside and soft.
Murukku Stays good for upto a week. But it is best to finish it off as soon as possible.
Always make sure the murukku dough has some pores to breathe, Which is why we add cumin and sesame seeds. If the dough very soft and fully covered The Oil might splutter while frying. Which is dangerous. Also never allow the dough to get dry. Shape the Murukku just before frying.
Ingredients for Ring Murukku:
Rice Flour
Rice Flour is the principal ingredient in the murukku. Use good quality raw Rice flour. I used the store-bought one. I have mentioned above how to prepare Rice flour for Murukku.
Besan Flour:
Besan Flour gives a nice golden color to the Muruku and also gives a nice flavor. We can also skip it, if you do not prefer
Moong Dal
We add moong Dal for the crispiness of the murkku. You can also skip it. Adding moong dal gives a crispy murukku. Cook the moong dal well, Mash it and then add it to the dough.
Other Spices :
Along with the flour, we add sesame seeds, Cumin seeds, Salt, Butter, Hing, and Chilli powder for a soft and perfect murukku.
Cooking Oil
Cooking oil plays a major role in murukku as the end product is finally deep-fried. I usually use cold-pressed peanut oil for deep frying. You can use any cooking oil as per your preference.
Similar Recipes in Blog :
Checkout the Ring Murukku Video Here
How to make ring murukku, With Step by Step Pictures
How to Prepare Ring Murukku Dough
1) In a pan add 1 cup of water, to this add about 1 tbsp of butter.
2) Next add in ½ tsp of Chilli powder. If you like you can add up to 1 tsp of Chilli powder
3) Next add in the Required Salt and a generous pinch of Asafoetida.
4) Bring Everything to a boil. Once it starts to boil add about 1.5 cups of Rice Flour to the boiling water in batches. You can switch off the flame.
5) Be quick in adding the Rice flour. Keep mixing as you add the rice flour in batches. combine everything together.
6) Next add in 1 tbsp of sesame seeds. I added white sesame seeds, You can also add the black one, it gives a beautiful color to the murukku.
7) Add 1 tbsp of Besan Flour, 1 tbsp of cooked and mashed Moong Dal.
8) And then add 1 tsp of Cumin seeds and combine everything.
9) Once the heat is bearable and able to handle the dough. Using hands combine and knead the dough until soft. If the dough is dry sprinkle little water and knead the dough.
10) After kneading cover the dough with a kitchen towel. Never allow it to dry.
How to Roll the Ring Murukku
11 ) Just before frying the Muruku. Pinch in a small part of the dough. Flatten and roll between the hands like a cylinder.
12 ) Roll the dough and seal the edges. You can also roll it around the finger and seal the edges. Rolling around the finger gives equal-sized murukku and it is easy as well to roll. I prefer this method of rolling around the finger for RingMurukku.
13) Never Allow the rolled murukku dough to get dry. Roll before you fry them oil. Allow dough to dry might result in oil spluttering, so be cautious on that part.
Frying the Ring Murukku
14) Heat oil in a pan for deep frying. Once the oil is hot drop in the murukku and deep fry in a low medium flame.
15) Flip and cook on both sides of the murukku equally.
16) Once it is cooked remove from oil and drain in paper towel to remove excess oil. Ring Murukku is now ready.
Ring Murukku
Equipment
- Kadai
Ingredients
- 1½ cup Rice Flour
- 1 tbs Besan Flour
- 1 tbsp Moong Dal or Yellow lentils cooked
- ½ tsp Chilli powder
- 1 tbsp Sesame seeds toasted
- ¼ tsp Hing / Asafoetida
- 1 tsp Cumin Seeds
- 1 tbsp Butter at Room Temperature
- Salt as needed
Instructions
To prepare Murukku Dough
- In a pan add 1 cup of water, to this add about 1 tbsp of butter.
- Next add in ½ tsp of Chilli powder. If you like you can add up to 1 tsp of Chilli powder
- Next add in the Required Salt and a generous pinch of Asafoetida.
- Bring Everything to a boil. Once it starts to boil add about 1.5 cups of Rice Flour to the boiling water in batches. You can switch off the flame.
- Be quick in adding the Rice flour. Keep mixing as you add the rice flour in batches. combine everything together.
- Next add in 1 tbsp of sesame seeds. I added white sesame seeds, You can also add the black one, it gives a beautiful color to the murukku.
- Add 1 tbsp of Besan Flour, 1 tbsp of cooked and mashed Moong Dal.
- And then add 1 tsp of Cumin seeds and combine everything.
- Once the heat is bearable and able to handle the dough. Using hands combine and knead the dough until soft. If the dough is dry sprinkle little water and knead the dough.
- After kneading cover the dough with a kitchen towel. Never allow it to dry.
Roll the Ring Murku
- Just before frying the Muruku. Pinch in a small part of the dough. Flatten and roll between the hands like a cylinder.
- Roll the dough and seal the edges. You can also roll it around the finger and seal the edges. Rolling around the finger gives equal-sized murukku and it is easy as well to roll. I prefer rolling around the Murukku.
- Never Allow the rolled murukku dough to get dry. Roll before you fry them oil. Allow dough to dry might result in oil spluttering, so be cautious on that part.
Frying the Murukku
- Heat oil in a pan for deep frying. Once the oil is hot drop in the murukku and deep fry in a low medium flame.
- Flip and cook on both sides of the murukku equally.
- Once it is cooked remove from oil and drain in paper towel to remove excess oil. Ring Murukku is now ready.
Video
Notes
- Store in airtight container. Stays good for 1 week.
- Always keep the dough covered for crispy muruku.
- Serve as an evening snack with Chai.
Nutrition
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.
Pankti
This is so perfectly made!! Thank you for such detailed explanation.
love the clicks too
Radha
As you said, no festival without muruku. This is an interesting recipe. Adding flour to boiling water is new to me. Would give a try.
Padmajha V
One of the easy additions to the diwali platter! Good one Sharmila.
Sandhya Ramakrishnan
I have made kodubale in the past and the boys loved it. This is such a fun way to shape the murukku and perfect for people without the press. Lovely recipe and detailed explanation.
Harini Rupanagudi
Very interesting combination of flours here. Love this version too. Shall try this sometime.
Suma Gandlur
These look perfectly made and are an apt festive treat.