Magilampoo Murukku

Magilampoo murukku is a simple and crispy snacks items.. which can be prepared quickly at home... Usually in southern india they prepare murukku in Diwali festival or Aadi iruthi or seemandham or many other events to their daughter who is newly married... They prepare Snacks and sweets like Suzhiyam, Ravaladdu, maladu, Sesame ladoo, Munthiri kothu, Atchu mooruku, magilampoo murukku, Thenkuzhal murukku, Athirasam, Seedai, etc...

Here it is very easy to make We can do this quickly with store brought rice flour but in this recipe i use Raw rice which gives original traditional taste... The important thing is to the ulundu maavu / Urad dal powder... it is main ingredient for the south indian snacks items... Most of the people roasted urad dal and powdered finely and use for murukku, pokoda, etc... 

This also one of the snacks which I love lot... And also I love to make this murukku because of its shape. I love making those cure swirls... So I hope friends you must give a try and comments about the recipe...

Preparation time : 15 mins
Soaking time : 2 hours

Cooking time : 2 mins per batch..

Makes : 50 nos

INGREDIENTS :

Raw rice - 1 kg (soaked in water for 2 hours)
Roasted urad dal powder - 2 1/2 cup
Cumin seeds - 5 tbspn
Sesame seeds - 5 tbspn (black)
Asafoetida - 2 tbspn
Salt - as needed

Oil - for frying..

METHOD :

• Take rice in a big bowl and soaked it for 2 hours.
• Then grind it in a grinder and make it as a fine paste..
• Then transfer it into a mixing bowl.
• Now pour it in a clean kitchen towel to drain water...
• Upto 5 to 7 mins and then the flour is ready to make...
• Take out from the towel and transfer it into a mixing bowl..
• Now add in urad dal powder, sesame seeds, cumin seeds, asafoetida and salt mix well with your hands..
• Make sure the dough must be soft pilable dough...
• Prepare a plate with wet towel and keep aside..
• Take the star holed plate in a murukku press and fill it with prepared dough...
• Heat a oil in a kadai, Meanwhile draw murukku in circles in a wet towel...
• Take the murukku circle with ladles and carefully drop it into the oil...
• And fry it in medium flame. Fry both sides till golden colour or the bubbles ceases.. Drain out from oil to paper towels...
• Store it in air tight container and use it for upto 10 days..

NOTES :

• Here i use raw rice directly but you may also use store brought raw rice flour ...
• You must pour it to the kitchen towel to drain water upto 5 to 7 mins only...
• Make dough soft one so that it would be easy to make perfect circle.
• If your murukku breaks while making, Try sprinkling more water and knead and try again. Use finest rice flour to avoid this. 
• Always deep fry in medium flame..
• You may also replace urad dal powder with moong dal powder..

PICTORIAL :

Take raw rice in a big bowl

I use this measurements to take 1 kg..

Wash and soaked it for 2 hours

Now it time to grind

Add it to the grinder

Grind it

Into fine batter

In this stage, we will stop 

Transfer it into a bowl

Then pour in a towel for 5 mins to drain water

And take towel edges towords the center of the dough

And another one also

It's done

Now the dough is ready to make

Then place the dough in a mixing bowl

Take some urad dal powder

Add some urad dal powder

Some cumin seeds

Sesame seeds 

Some salt

Asafoetida powder

Now time to mix with your hands

Mix well

Mix well

Mix well

Now it's done

Prepare the plate with wet towel

Take star shape plate in the murukku press

Fill the murukku press with some dough

Draw murukku in circles on the towel

Now it's done

All are done

Take it with flat ladle 

Drop it in to oil one by one

Leave to float in the oil

In this stage

Fry both sides

Fry

Fry till golden colour

Now drain it

See it's done

Store it in a air tight conatiner

Enjoy...