Ring Murukku

Indian snacks are always a class apart. And Diwali is the perfect time to make a whole lot of sweet and savoury snacks to share with family and friends. I love trying something new each year. In my previous post I had shared my favorite Chakli recipe made with whole-wheat flour. I’m sharing another quick and simple snack recipe perfect for Diwali and one that you can make even at the last moment, Ring Murukku or murukku with a hole ;-)

These Ring shaped crunchy snacks are to die for.  I absolutely love them and have always until now just bought them from the snack section at the Indian store. With the Diwali fever doing it’s rounds I felt I should try making this at home atleast once and I was very pleased with the results. They turned out super crispy and crunchy. I wanted a slightly savory aka spicy snack so I added a little extra red chilli powder than the recipe called for to the dough and the ring murkku had a good bit of heat and was perfect and just my taste.

They are so easy to make, you don’t need any special equipment, just shape them into small rings and fry until golden brown.

I did not take a lot of step-wise pics but have shared a few that I managed to click. It's not a fun task to take pics while handling flour and oil ;-)

Ring Murukku

You’ll Need

1 cup Rice flour

1 Tblsp Urad dal flour/Moong dal flour  

1 tsp Red chilli powder  

1 Tblsp Sesame seeds     

1/8 tsp Asafoetida            

1 tsp Jeera         

1 cup water 

1 Tblsp Butter     

Salt - as needed

Oil - for deep frying

Directions

1. Make urad dal/moong dal flour – roast a handful of urad dal/moong dal  until mild brown and fragrant, powder it and sieve it and keep aside 1 Tblsp of the powder.

2. Boil 1 cup of water in a non-stick vessel or any vessel. Add butter and salt to the boiling water and then Rice flour and 1 Tblsp Urad dal flour, mix well. Immediately switch off the flame, cover and let the dough cool down. If too sticky then add some more flour. When the dough becomes cool enough to handle, add jeera, red chilli powder, sesame seeds and knead to form a dough.

3. Pinch out small round balls of dough of equal size and roll them into a thin rope and join the ends of the rope to form a ring.

4. Deep fry few per batch in hot oil. While one batch is getting cooked, you can make the next batch. Or make all the rings together and fry little by little. Fry in high flame until the rings are golden brown, but do not let oil fume.

This is a perfect Tea-time snack and is best eaten the day it is made. But if stored in a good air-tight container you can enjoy them for couple more days. So enjoy snacking and have a fun filled and Happy Diwali!

-Manju

Whole-wheat Chakli / Murukku

It’s Diwali season again, the Festival of Lights! People are all busy cleaning up their homes, buying pretty new clothes and lots of fire-crackers and diyas. Many even draw beautiful Rangoli in front of their homes surrounded by lamps of light (diya). It’s a fun festival, colorful, bright and noisy with all the fire-crackers bursting away….and that’s just how we like to celebrate Diwali.

Oh! and the best part…of course the goodies. So many lovely sweets and snacks are prepared and shared and the preparation starts from few weeks before the big day. Some prefer to just buy the snacks, others prepare them at home themselves…either way it’s a lot of fun.

I have celebrated Diwali in our own small ways after our marriage. I still remember our first Diwali when we were just newly married and living in Chennai. Wanting it to be extra special, I made Besan Laddo, Chakli and Gujiya (karanji), all for the first time, and apart from the chakli getting semi-burnt, the rest all came out fine!!  We decorated the house with lots of light and along with my sis-in-law and bro-in-law (who were also newly married), we burst lots of crackers and had a lot of fun. My sis-in-law’s name is also Manju.

Manju chechi (as I call her) had called us to her home for dinner and she made some amazing Dal kachori, Veg Biriyani, raita and Gulab jamuns that evening and it was just splendid. I remember all this just like it happened yesterday…Nostalgia is a weird thing! :-)

After that our next Diwali’s have all been here at Minneapolis and it has been fun every year. We usually go to the temple and burst crackers there and then have a grand potluck dinner at our friend’s place followed by more bursting of crackers. It’s a festival we eagerly wait for each year. We have been lucky to have friend’s whom we can proudly call next to family and we don’t miss a chance to celebrate any festival.

Last year I made some Ring Murukku and Chakli along with some fusion sweets like Gajar Halwa and turned some of it into Carrot Halwa filled Chocolates and Spiced Mango burfi. 
I will share the ring murukku recipe soon as well. Apparently it has taken my lazy bones a whole year to share this with you :) I’m yet to decide what to make this year…Lol!

I love crunchy snacks and chakli (murukku) is my favorite of them all. My mom’s elder sister, my velliammachi, used to make the most awesome chakli’s I’ve ever eaten. Infact these don’t come quite close to how she used to make them, but for my first try it came out very decent I should say and they are made with whole wheat flour. 
Well apart from the frying in oil, you can say it’s a bit healthy :-P 

Whole-wheat Chakli / Whole-wheat Murukku

Makes : approx 12-20 chakli depending on size

  

You'll Need

1 cup Wheat flour             

¾ tsp Red chilli powder               

1 ½ tsp Jeera/ ajwain               

1/8 tsp  Asafoetida         

1 tsp hot oil

Salt - as needed

Room temp water - as needed to form the dough

Oil - For deep frying

 Directions

1.  Place the atta powder in a clean white muslin cloth and tie it up like a pouch. Using a steamer or idli vessel , steam cook atta. Cover and Steam cook for 15 mins to 20 mins.

2.  Untie and when it is warm enough to handle, break it roughly and sieve it into another bowl and break any bigger pieces with hands.

3.  Heat oil in kadai, meanwhile you prepare the dough. Add red chilli powder, asafoetida, salt and jeera and a tsp of hot oil and Make dough with water. It should be a stiff yet smooth and non sticky dough. 

I used the star shaped hole plate to make these chakli.

4. Press the dough using the pressing gun and form into a concentric circle shape or coil shape. I pressed in onto my silicon mat (you can use an oiled plate or wax paper to shape the dough onto)

5. Make sure the oil is hot enough and Using a spatula transfer each chakli into the hot oil and deep fry both sides until crisp and golden brown. 

Drain over a paper towel and store in an air-tight container.

Notes:

1.  Never let oil fume at any point, regulate the heat now and then

2.  Make sure water doesn't enter the wheat powder while steaming and once steamed the whole-wheat flour (atta) should look dry and devoid of moisture.

Recipe Source: Rak's Kitchen

Have a fun and safe Diwali!

-Manju