Muruku is a tasty, spicy and crispy snack which is loved by all throughout the year. Muruku is prepared during almost all the festivals in India.
There are many versions of murukus. In my previous posts I have shared about how to prepare Ribbon muruku, Sago murukulu and Putunal murukulu. Today I am sharing one more muruku recipe i.e., Besan Muruku which is prepared using rice powder and besan.
Let’s go thru the process of preparing this Yummy Besan Muruku:
Rice 3 cup
Besan 1 cup
Jeera 2 tsp
Til (white) 2 tsp
Baking soda 2 pinch
Butter 1 tbsp
Hing 2 pinch
Red chilli powder 3 tsp
Turmeric power ¼ tsp
Salt to taste
Oil for deep frying
Procedure for preparing Besan Muruku:
- Heat the butter.
- In a bowl mix rice powder, besan, jeera, til, baking soda, butter, hing, red chilli powder, turmeric powder, salt and water and make a dough.
- Heat oil in a kadai for deep frying.
- Fill a small portion of the dough into the muruku maker and when the oil is heated, directly press the muruku maker to make desired muruku shape into the heated oil on low flame.
- Increase the flame to medium and deep fry the muruku till golden brown.
- Fry the muruku in small batches by turning the muruku on both sides. A well done muruku stops bubbling and starts going down in the kadai. It is the right time to take out the deep fried muruku.
- Drain and put on paper towel to remove excess oil.
- Cool and store the Besan Muruku in an air tight container.
- To know the oil is heated add a small piece of the dough into the heated oil. If the dough rises immediately to the surface of the oil, the oil is heated and we can start pressing the muruku maker for making muruku into the heated oil.
- Reduce the flame to low while pressing the murukus maker into heated oil. So that the heated oil does not spill on your hands.
- Deep fry the muruku on medium flame. So that the murukus get cooked evenly.