Puzhungal arisi murukku - south Indian murukku made with parboiled rice and fried gram dal (pottukadalai) by grinding wet batter in grinder.
When I posted pottukadalai murukku recipe last year for Diwali, one of my reader friend Bharathi Siva immediately told this recipe. I that time itself decided to try out for the next Diwali.
I had a fear of trying grinding fresh batter and make murukku, thinking it might turn to a loose batter instead of dough. Somehow gathered my confidence to try this and I am so so glad that I tried this.
Though I like our regular murukkus made with rice flour, I used to wonder certain store bought murukkus, it will be slightly different in texture, flavor and taste. I got the answer when I tasted this murukku.
It is puzhungal arisi murukku, made by grinding wet batter. Actually I had sweet sev post in my drafts for today's post, but I thought I will post it later and thought since last week I posted sweet mixture, this week I can post a Diwali snacks recipe.
And this was topping my list as well as reminded to me by Aparna. This comes out crisp and light and so very flavorful. I will be making this often instead of my potato murukku.
Dough
It is best to prepare the dough in wet grinder. Because we are looking for smoothest dough for crisp results. Grinding in mixie might not give the same results.
Also this murukku is usually perfect for making in bulk. Grinding in mixie will make the mixer hot and this will affect the murukku's texture and color if it gets hot. So do it in wet grinder. I used Ultra grind.
Recipe card
Puzhungal arisi murukku recipe
Ingredients
- 2 cups Puzhungal arisi Idli rice/ Parboiled rice
- ½ cup Fried gram dal/ Pottukadalai powdered
- 4 Red chilli
- 1 teaspoon Carom seeds/ Ajwain/ Omam
- 1 teaspoon Sesame seeds
- 1 & ½ tablespoon Hot oil
- ¼ teaspoon Asafoetida
- Oil to deep fry
- Salt
Instructions
- Soak idli rice along with red chilli for 3 hrs minimum. Drain water and grind it in a wet grinder with very little water, just enough for the grinder to run freely. The batter should be thick as well as smooth. It will take a bit of time, but do make sure to grind smoothly. Sprinkle water in between if its too tight.
- Meanwhile, powder fried gram dal (pottukadalai) to a fine powder in a mixie.
- Sieve it well and measure ½ cup heaped flour. Transfer the ground wet batter to a mixing bowl.
- Add sesame seeds, ajwain, asafoetida and required salt, along with fried gram dal flour. Add hot oil. Heat oil side by side for deep frying.
- Mix well and make a dough that is non-sticky. You can add one or two more tablespoon of fried gram dal flour. But not more than that. *Refer notes. Place the murukku plate in the murukku press.
- Fill the press with the dough and squeeze in flat greased ladles into round murukkus. Do not layer it too much as it will take time to get cooked.
- Drop the murukkus gently into hot oil and cook until the bubbles ceases. Flip and cook until golden and shhhh sound ceases.
- Drain in paper towel. Repeat to finish the batter.
Video
Stepwise photos
1. Soak idli rice along with red chilli for 3 hrs minimum. Drain water and grind it in a wet grinder with very little water, just enough for the grinder to run freely. The batter should be thick as well as smooth. It will take a bit of time, but do make sure to grind smoothly. Sprinkle water in between if its too tight.
2. Meanwhile, powder fried gram dal (pottukadalai) to a fine powder in a mixie.
3. Sieve it well and measure ½ cup heaped flour. Transfer the ground wet batter to a mixing bowl.
4. Add sesame seeds, ajwain, asafoetida and required salt, along with fried gram dal flour. Add hot oil. Heat oil side by side for deep frying.
5. Mix well and make a dough that is non-sticky. You can add one or two more tablespoon of fried gram dal flour. But not more than that. *Refer notes. Place the murukku plate in the murukku press.
6. Fill the press with the dough and squeeze in flat greased ladles into round murukkus. Do not layer it too much as it will take time to get cooked.
7. Drop the murukkus gently into hot oil and cook until the bubbles ceases. Flip and cook until golden and shhhh sound ceases.
8. Drain in paper towel. Repeat to finish the batter.
Notes
- Using the spatula given along with grinder, wipe the sides and other parts where rice will be stuck and remain without getting ground. this is to ensure evenly smooth batter.
- If the dough is too loose even after adding flour, tie it in a clean white cotton cloth for a while, it will absorb the excess moisture and give you firmer dough.
- Keep the batter closed all the time to avoid drying.
- I completely forgot to add red chillies 😌, but recommend you to try adding.
- White dropping murukku in oil, oil should be hot. You can regulate the heat later while its getting cooked.
- Idli rice should be ground very smooth for perfect murukku.
- I have not tried with parboiled rice that we cook for eating. This is with idli rice.
Store in airtight container after cooling down and enjoy you snack with tea/ coffee.
Traditionally Modern Food says
Murukku looks crispy.. Perfect snscjs to munch on
Foody Buddy says
Love pulangarisi murukku..I made this for last diwali same recipe (4:1 ratio) ...
AparnaRajeshkumar says
Sema raks thanks for the mention as well
Priya says
My MIL made this murukku for every Diwali... We miss her lot... I m alone going to try this year... Super excited... And your tips are very useful ... One more tip add butter instead of hot oil... It makes the murukkus even tastier and crispier....
Sujatha Kouloorkar says
Murruku looks tasty and crispy.
poornima rajendran says
I luv tis murruku very much...gonna to try tis....thank u raks
Jaya Kumar says
Add some jeeragam seed. It will give nice aroma.
Mahi says
Nice Murukku! Raji, you van very well try making the same with parboiled rice that we cook for eating. This is the way we always make murukku in our houses. 🙂
Rajkumar Juriani says
Excellent dishes very informative to the beginner Thank for support !
Krithika Manikandan says
is it ok if we add butter instead of oil if so what would be the quantity?
Raks anand says
Same quantity 🙂
Kani Selva says
Tried it the same way with exact measures but it was not crispy,Wat can be altered
Ambika Manoj says
tried the same way but batter become bit watery then added some fresh rice flour and made it came out crispy
Vasantha Karthic says
Hey very nice recipe.. May I add coconut milk instead of water.. Would it collapse the entire process.. Lemme know asap. Gonna prepare for this Diwali..����
Raks anand says
I dont know, it could become slightly harder I guess 🙂 May be later you try with small proportion
priya sekar says
Raks you have told to take red chillies in the ingridients bbut you didnt use that any where in the dish preparation
Sakthi says
Hi Raks..
red chillis to be added in the rice batter while grinding?..
Raks anand says
In the notes I have mentioned that. I forgot. You have to grind with rice.
Raks anand says
Yes
Arthi R says
Made this today. .came out perfectly well..thanks a ton
Vilasini Suman says
Can i keep the batter in d fridge for later use..
Raks anand says
Better to do then and there. There is chance of getting darker colour murukku. Also if squeezed without bringing to normal temperature, the texture will be different or burst too.
Dhurga Baskaran says
Can we grind idly rice in mixie instead of grinder??
Raks Anand says
we need super smooth batter with less water. If you can manage to achieve the same without getting the mixie heated up, you can.
Priya says
My MIL made this murukku for every Diwali... We miss her lot... I m alone going to try this year... Super excited... And your tips are very useful ... One more tip add butter instead of hot oil... It makes the murukkus even tastier and crispier....
Raks Anand says
Sure will try butter next time 🙂 Happy Deepavali