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Home » MURUKKU RECIPES » Onion murukku recipe | Diwali snack recipe

Onion murukku recipe | Diwali snack recipe

November 7, 2015 by Raks Anand 16 Comments /

Onion-murukku-reicpe Onion murukku, a flavourful murukku with parboiled rice, wet grinding method. Step by step pictures recipe.

I love murukku a lot, can keep munching without knowing how much I eat. When I was thinking to try some new murukku recipe than our usual murukku I make, my co-sis suggested garlic murukku first. I searched for recipe and all I saw was similar to garlic karasev made in murukku form. Then we thought to search for onion murukku and found a tempting recipe in Nithi’s blog. Since I recently tried puzhungal arisi murukku, this was very similar to it except few other ingredients. So I knew it will turn out good. It was really different and flavorful. Onion flavor in this murukku was like vengaya vadam flavour and it was nice.

Onion murukku full video :

 

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 15 mins + 3 hr Soaking time     |  Cook time: 30 mins     |  Makes: 6 cups

Onion murukku recipe Ingredients

Parboiled rice (idli rice) – 2 cups


Small onion (shallots) – 1 cup


Red chilli – 6 – 8


Chickpea flour (Besan) – 1/2 cup


Fried gram dal powder (pottukadalai powder) – 1/2 cup


Salt – As needed


Oil – For deep frying


 

Onion murukku method:

    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 you can powder fried gram dal and sieve it.2-powder
    3. Grind red chilli, onion to a smooth paste without adding water.
    4. The ground batter should be thick and non sticky. Then only your dough will turn out stiff. If not, tie in a clean cotton white towel and keep aside so that it will absorb the excess moisture.
    5. In a mixing bowl, take the ground batter, add besan, fried gram dal powder, ground paste, salt and mix well. If you wish you can add a tbsp of soft butter or hot oil. This makes the murukku more crispy. Mix to form a non-sticky murukku dough. If sticky, you can add more pottu kadalai powder or even rice flour to make it non sticky.4-dough
    6. Take any thin hole plate for the murkku press, I used my star shaped plate. Fill it with the dough and press the murukku in hot oil. Do not worry about shape, we are going to serve like kara sev only.5-squeeze
    7. Cook until bubbles ceases and flip cook again until golden over medium flame. Drain in paper towels and finish the entire dough same way.6-ready

Notes

    • I ground the batter bit on watery side, so I had to add some rice flour to make it stiff as I did not want to wait by tie-ing the batter in cotton towel.
    • Onion also leave out water so I thought, it might be good if we grind the onion along with rice itself and add red chillies powdered along the grinding ingredients. I was worried if I would get the onion smell in the grinder later, that’s why preferred grinding in mixie and adding it to the dough. If I try that will update later.
    • Do not use thick murukku press plate as it will take longer time and turn too dark and hard.

Cool down completely before storing in airtight container. Give some standing time before serving. The flavour comes best next day 😊
onion-murukku-diwali-recipe

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Filed Under: MURUKKU RECIPES, SNACKS

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Reader Interactions

Comments

  1. Lakshmi Chaluvadi

    November 7, 2015 at 1:27 pm

    as usual super post Raji…will try for Diwali..

    Reply
  2. Anonymous

    November 7, 2015 at 4:25 pm

    How much salt does it need? In tsp measurement pls……

    Reply
  3. Vid

    November 7, 2015 at 7:21 pm

    Hi,
    Should the murukus be prepared immediately after grinding the batter ?

    Reply
  4. deeptha krishna

    November 8, 2015 at 2:27 pm

    Hi ,

    Will the rice batter comes this much thick in grinder? for onion paste is the water from onion enough to grind the red chillies with it?…

    Reply
  5. Ramya Ragav

    August 29, 2016 at 3:23 pm

    Can i make this with homemade roasted rice flour instead grinding p.rice??

    Reply
  6. Raks anand

    August 29, 2016 at 3:40 pm

    Sorry cant tell it precisely as saltiness varies with the type and brand

    Reply
  7. Raks anand

    August 29, 2016 at 3:41 pm

    Yes

    Reply
  8. Raks anand

    August 29, 2016 at 3:43 pm

    Yes. We should grind with less water for long time. But if you want to grind fast, u can add water but still lesser than usual and then tie the batter in cotton cloth to remove excess water. Onion is enough to grind red chillies without water.

    Reply
  9. Raks anand

    August 29, 2016 at 3:44 pm

    I have not tried this so far. I have tried pottukadalai murukku but not with onion

    Reply
    • Neela

      September 30, 2020 at 10:06 am

      How long we can keep the murukku?

      Reply
      • Raks Anand

        September 30, 2020 at 6:40 pm

        2 weeks. Since we deep fry, I dont think the onion will affect the shelf life.

        Reply
  10. GS Karthika

    December 4, 2016 at 9:31 am

    Hi raks,can i substitute big onion for small onion.

    Reply
  11. Raks anand

    December 4, 2016 at 9:38 am

    Sure, you can.

    Reply
  12. Mithila

    November 10, 2020 at 9:26 pm

    Hi,

    Can you pls tell me if this recipe can be made with store bought idiyappam flour?

    Thanks

    Reply
    • Raks Anand

      November 11, 2020 at 8:54 am

      I havent tried yet. Not sure about it sorry. You can try in small quantity and see. Grind onion in mixie with water smoothly and use it to knead the dough.

      Reply
  13. Mithila

    November 11, 2020 at 11:18 am

    Ok thanks

    Reply

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