Peanut murukku recipe, turns out very crispy and light. Easy to prepare with just few main ingredients. Full video, step by step pictures recipe.
Murukku is a snack made with rice flour as main ingredient. It is a popular snack in South India. In fact, murukku is known well here too in Singapore as it is made for Diwali.
Usually the snack has rice flour as basic ingredient. Other ingredient we add makes it different. Likewise, in this murukku, peanut paste is added to make it flavorful and crisp.
I tried this peanut murukku few months back couple of times for a cooking demo at our Pasir ris CC. I followed the same way I made cashew murukku.
I used roasted the peanuts in this recipe. It turned out really crispy and everyone loved it. I want to try once without roasting too. Check out other similar recipes:
I always use idiyappam flour for making murukku. The one I use is very fine flour. So turns out crisp and light as the flour is processed flour. You can use any good quality rice flour that is fine ground.
If it is coarse, it breaks easily as well as hard in texture. You can also use homemade rice flour for making murukku.
If you are making large batch, make dough divided, do not make the dough all at once. If you make all at once, after sometime the murukku will start turn reddish soon while frying.
Can we store remaining murukku in fridge and make later?
Keeping dough in fridge and later making murukku also leads to reddish murukku. So recommend to use up all the dough once you knead.
How long does murukku keep good?
Easily up to a month when stored properly in an airtight container. But it is best when consumed within 2 weeks.
Peanut murukku recipe
- 1 cup Rice flour
- ¼ cup Peanut Roasted & without skin
- 1 teaspoon Butter
- 1 teaspoon Red chilli powder
- ⅛ teaspoon Asafoetida
- ½ teaspoon Ajwain or sesame seeds
- Salt – as needed
- Oil to deep fry
- First grind peanut to a powder. Add little water to grind smoothly.
- In a mixing bowl, place rice flour, red chilli powder, asafoetida, ajwain, salt and butter. Mix well. Add ground peanut paste and mix.
- Add required water, knead to make a smooth dough without cracks. Fill the dough in murukku press. You can grease some ladles and squeeze on it.
- Heat oil in a kadai. Transfer the squeezed murukku to the hot oil. Flip and cook in medium flame until the bubbles ceases.
- I have used sesame seeds in the video.
- For murukku to turn out without breaking, make sure enough water is used to knead dough. The rice flour must be finest flour too.
- Do not add more butter more than mentioned. Murukku will get dissolved in oil.
- Always ensure oil is hot when murukku is added to oil.
- Also cook in medium flame to avoid changing the color of murukku.
- Regulate heat accordingly after you flip the murukku in between.
- I guess we can add raw peanuts too, I have to yet try that. But just like in my cashew murukku, peanut can also be added without roasting.
1. First grind peanut to a powder. Add little water to grind smoothly.
2. In a mixing bowl, place rice flour, red chilli powder, asafoetida, ajwain, salt and butter. Mix well. Add ground peanut paste and mix.
3. Add required water, knead to make a smooth dough without cracks. Fill the dough in murukku press. You can grease some ladles and squeeze on it.
4. Heat oil in a kadai. Transfer the squeezed murukku to the hot oil. Flip and cook in medium flame until the bubbles ceases.
Cool down completely before storing in airtight box. Keeps good for 2 weeks.