Ring murukku–Diwali snacks

Written by: Shanthi Muthuvel

Ring murukku is a tasty and crispy murukku which is not new to me. In my school days, myself and my friends used to buy these rings from local store. Hold these rings in our fingers and enjoy eating them. Ring murukku is a perfect evening snack with a cup of hot tea. Kids will definitely enjoy this rings for sure.

Ring murukku

Ingredients:

Serves 4 to 5 people (approximately around 40 rings)

      • 1 cup – Rice flour
      • 1 cup – Water
      • 1 1/2 tbsp – Split yellow gram / Moong dal
      • 1 tbsp – Butter
      • 1 tsp – Red chilli powder
      • 1 tsp – White sesame seeds
      • 1 tsp – Cumin seeds
      • 1 pinch – Asafoetida
      • Salt to taste
      • 1 tsp – Oil (for kneading)
      • Oil for deep frying

Ring murukku process

Preparation method:

  1. Wash and soak split yellow gram in enough water for atleast 1 hour or until well soaked. Drain water completely and keep aside.
  2. Heat 1 cup of water in a vessel or wide pan and bring it to boil. Add soaked split yellow gram / moong dal, butter and required salt to it, mix well. Immediately add rice flour and quickly mix well with ladle. Switch off the flame, cover with lid and keep it aside.
  3. Allow rice flour dough to cool completely, then add sesame seeds, cumin seeds and red chilli powder to it. Mix well to form soft and smooth dough. Finally add a tsp of oil to the dough and knead the dough once again.
  4. Take a small gooseberry sized dough, roll it to lengthy threads (as shown in picture) and join the ends. Press slightly to form a ring shape as shown in the picture. Repeat the same for the rest of the dough.
  5. Heat oil in a frying pan, when the oil is very hot (not smoking hot), drop the murukku in batches and fry until both sides of the murukku are evenly brown and crispy. Drain excess oil using paper towel and store it in airtight container.

Ring murukku

Notes:

  • Apply oil in your hand before shaping the murukkus that makes the process very easy.
  • It takes long time to shape and fry the ring murukku. So you have to be more patience.
  • Cover the dough using a wet cloth or tight lid to prevent the dough from getting dried.
  • Oil should be in correct temperature for even cooking. otherwise rings will get soggy and absorb more oil.
  • Make sure you roll thin and even sized to ensure even cooking.
  • The temperature of oil should not be smoking hot.
  • Dough will be slightly thicker than our regular murukku.
  • I used store bought rice flour, you can use homemade rice flour for perfectly tasting ring murukku.

 Ring murukku

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