Besan murukku / Kadalai maavu murukku recipe was in my try list since Gokulashtami/ Krishna jayanthi. So I tried this murukku as my first Diwali snacks recipe. I always have a love towards mini murukku/ small murukku since childhood. We call it as chinna murukku or kutty murukku in Tamil. When I was young, we used to buy mini kai murukku from a nearby snacks shop. Iam not so good in shaping mini kai murukku. So I tried this besan murukku in small size using star mould just like Udupi brand murukku. Basically my daughter Raksha doesn’t like big sized mullu murukku as it pricks the jaws while eating. When I made this mullu murukku in small size, she had it happily without any complaints.
This bite sized murukku is so easy to eat and also appealing to our eyes. She took few for her school snacks box today to share with her friends. This shows the hit of this small besan murukku right??😊. One more thing I would like to share. This murukku doesn't have a melt in mouth texture. It's slightly hard to bite hard but definitely crunchy. Friends, do try this mini murukku for your kids and family during this Diwali and let me know how they liked it. Lets see how to make besan flour murukku / kadalai maavu murukku with step by step pictures.
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MURUKKU VARIETIES !
Mini besan murukku recipe / Kadalai maavu murukku
Besan murukku / kadalai maavu murukku in small size / mini murukku recipe
Cuisine:
Indian
Category:
Snacks
Yields:
40 small murukku
Prep time:
10 Minutes
Cook time:
20 Minutes
Total time:
30 Minutes
1 cup = 250ml
- Store bought rice flour - 1 cup
- Besan flour - 1/2 cup
- Soft butter - 1 tbsp
- Hot oil - 1/2 tbsp (I used refined oil)
- Red chilli powder - 1/2 tsp to 1 tsp (Adjust based on your taste)
- Ajwain / Omam - 1/2 tsp
- Black sesame seeds - 1/2 tsp
- Hing / Asafetida - 1/4 tsp
- Salt & water - as needed
- Cooking oil – to deep fry murukku
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HOW TO MAKE BESAN MURUKKU
- In a bowl sieve and mix besan flour, rice flour.
- Add ajwain, red chilli powder, sesame seeds, hing, butter, hot oil and salt.
- Mix well. Then add water gradually and make a smooth, pliable, slightly sticky dough.
- In the murukku press, keep the star mould and fill the dough.
- Heat oil and check the temperature. Press the small murukku in a sheet.
- Drop in hot oil and fry both the sides till bubbles cease. Remove in a tissue paper.
- Store in a box after murukku comes to room temperature. Stays good for 15 days. Enjoy !
BESAN FLOUR MURUKKU - STEP BY STEP PICTURES
- In a wide bowl, place a sieve. Add rice flour and besan flour to it. Sieve them well.
- Add salt, hing, ajwain, sesame seeds, red chilli powder , hot oil and butter. Mix well without water to spread the butter evenly with the flour.
- Now add water gradually and make a smooth, pliable dough. Dough can be slightly sticky. If you add less water, murukku gets cut while pressing. So add right amount of water. Cover the dough with a plate till use. Do not dry the dough.
- Take the murukku press and place the star mould or round mould with a single hole. Fill the murukku dough. In a butter paper or polythene sheet, press the murukku. Make small sized murukku with one rotation as I did.
- Heat oil in a kadai. Drop a pinch of dough and see if it comes to top immediately without changing in color. It indicates correct oil temperature.
- Now drop kutty murukku one by one in oil. Beginners, slide the murukku in the corner of kadai to avoid splashing of oil. Cook 10 to 15 in one batch based on the quantity of oil. Cook in medium flame. Toss in regular intervals and cook both the sides till bubbles cease. Do not burn it. Cook patiently in correct flame. Remove & drain the oil in a tissue paper.
Store the murukku in a box after it cools down. Stays good for 15 days, enjoy !
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Note
- Adjust the quantity of red chilli powder as per your taste. Color of murukku depends on chilli powder. Skip if you don’t like to use it.
- Do not over fry, it turns black. Cook in medium flame by tossing in regular intervals.
- Do not add more butter. Oil may bubble.
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Try this small sized besan murukku and enjoy !
2 comments :
Mam, i tried this in low flame using refined groundnut oil.taste
was good but for me except the first batch, other batch murukku was
either it was too hard or little bit soft when we bite. I don't know
where I went wrong.if possible,plz give your suggestions.
Hi, thanks for trying. As the first batch was good, it may be due to the dough thickness. Sprinkling little water may be needed. Have you kept the dough open in any case? Also this murukku doesn't have melt in mouth texture. It's like bite n eat, slightly on the harder side.
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