Eggless Rose Cookies/Achu Murukku Recipe - Kerala Achappam Without Egg

As far as I know achu murukku/rosette cookies/rose cookies is very popular in Kerala and is called as achappam in Malayalam. Recently when I was browsing for some Christmas special recipes, I found achu murukku without egg is made for Christmas by people in and around Nagercoil. And this is my most favourite snack too. I just love its mild sweetness with flavour of coconut milk.

Whenever my neighbour Mrs. Prema visits her native place in Kerala, I tell her to buy a packet of achappam and coconut oil halwa especially for me. As a big fan of this achappam, I wanted to try them in my kitchen for long time and bought achu murukku mould from Salem, Tamil nadu long back. I tried once some months ago but I couldn’t make it properly. 

Yesterday I tried it again after referring this and this recipe. I made some slight changes in ingredients as per my convenience and taste. To my surprise, it came out really well and I was so happy and proud that I could make it well without eggs.

To make a perfect eggless rose cookies, the consistency of batter and heating point of oil is more important. I have explained them in Method section below. Also go through my notes before you start if you are a beginner. Ok, Lets see how to make this eggless rose cookies/Achu murukku/Kerala achappam without egg at home easily.

Eggless achu murukku recipe/Rose cookies recipe

Eggless achu murukku recipe/Rose cookies recipe for Christmas Celebration.

Cuisine: Indian

Category: Sweet

Serves: 15 nos

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

1 cup - 250ml Raw rice flour - 1/2 cup Maida - 2 tbsp Powdered sugar - 3 tbsp ( use 1/4 cup for more sweetness) Salt - a pinch Cardamom - 2 nos Water + Coconut milk - 1/2 cup +1/4 cup ( 1-2 tbsp more of water)

HOW TO MAKE ACHAPPAM - METHOD

Powder 1/4 cup of sugar and 2 cardamom seeds together. Measure 1/4 cup from it and set aside. In a deep bowl, sieve the maida, rice flour, salt and sugar powder. Mix water + coconut milk and add it to the sieved ingredients. The consistency of batter should be slightly thinner than dosa batter. Add little more water to adjust the consistency if needed. Heat oil in a kadai and dip the mould in oil till use. The mould should be hot. Add a pinch of batter to check the heat of oil and as soon as it rises, keep the flame completely low and dip 3/4th of the mould in the batter. When you dip the mould in batter,u should get a ssshhh sound. Immediately keep the mould in oil. Do not touch the mould till bottom of kadai as it may stick. As soon as you keep the mould inside the oil, it will become foamy and the batter starts to cook. Leave it for 30 seconds in very low flame. Do not wait for the murukku to half cook because you may not be able to release it. You can shake the mould and release the murukku OR hold the mould in one hand and release the corners of murukku from the mould using a knife in other hand. You need to do this way for 3 to 4 murukku. After that Murukku will release in oil and gets cooked. Cook for 30 seconds and flip the murukku. Again cook for 30 seconds till bubbles cease n murukku turns golden brown lightly. Murukku will be soft while you remove but it turns crispy and hard as it cools down. Remove in a tissue paper and drain the oil. Store in an air tight box after it cools down. Again keep the mould in hot oil and increase the flame. Keep it for few seconds and dip in batter. Reduce the flame and cook it as mentioned above. Repeat the same process. Remember to cook in low flame to get nice color. Also increase the flame as soon as you remove the murukku from the flame. By doing this way, you can adjust the heating level and murukku cooks uniformly. I would like to mention one more point here..i.e the top portion takes more time than the bottom. So cook the top portion for more time, 45 seconds and then flip, cook the other side.  It stays good for weeks but I bet the box would be empty before that.

Note

Adding the correct quantity of water/coconut milk is more important to make perfect achu murukku. If you add less water,batter will be thick and rose cookies will be hard n chewy. If you add more water, batter will become thin and it won’t coat properly in the mould. So the consistency of batter is much more important. The heating point of oil is also more important. If it is too hot, color of achu murukku turns dark brown. So you should cook in low flame at perfect heating point. Some recipes have suggested to shake the mould after dropping in oil to release the murukku. But I felt the shape of murukku gets changed while shaking the mould. So I followed knife method. The batter won’t coat the mould if the mould is not hot. So don’t forget to heat the mould every time before dipping in batter.

Do try these yummy eggless rose cookies for this Christmas and have a great celebration !!

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Very good recipes Tags: Eggless ahcu murukku recipe, Achu murukku recipe, Achu murukku, achappam recipe, Eggless achappam recipe, Eggless rose cookies recipe, Eggless rose cookies, Rose cookies recipe Kerala, Eggless Christmas recipes.Christmas recipes

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Puzhungal Arisi Murukku, Thattai Recipe - Idli Rice Murukku Recipe - Par boiled Rice Murukku

After almost an year I am sharing my best friend Shalini’s recipe in my blog. Last year same time I posted Madurai masal using baby potato learning from her. After that I couldn’t post her recipes even though I keep trying. This par boiled rice murukku ( idli rice murukku / pulungal arisi murukku) cum thattuvadai recipe is one of the easy and tasty snacks recipe that is apt for this Diwali celebration.Usually we make thenkuzhal for diwali. 

This year, for a change I prepared this murukku by grinding idli rice to a smooth batter and added pottukadalai maavu/fried gram flour. I have already tried this recipe twice during Gokulashtami as kai murukku. Its easy to make spirals with this recipe compared to the raw rice kai murukku. It tastes super crispy and  comes out white in color too. We all loved it a lot. I really don’t know how to name this murukku.You can call it as rice murukku / arisi murukku, Pottukadalai maavu murukku, butter murukku & even as kai murukku because this recipe suits all these categories. So I have just titled this post as basic “ Puzhungal Arisi/Rice Murukku recipe”. 

 I made a batch of thattai murukku using the same dough. It came out very flavorful. So this is a two-in-one recipe which is a double dhamaka for Diwali. If you are grinding rice for idli batter, you can take a portion of rice batter and try this murukku and thattai. Shalini suggested me to use star shaped mould and make shapes like Chakli/Mullu murukku. As my family is not fond of star murukku, I used my thenkuzhal mould and another small holed mould which I bought recently from Kumbakonam. Raksha loved the thin murukku a lot. 

There are certain steps to be followed carefully to make this murukku crispy and white. So check out my “Notes” section before you start this recipe. Ok, Lets see how to make crispy rice murukku recipe for Diwali using idli rice. You can easily prepare this murukku by reserving some rice batter while you grind for making idli,dosa batter.Try n let me know your feedback.

Puzhungal Arisi Murukku/thattu vadai recipe

Murukku and thattai recipe using idli rice & fried gram flour / pulungal arisi and pottukadalai maavu. 

Cuisine: Indian

Category: Snacks

Serves: 15 

Prep time: 2H10Min

Cook time: 20Min

Total time: 2H30Min

INGREDIENTS
1 up - 250ml

For murukku Idli rice /Par Boiled rice/ Salem rice / puzhungal arisi - 1 cup Fried gram flour  / Pottukadalai maavu - 1/4 cup Softened butter - 1 tbsp (Levelled) Hing/Asafetida - 1/4 tsp Jeera/Cumin seeds - 1.5 tsp Salt & water - as needed Cooking oil - to deep fry For thattuvadai Red chilli powder - 1/2 - 1 tsp Chana dal - 1 tbsp (Soak in water for an hour) Finely chopped curry leaves - few

METHOD

Wash and soak the idli rice / puzhungal arisi for 2 hours. Drain all the water completely. Grind it to a smooth batter adding little water as much as possible. To use less water,first grind the rice to a coarse powder. Then add water little by little and grind for longer time to make a smooth paste. Remove the batter. If you feel the batter is watery, put it in the cotton cloth for a minute. Cloth will absorb all the excess water but be careful, batter should not become too dry. There should be some moisture.( Ground rice batter should be used immediately).  To this batter add ground fried gram dal powder, softened butter, salt and hing. Mix well till butter incorporates well into the flour. The dough should be soft, non-sticky but not dry. Take a small portion of dough and fill the murukku mould.  Cover the remaining dough with a wet cloth to prevent drying.  Heat oil , simmer the flame and press the murukku directly in hot oil or drop the pressed murukku from a ladle. Deep fry both the sides till “ssh” sound and bubbles cease. Adjust the flame whenever needed. Remove and drain the oil in a tissue paper. Cover the unused dough with a wet cloth. If you are making thattai, take some murukku batter and add red chilli powder or pepper powder, finely chopped curry leaves and soaked chana dal. Mix well and pat it thin to make a small roundels using a tumbler base. Keep it in a cloth. Pierce it with a fork to avoid puffing. Drop them in oil and deep fry both the sides, remove and drain in a tissue. Enjoy !

Note

This murukku absorbs more oil when compared to raw rice thenkuzhal. Please keep this in mind. The first & most important point is rice should be ground very smooth using as much less water as possible. So grind it for long time adding water little by little. Do not add all the water at a time.  If you feel the batter has excess water, just put the batter in a cotton cloth for 1-2 minutes and remove. The cloth will absorb all the excess water. U should make murukku immediately after grinding the batter else batter may become sour and color of murukku will change. Murukku drinks more oil too. Do not grind the rice batter very thick n dry because after you add butter & gram flour, murukku dough will become even more thick and murukku will break with serrated edges while cooking in oil. So dough should be wet,soft but non-sticky. The butter should be soft and at room temperature. Do not use melted butter.The butter has to be well spreaded with the flour. Else murukku won’t come out crispy. Do not use butter more than the mentioned quantity, murukku will become oily. Adding little lesser butter is fine but color will change slightly. U can replace 1/4 cup of pottukadalai maavu by 1/8 cup of roasted urad dal flour & 1/8 cup of pottukadalai maavu/fried gram flour if  you want murukku to be more flavourful like thenkuzhal. U can replace butter with ghee or hot cooking oil but iam not sure about the color of murukku.

Enjoy making murukku and thattuvadai using this recipe and have a fun filled Diwali celebration!

 

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KAI MURUKKU RECIPE | HOW TO MAKE SUTHU MURUKKU | KRISHNA JAYANTHI RECIPES

My MIL has the practice of making Kai murukku for Gokulashtami festival. People in Tamil nadu make this murukku generally for festivals and occasions like Seemandham & marriage as seer murukku. My MIL usually says my husband’s grandmom ( ie My mil’s MIL) is an expert in making perfect swirls. My MIL also makes it very fastly & iam still learning from her. Of course swirls come only by practice.

Last year I tried kai murukku using idli rice following my friend Shalini’s recipe. It came out very well & I found it easy for twisting too. I will try to post that recipe very soon. But for festivals, we are supposed to use only raw rice/Pacharisi. So this time I wanted to try this raw rice kai murukku for krishna jayanthi. I got this recipe from my MIL and tried it for the first time. I also referred “Ammavin samayal” kai murukku video for making twists. My twists/swirls din’t come out perfect but the taste was great. Sendhil liked it very much. As every beginner’s hope, I too believe I can make perfect suthu murukku at least by next year.

There are some points to be noted to make a perfect kai murukku. First & foremost thing is “You should use only homemade processed rice flour and roasted urad dal flour”. Store bought rice flour never works.The flour should be very smooth in texture. Also, you should start making this murukku as soon as u grind the rice flour.ie, processed rice flour should be wet. If you allow the homemade flour to dry for long time,u won’t be able to make swirls properly. It will get cut. We should not add too much of butter because murkku will drink oil.

The ratio of Rice flour & urad dal flour should be 8:1.  I have shared some of the remaining tips & tricks in “Notes” section. Do have a look before you start making. Ok, Lets see how to make Kai murukku at home with step by step pictures.

Kai murukku recipe

How to make kai murukku for Gokulashtami/Krishna jayanthi

Cuisine: Indian

Category: Snacks

Serves: 10

Prep time: 2 Hours

Cook time: 10 Minutes

Total time: 2H10 Minutes

INGREDIENTS

Homemade rice flour - 1 cup (levelled) Roasted urad dal flour - 1 tbsp (levelled) Soft Butter - 1.5 tsp ( at room temp)  Black sesame seeds - 1/2 tsp Asafetida/Hing - 1/8 tsp Salt & water - as needed

METHOD

Take the homemade processed wet rice flour, urad dal flour, sesame seeds, salt and hing. Mix well. Now add soft butter and mix well with the flour. Butter should be well mixed with the flour. Lastly add water little by little and make a non-sticky dough. Take a small lemon sized ball and try to make swirls using your fingers. If you are able to make it, proceed further. If u find the thread getting cut, dough must be dry. So sprinkle little more water in the dough and knead it well. Apply little oil on your hands if the dough is sticky. Spread a cotton cloth or butter paper and place a small bottle lid. Keep a small bowl of water & a bowl of oil nearby. Take a small lemon sized ball from the dough. Make the swirls/murukku around the lid. While making the swirls,keep your hand a little higher from the lid.The dough will stretch easily if u made it perfect. When u hold ur hand higher in length, u can make the twist easily. U can dip ur hands in water whenever needed. It helps u to make twists neatly. Use ur first three fingers ( ie thumb, fore finger & big finger) and press the dough with ur thumb, make a twist and keep doing it to form a circle shape. It sounds bit difficult but it will come by practice for sure. Keep the remaining dough closed with a wet cloth to prevent drying. Make some 10 murukkus & heat oil in a pan for deep frying. Drop a small piece of dough. If it rises immediately, oil temperature is correct. Now remove the murukku using ur hand or dosa flipper and drop in oil carefully. U can slide it in the sides. It will move to the center. Add 3-4 murukku per batch and deep fry. Cook till the bubbles and sshhh sound ceases completely. Flip it once in the middle. Remove the murukku, drain in a tissue paper. Allow it to cool & Enjoy ! For storage,keep a tissue paper in a box and arrange the murukku after it cools down completely. The original flavour of murukku can be felt only by next day.U can store it for months too.It tastes crunchy and yummy.

Note

You should use only homemade processed rice flour and roasted urad dal flour”. Never roast the rice flour. It should be wet. Store bought rice flour never works. The flour should be very smooth in texture. Also you should start making this murukku as soon as you grind the rice flour. i e, processed rice flour should be wet.  If u allow the homemade flour to dry for long time, you won’t be able to make swirls properly. It will get cut. We should not add too much of butter because murkku will drink oil. The ratio of Rice flour & urad dal flour should be 8:1 Grease your fingers with oil whenever needed while making twists. For trouble shooting : If u find the thread getting cut while making twists, dip ur hand with murukku dough in water slightly and press the dough. Dough will become slightly wet. Now u can make twists easily. Never use store bought rice flour for making dough. Homemade rice flour should be slightly wet while making dough. U can use oil for greasing ur hands if u feel the dough is sticky. Less butter should be added. Adding more butter makes the murukku absorb more oil. Here Urad dal flour gives the stretchable tendency to the flour. So never skip or replace it. Some people also use gram dal flour but it works well with idli rice kai murukku & not with raw rice murukku.

Is my kai murukku looks somewhat OK ?? 

I will try to make it perfect in future by practice and update the pictures for sure. 

Technorati Tags: Kai murukku recipe,How to make kai murukku,Gokulashtami recipes Tamil,Murukku recipes,Krishna jayanthi special recipes,Janmashtami recipes,Suthu murukku,Kai murukku tamil

Very good recipes Tags: Festival recipes, Kai murukku recipe, How to make kai murukku, Gokulashtami recipes Tamil, Murukku recipes, Krishna jayanthi special recipes, Janmashtami recipes, Suthu murukku, Kai murukku tamil

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MURUKKU PODI – KIDS SNACK RECIPES

Murukku podi/Powder is a very easy and tasty snacks recipe which can attract ur kids easily. Its just a single step process..This recipe may be known to most of u but u might have forgotten about it.This post is to refresh ur memories :)..We all would have made thenkuzhal or mullu muruuku for Diwali and i hope u have some murukku leftover in ur pantry. Some kids hesitate/don’t like to eat mullu murukku as it pricks the jaws.I have seen toothless old people getting mouth ulcers by eating murukku.So,for those people, u can try this way. They’ll love it for sure. When i was young , kittu aachi( my dad’s periamma) used to come to our house to help my mom for making thenkuzhal murukku.She was a very old toothless lady. As she couldn’t eat murukku as such , my mom make this murukku podi for her and store in a box.She used to enjoy it a lot ..As kids , we too( me & my sis) used to take it in a bowl and have it after coming from school.A glass of milk and this murukku podi was our evening snacks those days during Diwali. Yesterday i tried this with leftover magizhampoo murukku for Raksha & she loved it. More than Raksha , myself and Sendhil relished a lot and we finished the bowl very quickly .Thenkuzhal murukku podi tastes the best according to me. Do try this murukku podi for a change if u have not attempted so far..U may love it like me .

Murukku podi

Murukku podi/powder is a very easy kids snack recipe which can be made in minutes using leftover murukku..

Cuisine: Indian Category: Sweet Yields: Serves 2

Prep Time: 1 Minute Cook Time: 2 Minutes Total Time: 3 Minutes

INGREDIENTS

To grind Leftover plain murukku (thenkuzhal or mullu murukku) - 5 nos Sugar –2-3 tsp (increase as per ur need)

METHOD

Break the murukku into pieces..In a dry mixie jar , take the murukku pieces.Grind  till it becomes a nice powder..Remove it in a bowl , add sugar. Mix well and enjoy ! Enjoy !

Note

For sugar patients , please avoid adding sugar. Just powder and give .. If u have spicy murukku in hand , u can powder and have it as such.   I made this recipe using leftover magizhampoo murukku. Thenkuzhal murukku tastes the best :)

My daughter had this murukku podi with complan  

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Thenkuzhal Murukku Step By Step Recipe With Video - Diwali Snacks Recipes

Mostly we all make thenkuzhal murukku for diwali or some special occasions. I love this murukku since my childhood days. I used to do all the pre preparatory works for making homemade murukku maavu like buying rice and urad dal, grinding it in flour mill, sieving etc. I sit with my mom & aachi when they make this for diwali especially to get the last batch of murukku. My mom make a batch of half cooked murukku ( we call it “arai vekkaadu” in tamil) for me. I love this murukku more than the crispy ones. I eat it hot immediately after taking out from the oil. 

Even today, my MIL make this specially for me. How sweet !!. I saw so many thenkuzhal recipes in blogosphere with different proportions of rice and urad dal. I wanted to share my version too. Hope this post helps beginners. Please go through the Notes section too. Now coming to my version with step by step pictures and video.

“””PLEASE HAVE A LOOK AT THE “POINTS TO REMEMBER” BEFORE STARTING..”””

Thenkuzhal murukku

White thenkuzhal murukku for Diwali !

Cuisine: Indian

Category: Snacks

Serves: 25 nos

Prep time: 15 Minutes

Cook time: 20 Minutes

Total time: 35 Minutes

INGREDIENTS

1 cup - 250ml Raw rice/Maavu arisi - 5 cups Round urad dal - 3/4 cup Fried gram dal/Pottukadalai - 1/4 cup Butter – 4-5 tbsp (1/4 cup) Asafetida / hing – 1/2 tsp Jeera / cumin seeds or Black sesame seeds – 2 tbsp Salt & water – As needed. Cooking oil – for deep frying. For small quantity : 1 cup = 250ml Rice flour - 1 cup ( Storebought dry rice flour) Roasted urad dal flour - 2 tbsp Melted Butter - 1 tbsp Hot oil - 1/2 tbsp Hing - 2 pinches Cumin seeds or sesame seeds - 1 tsp Salt & water - as needed Cooking oil - to deep fry

METHOD

Heat a kadai and dry roast urad dal slightly without changing its colour. Roast till nice aroma comes from urad dal. Switch off the flame and add the fried gram dal. Now mix the rice, roasted urad dal and fried gram dal. Grind in flour mill or powder it in mixie. If you use mixie to grind the mixture, please don’t forget to sieve the flour. Flour should be very fine in texture. This is called “murukku maavu”. If you have store bought readymade murukku maavu, you can use it. OR you can use store bought dry rice flour and make urad dal flour at home.  Melt butter and set aside. You can add soft butter at room temperature as well.  To this murukku maavu, add salt, melted butter, hot oil, hing, jeera or sesame seeds and water to make a non sticky dough. Take the murukku press and mould with one whole. Fill the dough and set aside.. Heat the oil in a broad kadai and and press the murukku in circular motion directly in oil or press the murukku in a polythene sheet or in the back of ladle separately and then drop in hot oil. This way you get a nice shape. If the string gets cut while pressing, either urad dal flour is less or water is less. So add 1 tsp more urad dal flour and drizzle some water, mix well and try it.  After you press the murukku , please stand a few feet away from the kadai. Sometimes, very rarely murukku may burst like seedai . If it doesn’t burst, then proceed. Cook for sometime. Flip and cook for some more time till the hiss sound and bubbles ceases. Do it in medium flame. Adjust the flame whenever needed. Remove and drain in a paper towel.. Store in an air tight container after it cools down. Don’t forget to try the half cooked murukku in the last batch. For this, after you press the murukku in oil, just flip immediately and remove in 10 secs.. Eat it hot !! White colored, crispy thenkuzhal is ready to enjoy !!

Note

When you make murukku in large quantities , make the dough in batches to avoid the dough from drying. Also cover the dough with a damp cloth or a lid while cooking murukku. This helps in getting white colored murukku for all the batches. Otherwise color may vary for the last batches. If murukku breaks while pressing, there may be less water in the dough or urad dal flour is coarse. In that case, you can sprinkle some water to the dough and mix well OR add little hot oil and try pressing. It may come out well.  We have added fried gram dal and butter to get the crispness & white color . But usually fried gram dal is not added in thenkuzhal. Its purely optional. Adding too much of butter makes the murukku look oily and becomes soggy very soon. Shelf life gets reduced. Adding more urad dal flour or too much of roasting the urad dal results in dark colored murukku.So make sure u roast the urad dal without changing the color.. The murukku flour should be very fine in texture otherwise it may burst while cooking. So I always sieve the flour for safer side.  Use enough oil for deep frying. Add more oil after few batches if necessary. Drop or press the murukku only when the oil becomes hot. U can find this by dropping a pinch of flour. It rises up quickly. This is the correct heating point. Do not let the oil fume. Always keep the flame in medium for even cooking. Instead of pressing in oil directly, you can try pressing it in the back of ladle greased with oil or greased polythene sheets. This way you’ll get nice shape.   After cooking when you break the murukku, you can see a hole in the middle of the murukku like  funnel. This denotes the murukku is perfect !!

Perfect thenkuzhal must form a hole. Can you see the hole in the broken murukku piece ? :))

Catch you all in my next post. Bye. Have a gr8 weekend.

Technorati Tags: Thenkuzhal murukku,white Murukku,Diwali snacks,Murukku step by step pics,thenkuzhal recipe with step by step pics.Tips to get white thenkuzhal.

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Thattai, Thool Murukku Recipe - Easy Diwali Snacks

I got this thattai and thool murukku recipes from a Tamil magazine. I actually wanted to make small ones like nippattu which I had in my school days.. But I couldn’t make even sized ones as I am bad in making shapes ;) To make even shapes, you can try cutting with small round shaped moulds. It was crispy & tasty..I gave some to my neighbor and the next day she asked the recipe ..She told it was too good and her sons liked it very much. I was very happy because this is the first complement I am getting from a person other than my husband:)

Ok ,coming to the ingredients required:

Ingredients for thattai 

• Processed Rice flour  - 2 cups Or Idiyappam flour
• Roasted & ground urad dal flour OR Fried gram dal powder/ Pottukadalai powder –  2 tbsp
• Fried gram dal/Pottukadalai – 2 tbsp 
• Hot Cooking oil /Butter – 2 tbsp
• Pepper powder OR Red chilli powder – 1 tsp
• Salt & water – as needed.
• Chopped curry leaves – a few
• Oil – for deep frying..

Method:

• Take a wide mouthed bowl and Mix all the items with little water & required salt to make a dough ..
• Take a polythene sheet greased with oil.Make small balls with the dough.
• Pat it to make a round shaped thattu vadai on the sheet...(Its better to use a round shaped mould for proper size & shape ).
• Heat Oil in a wok and deep fry on both the sides in medium flame till hiss sound ceases...
• Store in an air tight container and enjoy munching !!

Note
Instead of adding fried gram dal , u can also use 1 hour soaked chana dal..
U can also prick the thatti using a fork before frying to ensure proper cooking.

THOOL MURUKKU

Ingredients:

• Processed Rice flour OR Idiyappam flour  – 1 cup 
• Dry roast & Ground Urad dal powder – 2 tbsp
• Butter / Hot cooking oil – 1 tbsp
• Omam / Ajwain OR Black sesame seeds  – 1 tsp
• Salt & Water – as needed

Method:

• Mix everything in a bowl with required water &salt to make a dough.
• Take the dough in the murukku maker with single star mould in it and press in the hot oil .
• Deep fry on both the sides and store it in an air-tight container.

Note : The color of murukku depends on the roasted urad dal flour. If you roast urad dal till golden brown , the murukku color may be turn brown. So please roast urad dal in very low flame without changing its color.

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