Red Rice Flour Murukku – Red Rice / Sigappu arisi murukku…. just the usual murukku recipe but using red rice flour / puttu podi in the place of white rice flour. I have used store bought red rice puttu podi with besan flour, a little regular white rice flour for added texture some red chili powder. You may play it with for variation.. add in cumin seeds or omam or black sesame seeds…even add a little garlic paste…. use the base and flavor it with your choice, light addition of fennel powder gives nice flavor too! 🙂 Try the one you like!
- Red Rice Flour – 1 cup
- Rice Flour – 1/4 cup
- Gram flour / Besan – 3/4 cup
- Red Chili powder – 1 teaspoon
- Sesame seeds – 1 teaspoon
- Asafoetida – 1/4 teaspoon
- Butter – 2 tablespoons (room temperature)
- Salt – 1 teaspoon
- Water – 3/4 to 1 cup (approx)
- Oil – 4 cups (for deep frying)
Lets see how to make this Red rice flour murukku…..
Just mix red rice flour, rice flour, gram flour, red chili powder, asafoetida, sesame seeds and salt in a wide bowl. Mix thoroughly. Try our POTATO MURUKKU
Add in the butter and make sure to mix well with the dry mix… now slowly add the water little by little to make a soft dough. Knead well and cover with a cloth. Simultaneously heat oil in a kadai and keep it ready for deep frying.
Using a murukku maker… with single star press achu /mould / maker start pressing the dough to shape them into tiny swirls as shown.
Depp fry them in oil until fully cooked. Checking oil temperature– Heat the oil, drop a pinch of dough and when the dough raises to top with one sizzle then its ready for you to fry. If it sinks – oil not hot enough / if it burns – the your oil is too hot. Once you’re confident that it is at right temperature then set the flame at medium level.
Start frying the murukkus and flip once to cook the other side to fry till golden brown. Do not over crowd…. fry in batches may be 4 or 5 in one batch.
Initially the murukkus will sizzle real fast and will be bubbling when dropped in oil. After a minute of so then settle really well and all those bubbles will stop and murukku will start to sink a little bit in oil. At this stage , take them out and drain excess oil in a paper tissue.
Let them cool completely and then store in an air tight box for upto 3 weeks.
Some murukku recipes to try from our page…..
- Check the oil temperature before dropping the murukku. Try with a small sample.
- Always fry the murukku on medium high flame, otherwise it will brown the outer layer, and dough will be partially cooked inside.
- Do them in batches, do not over crowd them while frying.
- While sampling let the murukku cool completely and see if its crunchy. If its too oily then too much water in the dough – fix it with some flour mixture, if its too hard / dough is very tight to press then less fat- so fix it with one teaspoon hot oil and sprinkle with water and knead again. To much fat or butter will make the murukku melt in the oil – fix with rice flour and knead.
- Homemade rice flour or idiyappam flour or plains tore bought ready made rice flour will work for this recipe.
- You can use any press, regular thenkuzhal will also work, just shape them spiral or just press directly in oil for irregular shapes like butter mixture.
- You can add cumin seeds or ajwain in the place of sesame seeds for variation.
- Makes 30 to 35 mini murukku.