Скачать или смотреть How To Make Urad Dal Murukku Recipe|Boiled Urad Dal Murukku|Urad Dal Murukku |Cooked Urad dal Muruku

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How To Make Urad Dal Murukku Recipe| Boiled Urad Dal Murukku| Urad Dal Murukku |Cooked Urad dal Muruku
Boiled Urad Dal Murukku is a variation of the traditional murukku recipe that uses boiled urad dal instead of urad dal flour. This method gives the murukku a softer crunch and a richer flavor. Here’s how you can make it:

Ingredients:
Rice flour – 2 cups
Boiled urad dal – 1/2 cup (cooked and mashed)
Butter – 1 tbsp (softened)/ Hot Oil- 2tbsp
carrom seeds-1/2 tsp
Asafoetida (hing) – ¼ tsp
Chili powder – 1 tsp
Salt – to taste
Water – as needed for kneading
Oil – for deep frying
Instructions:
Boil the Urad Dal:

Take 1/2 cup of urad dal, rinse well, and pressure cook it with sufficient water for 3-4 whistles or until soft and mushy.
Drain excess water and mash the urad dal to a smooth paste. grind to make fine paste. Set aside.
Mix the Dough:

Shape the Murukku:

Grease the murukku press with oil and fill it with the dough.
Choose the round-holed disc in the press.
Press the dough into spiral shapes (traditional murukku shapes) on a greased plate or parchment paper.
Fry the Murukku:

Heat oil in a deep frying pan on medium heat.
Once the oil is hot, carefully slide in the murukku, a few at a time.
Fry until golden brown and crispy, turning them occasionally for even cooking.
Remove the fried murukku and place on paper towels to drain excess oil.
Cool and Store:

Let the murukku cool completely before storing them in an airtight container. They remain crispy for up to two weeks.
This Boiled Urad Dal Murukku gives the snack a delicate flavor and is slightly softer than the traditional version, making it a perfect tea-time treat!

tips and tricks to help you make perfect Boiled Urad Dal Murukku every time:
1. Smooth Mashed Urad Dal:
Ensure the urad dal is boiled until very soft and then mashed into a smooth paste. Lumps in the dal can cause the murukku dough to be uneven and might block the murukku press.
2. Butter/ Hot Oil for Crispness:
The amount of butter used is important. Too much butter will make the murukku break while shaping, and too little will result in a hard texture. Stick to the recommended quantity for the best crispiness.
3. Consistency of the Dough:
The dough should be soft but firm enough to pass through the murukku press smoothly. If the dough is too hard, it will be difficult to press, and if it's too soft, the murukku may absorb more oil while frying.
Add water gradually when kneading the dough, to get the right consistency.
4. Oil Temperature:
Keep the oil temperature at medium heat. If the oil is too hot, the murukku will brown quickly on the outside but remain undercooked inside. If it's too cold, the murukku will absorb more oil and become soggy.
To test the oil, drop a small piece of dough in; it should rise to the surface immediately but not brown too quickly.

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