Krishna Jayanthi Special Kai Murukku, கை சுத்து முறுக்கு, Crunchy Murukku

Krishna Jayanthi Special Kai Murukku,
கை சுத்து முறுக்கு,
Crunchy Murukku

Ingredients
1. Idly rice 1/2 padi or 2 1/2 cups
2. Pottukadalai 100 grms
3. Urad dhall whole 100 grams
4. Cumin seeds 1tbs
5. Asafoetida 1/2 tsp
6. Butter 100 grams
7. Salt as per taste

Preparation
1. Soak the idly rice in water for 2 hours.
2. After that grind the rice smoothly
3. Blend the 100 grams of roasted gram into powder and sieve it
4. Roast the 100 grams of urad dhall until golden brown and then blend into fine powder and sieve well.
5. In a mixing bowl add the rice batter, pottukadalai powder , urad dhall powder, 1 tbsp cumin seeds, 1/2 tsp asafoetida mixed with 1tsp of water, salt as per taste.

6. Mix the ingredients well.
7. Then add 100 grams of butter and mix well.
8. For kai murukku only butter is added.
9. Heated oil or ghee is not added
10. If the dough is thick sprinkle little amount of water and mix the dough.

Dough consistency
1. The dough should not stick to your hands and it must come as a ball.
2. After some time the dough will get hardened.
3. The murukkus must be fried within a few minutes the dough being made as the dough will become sour after a few minutes.

Preparation of murukkus.
1. Take a small lemon sized dough.
2. In a flat plate or any back side of a plate apply oil.

3. Twist the dough with your fingers and form the the pattern and make the murukku.
4. See that the murukku has a small hole in the centre for the murukku to fry well in oil.
5. Another method add a small bottle cap and twist the dough around it. Murukku is ready to fry.
6. Thin dough structure gives crispy murukku.
7. Heat oil in a kadai. Coconut oil is also used for frying the murukkus.
8. Fry the murukkus until half done.
9. Again fry the murukkus for the second time for crispy murukkus.
10. The murukkus are ready.
11. These murukkus can be stored in a airtight container upto one month

Enjoy the murukkus.

We wish everyone a Happy Krishna Jayanthi.

Please share your experience on trying the murukkus in the comments.

Few Types of Murukku
Kai murkku (Hand-woven murkku)
Manapparai murukku (Manapparai - the place of origin of this variety)
Mullu murukku or Magizhampoo murukku
Thenkuzhal murukku (Skinny murukku)
Oosi thenkuzhal murukku (Needle murukku)
Thengaaippaal murukku (Coconut milk murukku )
Godhumai murukku (Wheat murukku)
Kaara murukku (Spicy murukku)
Poondu murukku (Garlic murukku)
Inji murukku (Ginger murukku)
Meen murukku (Fish-thorn shaped murukku)
Vattaurulai murukku (Ring murukku)
Vennai murukku (Butter murukku)
Kadalai Murukku (Besan murukku)
Arisi murukku (Rice murukku)
Achhu murukku or Achchappam (Sweet murukku)
Karuppatti achchu murukku (Palm jaggery murukku)
Pudhina Murukku (Mint murukku)
Ezhumichai murukku(Lemon murukku)
Kelvaragu or aarya murukku (Finger millet murukku)
Kambu murukku (Pearl millet murukku)
Chola murukku (Sorghum murukku)
Thinai murukku (Foxtail millet murukku)
Ulundhu murukku (Vigna mungo murukku)
Ellu murukku (Sesame murukku)
Varagarisi or varagu murukku (Kodo millet murukku)
Thirunelveli manoharam
Urulaikkizhangu murkku (Potato murukku)
Nei murukku (Ghee murukku)
Ravai murukku (Semolina murukku)
Pulungal arisi murukku (Parboiled rice murukku)
Vengaaya murukku (Onion murukku)
Milagu murukku (Black pepper murukku)
Thakkaali murukku (Tomato murukku)
Karuveppillai murukku (Curry leave murukku)
Maida murukku (Maida murukku)