Kerala Style Mullu Murukku | Rice Chakli (Step by Step Pics)

Ari murukku or Mullu murukku is one which I loved my mom's version the best, and I grew up munching these crispy ones.My mom used to make large batches and we(me & my sister) loved finishing them off, getting in and out of the kitchen.Mom always prepared all snacks at home and I think have inherited that quality from her.I too make the majority of the snacks for kids and rely on store brought ones once in a while.Murukku as such needs no introduction to South Indians, a crunchy fried roundel made of urad dal and rice flour.

These are very addictive with a cup of tea.Kids love my mom's preparation of murukku and I bring with me always a big pack of murukku filled with added love, affection and care.I followed the same recipe word to word(that my mom follows) and the outcome is in pics.I have tried this recipe a few times now, and it is foolproof.In this recipe, the urad dal is pressure cooked and ground to add to the rice flour.This way the murukku is tastier and gives a lighter colour when fried(mom's verdict).Do try & enjoy !!

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Ingredients
for dough
roasted rice flour /idiyappam podi 2 cups
whole urad dal/uzhunnu 1/3 cup
sesame seeds white or black/ellu 1tsp
cumin seeds/jeerakam 1/2 tsp
salt 1/2 tsp
asafoetioda/hing/kayam powdera pinch
oil 1 tbsp 

oil for deep frying

Method

• Wash the urad dal and add to the pressure cooker with enough water just above the dal to cook.Cook in pressure cooker for three whistles until the water is used and the dal is cooked well.It shouldn't be over cooked and mushy nor under cooked.Wait for the steam to release and then grind this dal using left over water and add more water if required to a smooth paste.
• Roast the rice flour on low medium heat without browning the flour(takes about 3- 4 minutes on medium flame).Let it cool completely,add salt and asafoetida.Add the ground urad dal in the rice flour.Add the sesame seeds,cumin seeds and combine well (you may have to add extra water to knead the dough smooth,so keep a cup of boiling water ready to add in the dough.Add as needed,you may not require the entire amount of water)

• Knead the dough smooth like for idiyappam.Scoop out small portions in the mould and close it tightly(use the star plate in the mould).Press down the mould by holding the mould on a banana leaf or parchment paper and make round concentric circles of 3 or 4 layers closely, cut the end and fix to the previous circle securely so that it doesn't open up when frying.

• Repeat the same step and make more murukku.Heat oil in a deep wok/kadai upto 2" deep on medium flame.When the oil is sizzling hot, add a small portion of the dough and check if oil is ready.If it comes up immediately, then oil is ready to fry.Slide in  the made murukku in oil and fry on medium flame.When one side is slightly done or browned, then flip the other side.Turn and fry both sides until slightly browned, drain using a slotted spoon and place on layers of paper towel.
• Repeat the same steps of filling the dough in mould and making murukku.Fry them in oil in batches(don't overcrowd the wok when frying).

NOTES
*You can add 4 tbsp of urad dal flour to make this murukku too.But as per my mom, the murukku prepared using this method gets browned faster.
*Adding boiled water to knead the dough makes smooth murukku.
*Don't leave the shaped murukku open.Leave them covered, as they may dry out and may separate from sticking. OR Make as much required for the next batch.Leave the unused dough covered at all times.
*Keep the oil on medium heat.Don't increase heat, as they may get browned faster on the outside and may not cook inside.Also, if you leave the oil too low, then the murukku drinks up more oil.
*Cool completely before storing in airtight containers.If you make bigger batches, then store the daily use one separately, as frequent opening the jar may make the left over murukku soft.

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Enjoy with a cup of tea !!