Puzhungal Arisi Murukku - Deep fried rice sticks made with parboiled rice | A Diwali recipe
11:51 AM
Puzhungal arisi murukku is another variety of murruku that is made with parboiled rice/ idly rice. This is one of the traditional method of making murukku in those days. When i was little, i still remember my mom would wake up very early, grind the rice and make murukku in large quantity.
Not only during diwali, there will always be murukku at home any time of the year.
The process of soaking and grinding the idly rice along with red chillies and garlic, gives a nice flavor and texture to the murukku when compared to making murukku with store brought rice flour.
Try this traditional method of making murukku for this diwali, now lets move on to the recipe,
PUZHUNGAL ARISI MURUKKU
By Sathya Sankar
Ingredients
- 1/2 kilograms Idly rice/ parboiled rice/ Puzhungal arisi
- 1/4 kilograms fried gram dal flour/pottukadalai flour, sifted
- 7-10 red chillies
- 7-10 cloves of garlic, peeled
- 2 tablespoon sesame seeds
- 2 teaspoon ajwain/omam/jeera
- salt, to taste
- oil for deep frying
Method
- Wash and soak the rice for 4 hours. In a separate bowl, soak the redchillies.
- Using a wet grinder/ mixer grinder grind the rice along with red chillies and garlic, adding a little water to a very smooth batter. The batter should have the consistency like idly batter and not too watery.
- Now add the sifted fried gram dal flour, ajwain, sesame seeds, salt and mix well to form a smooth dough.
- Heat oil in a heavy bottomed pan, the oil should be medium hot to fry the murukkus.
- Grease a murukku press with desired plate and fill it with the dough.
- Press the dough on to a greased plate or to the back of a flat laddle ( i used 4 idiyappam plates ) and drop the it into the hot oil.
- Fry the murukkus until they are golden and completely cooked.Drain them on to a paper towel.
- Repeat the same process until you have fried all the murukkus.
- Store them in an air tight container and enjoy.
Notes
- I have given the measurement for rice and fried gram dal flour in kg, it normally the ratio of 2:1. But if you measure the rice in cups, then the volume of fried gram dal flour in cups will be less than the mentioned amount. So keep that in mind when weighing the ingredients.
- If you find the murukkus are a little on the crunchy side, add a pinch of baking soda to the dough and mix well. This will make the murukkus crispy.
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