Easy Ulundu Murukku, Urad Dal Murukku Recipe, Deepavali Murukku Recipe. Easy beginners recipe.
Click here for ulundu murukku made in air fryer.
I learnt this easy Ulundu Murukku Recipe from Perur Athama. Long time back, I was talking to her from US during Deepavali time and I was really homesick. There was no sign of Deepavali around for me. Winters can get cold and lonely in America. I dint have much tools with me and I was not ready for murukku adventure with an infant around. She convinced me that I could pull off this recipe and I did. Ever since, I have been making it all the time. It is one of the easiest recipes ever. This recipe makes for such tasty murukkus. Never tell anyone how easy this is to make. This recipe is perfect for a beginner and the ingredients are super easy. The surprising thing about this murukku is that the urad dal is boiled and added. I have never seen such a recipe. But trust me, its one of my best kept murukku secrets.
Here is how to do it:
Wash and soak half cup of urad dal in 1.5 cups of water for 20 minutes. Then pressure cook the dal with the water for 6 whistles. Switch off the flame and let the pressure in the cooker release naturally. Open the cooker and mash the dal with the back of the spoon. It should mash easily. If the dal is not fully cooked, add 1/4 cup more water and cook for 2 more whistles again. The dal should be fully cooked to a fine paste. Mash the dal with a back of a spoon. Set aside.
For every 1 portion of dal used, we will use 5 portions of rice flour. We have used half a cup of urad dal. So measure 2.5 cups of rice flour and place it in a bowl. Add salt, Ajwain seeds (Omam seeds), Sesame seeds (ellu) and a table spoon of butter. Don’t add too much butter or the murukku will become very soft while frying. Add in the cooked urad dal. Mix everything well and add water little by little to form a smooth ball. The dough should be smooth and there should not be any cracks in the dough. Add little water at a time. I added one cup of water. But each and every time, the water quantity might change depending upon the age of the rice flour. So the 1 cup water is only an approximate amount. You need to be your own judge. We are aiming for a smooth pliable dough without any cracks. Once the dough has reached that level, knead briefly for 30 seconds. Set aside. Note we did not add any kaaram (spice or chilli) to this recipe. This recipe has no kaaram.
Form small logs and fill in the murukku press. I used the three hole mould for this murukku.
Heat oil until hot. Press the murukku dough from murukku press on a ladle and use the ladle to gently drop the murukku in hot oil. Remove the murukkus from oil once the bubbles in the oil settles down. Store the murukkus in an air tight container for up-to 2 weeks.
Awesome murukkus are ready in no time.
- Measurements Used - 1 Cup = 250 ml
- ½ cup Urad dal
- 2.5 cups rice flour (store bought)
- ¼ teaspoon Ajwain seeds (Omam Seeds)
- ½ teaspoon Black Sesame Seeds ( Ellu )
- 1 teaspoon salt
- 1 tablespoon butter
- 2 to 3 cups of water
- 750 ml Vegetable Oil / Refined Peanut Oil for deep frying
- Wash and soak half cup of urad dal in 1.5 cups of water for 20 minutes. Then pressure cook the dal with the water for 6 whistles. Switch off the flame and let the pressure in the cooker release naturally. Open the cooker and mash the dal with the back of the spoon. Set aside.
- Add rice flour, salt, Ajwain seeds (Omam seeds), Sesame seeds (ellu) and butter.
- Mix everything well and add water little by little to form a smooth ball. The dough should be smooth and there should not be any cracks in the dough.
- Form small logs and fill in the murukku press.
- Heat oil until hot. Press the murukku dough from murukku press on a ladle and use the ladle to gently drop the murukku in hot oil. Remove the murukkus from oil once the bubbles in the oil settles down. Store murukkus in an air tight container for up-to 2 weeks.
The post Easy Ulundu Murukku, Urad Dal Murukku Recipe appeared first on Kannamma Cooks.
