Kai Muruku evokes memories of weddings in the family. This crispy rice treat is hard to make and the hallmark of a good tam-bram chef is his/her ability to handcraft these tasty morsels. I grew up watching Amma make Kai Murukku and Seedai for Krishna Jayanthi. In the recent past, I have relied on Grand Snacks to satisfy this craving. In the past month when visiting my sister Amma indulged her by making murukkus at home.
Stuff you will need:
Good quality rice soaked for a few hours, dried, ground and sieved to yield silky smooth flour. (I cup)
Urad dhal – roasted to a golden brown, ground, sieved to yield a smooth flour. (1 tbsp aka karandi)
Butter: 1 stick (1/4 lb)
Jeera/Cumin seeds: 2 tsp
Salt to taste
Asafoetida 1/2 tsp
Canola oil to fry.
How to make it?
Mix the rice flour, urad flour, jeera, asafoetida, salt and butter with just enough water to make a pliable dough. Taking a portion of the dough use index, ring fingers and thumb to twirl the muruku into shape as shown. Make about 10 murukkus on a clean sheet of paper or thin muslin cloth.
Heat oil in a shallow pan. When oil is hot enough, use a flat ladle (dosa thiruppi) to slide the muruku into hot oil. Murukkus can be fried in batches depending on size of pan. Turn every once in a while till the murukkus are slightly brown and drain and remove to a tissue lined container.
Stores well in a cool airtight container.
Rice flour can be used in place of soaked, dried, ground rice. The quality differs obviously but it also takes out a chunk of the time consuming process. Making murukkus take time and practice. Do not skimp on butter or try replacing with ghee. This will not give the nice crispy texture to the murukku.