Tuesday, October 9, 2012


Recipe: Ari Murukku (A snack made from Rice powder)

There aren't many people who don't enjoy this popular Indian crunches, especially with a cup of piping hot tea or coffee.  

Though not much of a crunch lover myself, I do love Ari Murukku especially the ones my amma makes. They are so crisp and tender that its absolutely impossible to stop with just one.
I had always wanted to make some of these at home, but had been postponing it for a long time now, until my eyes fell on these lovely pictures of murukku on the wonderful blog Tasty Appetite by Jay and then there was no turning back. 

Though I had always wanted to try my mom's recipe, I decided to go ahead with this one instead and the result was absolutely delectable. Perfect, Crunchy ,tender and delicious murukku to last for a week.
Just that it didn't even last 3 days ;)

(Adapted from Tasty Appetite)


Rice powder - 2 cups
Urid dal/black gram powder - 2 tbsp (dry roast urid dal till golden brown, let cool and grind in a coffee grinder or mixer till you get fine powder)
Ajwain/Cumin seeds - 1 tsp
Asafoetida - 1/4 tsp
Butter - 1 tbsp
Salt to taste
Oil to fry


Tip in the powders, Ajwain, asafoetida and butter into a bowl and mix well. Now pour enough water, little by little till you get a soft, pliable and smooth dough.
Leave this for 5 -10 mins.
Heat oil .
Grease you murukku mould and load it with the dough.
Using the mould, press out the murukku into the hot oil and fry till the murukku turns golden brown and crisp.
Scoop out the fried murukku using a slotted spoon and let cool completely before serving.

For people who are not aware of the mould used, you can find them a Jays post here.