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Ari Murukk


  • Row rice (Pachari): 1 kg
  • Urad Dal (Uzhunnu paripp):100 gm
  • Asafoetida: Small piece
  • Black seasame seeds : 1 tbs
  • Cumin seeds : 1 tbs
  • Salt:As needed
  • Water: For grinding
  • Coconut oil : For deep fry

Preparing dough:

Soak the rice 4 hours. Wash and drain out the water completely.

In a pan add urad dal and stir with a ladle . No need to make any color change of urad dal. Just heat it well. Then off the flame and allow to cool.

Make a nice powder of both rice and urad dal in a mixer. You can prefer a rice mill to make very smooth powder.

Then using a sieve filter the powders properly.

In two to three table spoon of  hot water soak asafoetida.

In a vessel add rice powder, urad dal powder , 1 tbs of salt, soaked asafoetida mixture, cumin seeds and seasame seeds.

Add enough water to make it a tight dough as pathiri(as below pic). Mix very well using hand.Use little bit amount of water in 2 ,3 times to make dough.

Preparing murukk:

Make dough 3 or 4 parts based on murukk maker’s size. Then using idiyappam maker or murukk maker, you can make murkku.

Greece some oil in idiyappam maker. Place a part of dough in it.

In a banana leaf or wet cloth make any shape with idiyappam maker. Usually using circular shape murukk as in picture.

Or you can make murukk shape with your hand. For this make thick string sized long shaped dough and make round shape of this with your hand. Its very difficult to make with hand.

In a pan or ” cheena chatti ” pour oil for deep fry, then deep fry the prepared murkk. Cook both sides until golden brown color.

Tasty and crunchy murukk ready to serve.



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