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Apr 29, 2011

Pacharisi Murukku (Savoury made using raw rice)

Raw Rice flour - 9 cups
Roasted urad dhal powder - 1 cup
Salt to taste
Sesame Seeds - 2 tsp
Hing powder as per requirement
Butter (ratio is for 1kg rice = 200 g butter)
water to knead the dough

  1. Soak raw rice for 1/2 hr. Drain completely. Spread on a clean cloth and let it dry under a fan for 45 minutes. stir it frequently during the period. Then powder it nicely. Pass it through a sieve. This will help you filter any coarse partcile to prevent spluttering while frying.
  2. Roast urad dhal and finely powder it.
  3. In a wide container, put the butter and salt, rub it well till a nice foam form.
  4. Add Rice flour and Urad flour, hing and sesame seeds mix well.
  5. Heat oil in a kadai.
  6. Adding water little by little (dough should not be too hard or too loose) knead a smooth dough. Divide them into equal portions.
  7. To check the oil, put a tiny bit of prepared dough. If it immediately bubble & come on top it means the oil is ready for frying.
  8. Put a portion of dough into the mould, press it over the hot oil in round shape. To check the crispiness & for storage tip, please refer Puzhunglarisi murukku recipe. Your yummy savoury is ready.
  • This flour can be used for making kai murrukku too but instead of a press, it is shaped using fingers into small spiral coils and then frie. 
  • Raw rice / pacharisi murukku consumes less oil compared to puzhungalirisi murukku.

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