Loka Samastha Sukhino Bhavanthu!

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Apr 29, 2011

Puzhungal Arisi murukku (savoury)

Puzhungal Arisi Murukku (This is a savoury)

Parboiled rice (idli rice) - 2 cups
Putana / chutney dhal    - 2 tbsp
Urad Dhal flour            - 1 tbsp
Hing powder & Salt as per requirement
Jeera                           - 2 tsp
Oil for frying (coconut oil gives best flavour ; you can also use refined sunflower oil)
Press with 3 holes mould plate

  1. Soak rice for 2 hrs, drain and grind to a very nice paste adding little water*
  2. Finely Powder Putana dhal
  3. Roast urad dhal very lightly and make a fine powder
  4. To the rice paste, Add putana flour, urad flour, Hing, Salt, Jeera and mix well. Heat a 1 tbsp oil and add this to the flour mixture.
  5. In the meantime, pour oil in a thick bottomed pan / kadai and heat it.
  6. Spread some absorbent paper / old news paper on a big plate (this is put the murukku after frying so that excess oil will be absorbed)
  7. Now knead it to a smooth dough, divide them into equal portions.
  8. take a portion of dough, put it inside the press.
  9. To check whether the oil is ready for frying, put a small bit of the prepared dough. If it immediately bubbles & float, then the oil is ready for frying.
  10. Press the flour directly over the heat oil.
  11. fry till it is crisp and in light golden colour (to check the crispiness, the bubbles should decrease, lift the murukku in the laddle and toss it lightly. when you hear a heavy clear crispy sound, then the murukku is done). Place them on the spread paper.
  12. Storing : put a clean paper inside (at the bottom of) an airtight container and store this savoury in it. Will stay crispy for long time.

*If the paste becomes little watery, tie it in a clean cloth and keep it aside for sometime. The cloth will absorb excess water.
  • Adding hot oil to the dough will make it absorb less oil while frying and also gives crispiness. 
Murukku press with moulds
Ribbon pakkoda / flat long shaped
Manoharam (spikes)

Thenkuzhal / pipe shaped

     I made it the traditional way, moulded spirally using hands.


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