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Boiled Urad Dal Murukku

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Rajani (@thegourmetschoice)
IndianSnackVegetarian

Boiled Urad Dal Murukku is a variation of the traditional murukku recipe that uses boiled urad dal instead of urad dal flour, giving it a softer crunch and a richer flavor.

Prep Time
29min
Cook Time
20min
Total Time
49min
Boiled Urad Dal Murukku recipe

Ingredients

6 Servings
(1 serving = pieces)
  • 2cups
    rice flour
  • 1/2cup
    boiled urad dal (cooked and mashed)
  • 1tbsp
    butter (softened) or hot oil
  • 1/2tsp
    carrom seeds
  • 1/4tsp
    asafoetida (hing)
  • 1tsp
    chili powder
  • 1tsp
    salt to taste
  • water as needed for kneading
  • oil for deep frying

How to make Boiled Urad Dal Murukku

Boil the Urad Dal

  1. Take 1/2 cup of urad dal, rinse well, and pressure cook it with sufficient water for 3-4 whistles or until soft and mushy.

    Step 1.1: Take 1/2 cup of urad dal, rinse well, and pressure cook it with sufficient water for 3-4 whistles or until soft and mushy
    Step 1.2: Take 1/2 cup of urad dal, rinse well, and pressure cook it with sufficient water for 3-4 whistles or until soft and mushy
    Step 1.3: Take 1/2 cup of urad dal, rinse well, and pressure cook it with sufficient water for 3-4 whistles or until soft and mushy
    Step 1.4: Take 1/2 cup of urad dal, rinse well, and pressure cook it with sufficient water for 3-4 whistles or until soft and mushy
    Step 1.5: Take 1/2 cup of urad dal, rinse well, and pressure cook it with sufficient water for 3-4 whistles or until soft and mushy
    Step 1.6: Take 1/2 cup of urad dal, rinse well, and pressure cook it with sufficient water for 3-4 whistles or until soft and mushy

  2. Mash the urad dal to create a smooth paste. Grind to make a fine paste. Set aside.

    Step 1.1: Mash the urad dal to create a smooth paste
    Step 1.2: Mash the urad dal to create a smooth paste
    Step 1.3: Mash the urad dal to create a smooth paste
    Step 1.4: Mash the urad dal to create a smooth paste
    Step 1.5: Mash the urad dal to create a smooth paste

Mix the Dough

  1. In a mixing bowl, combine rice flour, mashed urad dal, butter or hot oil, carrom seeds, asafoetida, chili powder, and salt.

    Step 2.1: In a mixing bowl, combine rice flour, mashed urad dal, butter or hot oil, carrom seeds, asafoetida, chili powder, and salt
    Step 2.2: In a mixing bowl, combine rice flour, mashed urad dal, butter or hot oil, carrom seeds, asafoetida, chili powder, and salt
    Step 2.3: In a mixing bowl, combine rice flour, mashed urad dal, butter or hot oil, carrom seeds, asafoetida, chili powder, and salt
    Step 2.4: In a mixing bowl, combine rice flour, mashed urad dal, butter or hot oil, carrom seeds, asafoetida, chili powder, and salt
    Step 2.5: In a mixing bowl, combine rice flour, mashed urad dal, butter or hot oil, carrom seeds, asafoetida, chili powder, and salt
    Step 2.6: In a mixing bowl, combine rice flour, mashed urad dal, butter or hot oil, carrom seeds, asafoetida, chili powder, and salt
    Step 2.7: In a mixing bowl, combine rice flour, mashed urad dal, butter or hot oil, carrom seeds, asafoetida, chili powder, and salt
    Step 2.8: In a mixing bowl, combine rice flour, mashed urad dal, butter or hot oil, carrom seeds, asafoetida, chili powder, and salt

  2. Be careful, as the oil is hot to the touch. Slowly rub the mixture and incorporate all the ingredients to form a breadcrumb texture.

    Step 2.1: Be careful, as the oil is hot to the touch
    Step 2.2: Be careful, as the oil is hot to the touch

  3. Add the mashed urad dal mixture.

    Step 2.1: Add the mashed urad dal mixture
    Step 2.2: Add the mashed urad dal mixture
    Step 2.3: Add the mashed urad dal mixture

  4. Gradually add water and knead to form a soft but firm dough.

    Step 2.1: Gradually add water and knead to form a soft but firm dough
    Step 2.2: Gradually add water and knead to form a soft but firm dough
    Step 2.3: Gradually add water and knead to form a soft but firm dough

  5. Cover the dough with a lid as it prevents it from drying the dough.

    Step 2.1: Cover the dough with a lid as it prevents it from drying the dough

Shape the Murukku

  1. Grease the murukku press with oil and fill it with the dough.

    Step 3.1: Grease the [murukku press ](https://amzn
    Step 3.2: Grease the [murukku press ](https://amzn

  2. Choose the round-holed disc in the press.

    Step 3.1: Choose the round-holed disc in the press

  3. Press the dough into spiral shapes (traditional murukku shapes) on a greased plate or parchment paper or ZipLock bags.

    Step 3.1: Press the dough into spiral shapes (traditional murukku shapes) on a greased plate or [parchment paper](https://amzn
    Step 3.2: Press the dough into spiral shapes (traditional murukku shapes) on a greased plate or [parchment paper](https://amzn
    Step 3.3: Press the dough into spiral shapes (traditional murukku shapes) on a greased plate or [parchment paper](https://amzn
    Step 3.4: Press the dough into spiral shapes (traditional murukku shapes) on a greased plate or [parchment paper](https://amzn
    Step 3.5: Press the dough into spiral shapes (traditional murukku shapes) on a greased plate or [parchment paper](https://amzn

Fry the Murukku

  1. Heat oil in a deep frying pan on medium heat. Once the oil is hot, carefully slide in the murukku, a few at a time.

    Step 4.1: Heat oil in a deep frying pan on medium heat
    Step 4.2: Heat oil in a deep frying pan on medium heat
    Step 4.3: Heat oil in a deep frying pan on medium heat

  2. Fry until golden brown and crispy, turning them occasionally for even cooking.

    Step 4.1: Fry until golden brown and crispy, turning them occasionally for even cooking

  3. Remove the fried murukku and place on paper towels to drain excess oil.

    Step 4.1: Remove the fried murukku and place on paper towels to drain excess oil

Cool and Store

  1. Let the murukku cool completely before storing them in an airtight container. They remain crispy for up to two weeks.

    Step 5.1: Let the murukku cool completely before storing them in an airtight container

Tips & Tricks

  1. Ensure the urad dal is boiled until very soft and then mashed into a smooth paste. Lumps in the dal can cause the murukku dough to be uneven and might block the murukku press.

  2. The amount of butter used is important. Too much butter will make the murukku break while shaping, and too little will result in a hard texture. Stick to the recommended quantity for the best crispiness.

  3. The dough should be soft but firm enough to pass through the murukku press smoothly. If the dough is too hard, it will be difficult to press, and if it's too soft, the murukku may absorb more oil while frying. Add water gradually when kneading the dough, to get the right consistency.

  4. Keep the oil temperature at medium heat. If the oil is too hot, the murukku will brown quickly on the outside but remain undercooked inside. If it's too cold, the murukku will absorb more oil and become soggy. To test the oil, drop a small piece of dough in; it should rise to the surface immediately but not brown too quickly.

FAQS

  1. How do I make Boiled Urad Dal Murukku crispy?

    To ensure your Boiled Urad Dal Murukku is crispy, make sure to fry them in hot oil and avoid overcrowding the pan. Fry them until they turn golden brown and crispy, turning occasionally for even cooking. Let them cool completely before storing them in an airtight container to maintain their crunch.

  2. Can I make Boiled Urad Dal Murukku gluten-free?

    Yes, Boiled Urad Dal Murukku is naturally gluten-free as it uses rice flour and boiled urad dal. Just ensure that the rice flour you use is certified gluten-free to avoid any cross-contamination.

  3. What can I substitute for carrom seeds in this murukku recipe?

    If you don't have carrom seeds (ajwain) on hand, you can substitute them with cumin seeds or fennel seeds for a different flavor profile. However, keep in mind that the taste will vary slightly from the traditional recipe.

  4. How should I store leftover Boiled Urad Dal Murukku?

    To store leftover Boiled Urad Dal Murukku, let them cool completely and then place them in an airtight container. They can remain crispy for up to two weeks when stored properly. Keep them in a cool, dry place away from moisture.

  5. What are some good pairings for Boiled Urad Dal Murukku?

    Boiled Urad Dal Murukku pairs well with a variety of dips and chutneys. You can serve them with coconut chutney, mint chutney, or even a spicy tomato salsa for a delicious snack. They also make a great accompaniment to tea or coffee.

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thegourmetschoice's profile picture

Rajani

(@thegourmetschoice)

Hi I like cooking and serving others. I have 15 Years of experience in cooking. When ever I get free time I will prepare delicious...

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