Murukku Flour

Roll Murukku

Murukku is made from rice flour or urad dal flour and seasoned with salt as well as some select spices. This is is golden-brown and crunchy. The term Murukku is derived from the Tamil language and it roughly means “to twist”. This is because the spiral shape of the Murukku actually looks like a long roll of dough which has been twisted several times. What’s more? Murukku is a blanket term for a variety of other sweet and savoury eats that are consumed with tea or coffee which means that it needn’t always be salty in taste.

Ingredients

• P.J.T Murukku flour-as required
• Butter – 5 Tbsp (softened at rom temperature)
• Salt – 2 1/2 tsp.
• Asafoetida – 1 tsp.

• Jeera – 1 tsp.
• Hot oil – 3 Tbsp.
• Water – as required

Preparation

• Soak rice for an hour and drain water completely. Spread for 30 mins in a clean cotton kitchen towel to absorb the excess moisture. Grind this to a fine powder in mixie and sieve it to get rice flour.
• Boil a cup of water in a vessel. Add butter and salt to it and then the flour. I added 1 & 1/2 cups of flour to get the dough. Immediately switch off the flame. the quantity of flour differs depending upon the rice flour quality.
• The dough should be thick enough like the usual murukku dough.  So keep the flour ready to add more if needed. Keep the dough covered. After its cooled down or warm enough to handle, add jeera, red chilli powder, sesame seeds and knead to a dough.
• You can make the pinch equal amount of dough for making the roll murukku.