Besan murukku recipe, kadalai maavu murukku

Besan murukku is very easy instant snack with just few ingredients. Perfect for tea time snack or any celebration. Full video post.
Besan murukku or besan chakli is a tasty snack that we all love in our family. Usually besan/ kadalai maavu and rice are available all the days at my home. So this comes handy when Aj asks for some snack. he is not big fan of the ribbon pakoda shape, so doing it as murukku make him eat. Sure there is difference as the texture is different.
With Gokulashtami coming up this Friday (23rd Aug), I thought kadalai maavu murukku could come handy to many of you. I always make uppu seedai, vella seedai and kai murukku only. And appam or payasam any one. This year thought should do different from the usual stuffs.

For safety reasons, never roll the last little batter into balls and deep fry. Also be at safe distance always while handling with hot oil and murukku/ seedai. I will try to update more recipes, something easy and instant for the festival, stay tuned. Meanwhile, don’t forget to check the homepage and browse my old Gokulashtami recipes.

Besan murukku

Besan murukku is very easy instant snack with just few ingredients. Perfect for tea time snack or any celebration. Full video post.

• 1 cup rice flour
• 1/2 cup besan
• 1 tbsp butter
• 1 tsp oil
• 1 tsp pepper
• 1/2 tsp ajwain
• 1/4 tsp turmeric (optional)
• 1 pinch asafoetida
• Salt as needed
• Oil to deep fry

1. Take besan, rice flour, asafoetida, turmeric, pepper, butter, salt in a mixing bowl.
2. Pour warm/ hot oil to it. Mix well. Add water and make a soft dough.
3. Use murukku press with star shape holes to make chakli/ besan murukku.
4. I usually grease several ladles and squeeze murukku over it. Later transfer it to oil.
5. Heat oil, once hot, carefully transfer the murukku to it.
6. Deep fry until the bubble sound reduce. Flip and cook in medium to long flame until the bubbles ceases.
7. Drain in paper towel and repeat to finish.

• Besan murukku takes time to cook, so make sure to deep fry in low heat for long time to ensure crispy from inside.
• Use small size holes for best results. If it is thick, it tends to cook for long time which affects the crispiness.

Besan murukku method:

1. Take besan, rice flour, asafoetida, turmeric, pepper, butter, salt in a mixing bowl.
2. Pour warm/ hot oil to it. Mix well. Add water and make a soft dough.
3. Use murukku press with star shape holes to make chakli/ besan murukku.
4. I usually grease several ladles and squeeze murukku over it. Later transfer it to oil. Heat oil, once hot, carefully transfer the murukku to it.
5. Deep fry until the bubble sound reduce. Flip and cook in medium to long flame until the bubbles ceases.
6. Drain in paper towel and repeat to finish.

Cool down completely and store in airtight containers. Keeps good for 2-3 weeks at room temperature.

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