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Author: Sangeetha Priya
Ingredients
Raw Rice Flour Kai Murukku Version I
  • Raw Rice - 2 Cups
  • Urad Flour or Pottukadalai Flour - 5 Tbsp You can dry roast 1/2 cup urad dal and make fine powder
  • Butter - 4 Tbsp Softened
  • Sesame Seeds - 1 Tbsp
  • Salt and Water - As needed to make the murukku dough
  • Oil - To Deep Fry
Idli Rice Batter Kai Murukku
  • Idli Rice/IR-20 - 1 and 1/2 Cups
  • Homemade or Store Bought Urad Flour or Pottukadalai Flour - 1/2 Cup you may not need all
  • Butter - 3 Tbsp
  • Ajwain/Omam - 1tsp Replace with Cumin Seeds
  • Sesame Seeds- 2tsp Optional
  • Salt - As Needed
  • Oil - To Deep fry
Instructions
Raw Rice Flour Kai Murukku Batter Preparation
  1. Soak rice for 2 hours, drain and spread over cloth for 20-30 minutes (Pic 1).
  2. Powder the rice in batches and sieve it (Pic 2), make sure it has some moisture while grinding.
  3. Again powder the coarse rice filtered during this process.
  4. Finally you get 4 and 1/4 Cups to 4n1/2 cups of Rice flour.
  5. Mix the remaining ingredients to rice flour (pic 3) except water and oil.
  6. Now sprinkle little by little water and make soft non sticky dough (Pic 4).
  7. Cover the dough till you use.
Wet Batter Kai Murukku Dough Preparation
  1. Soak rice for at least 3 hours.
  2. Meanwhile dry roast the urad dhal till golden brown and allow to cool completely.
  3. Grind the fried dal and sieve it to get fine powder.
  4. Grind the rice in grinder with less water and to very smooth consistency, for batter consistency check here.
  5. Now add omam, sesame seeds, butter, salt, urad dhal powder to rice batter (Pic 1 below).
  6. Reserve few urad flour and if needed add more at last.
  7. The quantity of urad flour depends on how thick the rice batter is, so after adding 1/4 Cup add urad dal flour in tbsps.
  8. Attain the perfect consistency as shown in picture 2 (above) and when u make shapes it should hold, if it breaks it needs more moisture ie sprinkle water and knead again.
  9. Hereafter making of kai murukku is same as mentioned in version 1 for both version I and version II.
How to Shape & Fry Kai Murukku
  1. Spread the same cloth used for draining the rice(the cloth should have mild wetness) and make designs as shown in above video AND pictures.
  2. Grease your hands with oil and take a lemon size ball in your hand (Pic 5).
  3. Place the lid/round cookie cutter over the cloth and around it spiral the dough without breaking (Pic 6, Version I).
  4. It comes by practice if you are not satisfied with the output you can try again.
  5. Shape at least 15 and then heat oil to deep fry it (Pic 7, Version I ).
  6. When oil is well heated/hot, using flat dosa spatula or chapathi turner or using your hands gently take the shaped murukku one at a time and drop it carefully to the oil pan.
  7. It should be cooked in medium flame so add 3-4 one by one (Stepwise Pic 4 below).
  8. Just wait and add the next one ie after the first added murukku pops up a bit.
  9. Allow to cook well (Pic 4), flip over half way thru.
  10. Meanwhile you can make shapes with the rest of the dough.
  11. Once the oil bubbles suppress and murukkus turn golden brown remove/drain the excess oil (Pic 5, above) and add the next batch to the hot oil.