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Puzhungal arisi murukku புழுங்கல் அரிசி முறுக்கு Murukku recipes
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Puzhungal arisi murukku – south Indian murukku made with parboiled rice and fried gram dal (pottukadalai) by grinding wet batter in grinder. Full detailed recipe with tips and tricks : https://rakskitchen.net/puzhungal-ari... • Puzhungal arisi murukku recipe • Recipe Cuisine: Indian | Recipe Category: Snack • Prep Time: 3 Hrs soaking | Cook time: 30 mins | Makes: 20 • Ingredients • Puzhungal arisi (Idli rice- Parboiled rice) – 2 cups • Fried gram dal ( Pottukadalai ) powdered – 1/2 cup • Red chilli – 4 - 6 • Carom seeds (Ajwain/Omam) – 1 tsp • Sesame seeds – 1 tsp • Hot oil – 1 1/2 tbsp • Asafoetida – 1/4 tsp • Oil – to deep fry • Salt – As needed • Method • Soak idli rice along with red chilli for 3 hrs minimum. Drain water and grind it in a wet grinder with very little water, just enough for the grinder to run freely. The batter should be thick as well as smooth. It will take a bit of time, but do make sure to grind smoothly. Sprinkle water in between if its too tight. • Meanwhile, powder fried gram dal (pottukadalai) to a fine powder in a mixie. • Sieve it well and measure 1/2 cup heaped flour. Transfer the ground wet batter to a mixing bowl. • Add sesame seeds, ajwain, asafoetida and required salt, along with fried gram dal flour. Add hot oil. Heat oil side by side for deep frying. • Mix well and make a dough that is non-sticky. You can add one or two more tbsp of fried gram dal flour. But not more than that. *Refer notes. Place the murukku plate in the murukku press. • Fill the press with the dough and squeeze in flat greased ladles into round murukkus. Do not layer it too much as it will take time to get cooked. • Drop the murukkus gently into hot oil and cook until the bubbles ceases. Flip and cook until golden and shhhh sound ceases. • Drain in paper towel. Repeat to finish the batter. • Notes • Using the spatula given along with grinder, wipe the sides and other parts where rice will be stuck and remain without getting ground. this is to ensure evenly smooth batter. • If the dough is too loose even after adding flour, tie it in a clean white cotton cloth for a while, it will absorb the excess moisture and give you firmer dough. • Keep the batter closed all the time to avoid drying. • I completely forgot to add red chilliesSad, but recommend you to try adding. • White dropping murukku in oil, oil should be hot. You can regulate the heat later while its getting cooked. • Idli rice should be ground very smooth for perfect murukku. • I have not tried with parboiled rice that we cook for eating. This is with idli rice.
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