Name: Garlic Murukku Recipe
Total time: 12 min
Yield: 12
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Garlic Murukku Recipe

Chitra

Crawler

Indian

Vegetarian

Rice flour/idiyappam flour

Besan flour/kadalai maavu

Softened butter to 1

Hot oil

Salt and water as needed

Cumin seeds

Garlic Cloves

Peel garlic cloves. Soak garlic and red chillies in 1tbsp water (you can use hot water too). Let it soak for 10 minutes. Then grind it to a paste adding the soaked water. It wont grind to a smooth paste as the quantity is less. So grind it continuously for a minute, wipe the jar and grind it till it turns smooth. Dont worry, it looks watery after grinding. But make sure there are no garlic pieces or chilli seeds. It may block the chakli nozzle while squeezing.

step 1

In a wide bowl, take the rice flour, besan flour, salt and sieve it. To this, add softened butter. Heat oil in a mini pan and add 1 tsp hot oil to the murukku mixture. Add ground garlic paste. Mix well to spread the butter and oil with the flour. Check for salt. Add more if needed. Then add water little by little and make a smooth dough. No problem if the dough is slightly sticky.

step 2

Take the star mould and keep in the murukku press/chakli press. Fill the mould with the dough and squeeze it to make a round, concentric circle. You can press the murukku in a butter paper or polythene sheet. Cover the remaining dough with a wet cloth or a plastic cover. This dough may tighten over time. So if needed, sprinkle some water, mix well and press it.

step 3

Heat oil in a kadai and when it gets heated, drop a pinch of dough and if it rises to the top immediately, oil temperature is right. Drop 2-3 murukku in hot oil and cook both the sides till bubbles cease. Remove in a tissue paper. You can also squeeze the murukku directly in oil, cook them and break into pieces just like butter murukku. Either ways would do. In lakshmi stall, i saw it as pieces/thool murukku and not as whole ones. So i made a batch in that way too.

step 4

Store in an airtight box after cools down. Enjoy for weeks! this murukku takes time to lend all its flavor. So try to consume the murukku after few hours of making. Enjoy!.

step 5