Mini Poondu Murukku/Garlic Murukku as the name suggest murukku is made of garlic. Last time I made cashew murukku and it turned out to be so crisp with nice even color. This time made same mullu murukku with garlic flavor in miniature size.
Why should we prepare murukku only for festivals? This can be made and had at any time when we have cravings for a crunchy savory snack. My hubby and daughter wanted to have something to munch along with a hot cup of tea. Both like garlic flavor. So instead of making regular normal murukku, made this garlic flavored mini murukku. My daughter loved it a lot and munched this whole lot in a day itself. As this was a super hit in my house, wanted to share the recipe with you all. Now let us see how to prepare this recipe.
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- 1 Cup Rice flour Idiyappam flour
- 1/3 Cup Bengal gram flour/Kadalai Maavu
- 1 tsp Chili powder
- 1 tsp Sesame seed/Ellu Black
- salt to taste
- 1 tbsp Butter
- 5 Garlic pods
- 2 Cups oil to deep fry
- Add garlic, little water in a mixer and grind it to a smooth paste. In a wide bowl add rice flour, Bengal gram flour, chili powder, sesame seeds, salt to taste and mix thoroughly.
- Then add butter, hot oil 2 tsp, filtered garlic water and crumble all well. Then add little by little water and bring to chapati dough consistency. It should neither be too stiff nor too soft.
- Murukku press (single star) shown here is used for making murukku. Take a small portion of dough and make to the ball. Now grease the murukku press with oil and fill 3/4 of the press with dough. Keep a butter paper ready. Now press the murukku batter on butter paper in a circular motion as shown. 2 to 2 and a half circles are enough as we are making mini murukku. Keep 8 to 10 murukkus ready to fry.
- Heat oil in a heavy bottom Kadai. First, check by dropping a little dough in oil. If oil is hot enough the dough would rise immediately or else it will go down. Now gently drop the murukku into the oil. Deep fry 8-10 murukkus at a time. Do not overcrowd. Let it cook on low flame till it turns crispy. Then gently turn to the other side and let it cook till bubbling stops. Now remove and place it on a kitchen towel to remove excess oil. Repeat the process with remaining murukku batter. Let it cool and store it in an airtight container.
- Use any good brand rice flour.
- Always cook murukku on the medium-low flame to evenly cook.
- Instead of sesame seeds, you can use jeera.
- Gently drop the murukku into oil, or else oil may spill. Use enough oil to deep fry.
- If you feel the dough is getting dry and not able to press, sprinkle little water and mix it thoroughly.
- Always keep the dough closed with a cloth or lid to prevent it from getting dry.
- If making in large quantities always make it in batches.
You might also like Kara Sev, Kara Boondi, Butter Murukku, Plain Sev, Ribbon Pakoda.
Crispy and crunchy Mini Poondu Murukku/Mini Garlic Murukku is ready to relish.
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