Tapioca Murukku as the name suggests Murukku is made with Tapioca which is also known as maravalli kizhangu in Tamil. We usually pressure cook this tapioca with a little salt and have it as an evening snack along with tea or coffee.
This time I wanted to try something different and made this as murukku. It came out so crispy and the taste of tapioca was loved by all at home. I did not add any urad dal powder, roasted gram powder or Bengal gram powder as we add with other varieties of murukku. tapioca paste binds well with the rice flour and was able to press smoothly without any difficulty.
I added some chili powder for spice. If you want it spicier add more chili powder as per your needs. If we add chili powder the murukku turns to be golden brown in color. If you want white color murukku, add green chili paste instead of chili powder or else you can skip both and add coarsely crushed pepper powder. Now let us see how to prepare this recipe.
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- 1 cup Rice flour Idiyappam flour
- 1/2 cup Tapioca Boiled
- 1 tsp Sesame seed/Ellu
- 1 tbsp Ghee/butter/oil
- 1/2 tsp Chili powder
- salt to taste
- 2 cups oil to deep fry
- Peel skin and pressure cook tapioca in enough water for 5 whistles. Grind half a cup of tapioca to smooth paste by adding little water and set aside.
- Now add rice flour, sesame seeds, chili powder, salt to taste, melted butter along with the ground tapioca.
- Then add water little by little. Bring it to a chapati dough consistency. It should neither be too stiff nor too soft. Murukku press (3 dots) shown here in the video is used for making murukku.
- Take a small portion of dough and make it into the ball. Now grease the murukku press with oil and fill 3/4 of the press with dough. Keep 2-3 butter paper ready by applying oil on it.
- Now press the murukku batter on butter paper in a circular motion as shown. 3 to 4 circles are enough. Heat oil in a heavy bottom Kadai. First, check by dropping a little dough in oil. If the 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 2 to 3 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 the remaining murukku batter. Let it cool and store it in an airtight container.
- Use any good brand rice flour.
- Always cook murukku in medium-low flame to evenly cook.
- Instead of sesame seeds, you can use carom seeds or cumin seeds.
- 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.
Delicious crispy and crunchy Tapioca Murukku is ready to relish.
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