Rajma murukku recipe, Diwali recipes

Rajma murukku recipe, Red kidney bean murukku, crispy murukku recipe using cooked rajma(red kidney beans) and rice flour as the main ingredients, recipe with video and step by step pictures. Generally we make murukku using urad dal, besan flour and we south indians make many varieties of murukku too. Recently i came across Channa murukku recipe in a cookbook. I tried the same 2 weeks back using replacing rajma with channa. It turned out very well and i shared with my friends and they loved it too. As Diwali 2018 is nearing,  i thought i will post the recipe here. I am sure you will like this crispy, easy to make Rajma murukku| red kidney bean murukku. Check out our collection of Diwali recipes.
Video coming up shortly. Thanks for your kind understanding. 
Rajma murukku




Rajma murukku recipe
Rajma murukku recipe

  • Recipe Cusine: Indian
  • Prep Time: 15 Minutes
  • Cook time: 25 Minutes
  • Serves: 9 murukku
  • Author: Jeyashri
  • Recipe Category: Snack
  • Description: Rajma murukku recipe, crispy murukku recipe using cooked rajma(red kidney beans) and rice flour as the main ingredients, recipe with video and step by step pictures.
     Rice flour  1 cup
     Rajma  1/4 cup (soaked over night and cooked till soft)
     Butter + oil  1.5 tblsp
     Salt  as needed
     Sesame seeds  1 tsp
     Asafoetida  2 pinches
     Green chili  1-2
     Oil  for deep frying 


Method :

  • Soak the rajma over night.
  • Pressure cook the rajma by adding the asafoetida .
  • Once done, drain excess water and grind the cooked rajma along with green chili. 
  • In a wide bowl, add the rice flour, ground rajma paste, sesame seeds, salt and oil+butter.
  • Mix well with hands and sprinkle water little by little to make a soft crack free dough.
  • Heat oil in a pan for deep frying.
  • I used star achu for making this rajma murukku. You can use any achu of your choice. 
  • Fill the achu with a portion of dough. 
  • If you are comfortable squeeze it directly to the hot oil.
  • Else grease the back of a flat ladle and squeeze the murukku in it. Gently flip it to the oil. 
  • Ensure the oil is hot while dropping the murukkus.
  • Keep the flame medium. 
  • For the first 30 seconds do not disturb the murukkus. It will lose it shape. 
  • Flip the murukku and cook on both sides.
  • Once the shh sound of the oil subsides take it out from the oil.
  • Drain the excess oil in the kitchen towel. 
  • Repeat the same for the rest of the dough. 
  • Store the murukku in an airtight container.
  • This murukku stays good for a week. 
                        Video of how to make Rajma murukku
                  
Notes:
  1. You can add cumin seeds instead of sesame seeds.
  2. Red chilli powder can be replaced with green chili.
  3. If making in bulk, mix the dough in batches. 
  4. You can use chickpeas instead of rajma to make this murukku. 

Rajma-murukku

Method with step by step pictures :

  • Soak the rajma over night.
  • Pressure cook the rajma by adding the asafoetida .
  • Once done, drain excess water and grind the cooked rajma along with green chili. 
rajma murukku 1
  • In a wide bowl, add the rice flour, ground rajma paste, sesame seeds, salt and oil+butter.
  • Mix well with hands and sprinkle water little by little to make a soft crack free dough.
rajma murukku 2
  • Heat oil in a pan for deep frying.
  • I used star achu for making this rajma murukku. You can use any achu of your choice. 
rajma murukku 5
  • Fill the achu with a portion of dough. 
  • If you are comfortable squeeze it directly to the hot oil.
  • Else grease the back of a flat ladle and squeeze the murukku in it. Gently flip it to the oil. 
  • Ensure the oil is hot while dropping the murukkus.
  • Keep the flame medium. 
rajma murukku 3
  • For the first 30 seconds do not disturb the murukkus. It will lose it shape. 
  • Flip the murukku and cook on both sides.
  • Once the shh sound of the oil subsides take it out from the oil.
rajma murukku 4
  • Drain the excess oil in the kitchen towel. 
  • Repeat the same for the rest of the dough. 
  • Store the murukku in an airtight container.
  • This murukku stays good for a week. 
Rajma-murukku
Notes:
  1. You can add cumin seeds instead of sesame seeds.
  2. Red chilli powder can be replaced with green chili.
  3. If making in bulk, mix the dough in batches. 
  4. You can use chickpeas instead of rajma to make this murukku. 
    
  

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