Ellu murukku recipe – Sesame seeds murukku Easy, crispy murukku recipe – Perfect tea time snack and diwali snack recipe. Murukku using rice flour, urad dal flour and roasted gram flour. Ellu murukku recipe with full video and step by step pictures.
We make varieties of murukku for Diwali snacks. Murukku is a popular Diwali recipe. We also make murukku for janmashtami too. I have posted many varieties of murukku in Jeyashris kitchen. This ellu murukku is a crispy flavourful murukku with black sesame seeds. It gives a nice taste to the murukku.
Some basic tips for beginners
Why is murukku hard
If the murukku is hard it means, oil or butter is not added in right quantity while making the dough. Always add the oil | melted butter in right quantity.
Why is murukku is not crisp
Sometimes it may be undercooked. Always put the murukku into hot oil. Once it is in the oil, keep the flame medium and cook on both sides till the oil sound subsides. If it is taken in advance, it murukku will be chewy and not crispy.
Why murukku is not retaining the shape and breaking in oil
If the dough is tight, the murukku will break in oil. Or if the flour is not soft and bit coarse, the murukku will break in oil.
If you have any doubts about making murukku, please leave it in the comment section.
Check out my other murukku varieties.
Ellu murukku recipe
Ellu murukku recipe
Ingredients
- 1 cup Rice flour
- 1/4 cup urad dal
- 2 tbsp pottukadalai flour
- 1 tbsp melted butter
- 1 tbsp black sesame seeds
- Salt as needed
- Oil for deep frying
- Asafoetida 2 pinches
Instructions
- In a bowl add rice flour, urad dal flour, and pottukadalai flour.
- I used store-bought rice flour and urad dal flour.
- If you are making the flour in bulk quantity, take 4 cups of raw rice,1 cup of urad dal, and 2 tbsp of pottukadalai. Grind in the mill
- We don’t roast the urad dal, but if you want you can slightly roast it and grind.
- For pottukadalai flour, I took 2 tbsp of pottukadalai | chutney dal and make a fine powder.
- Sieve it and use the flour.
- Add 1 tbsp sesame seeds, melted butter, asafoetida, and salt.
- Mix well
- Add water and make a smooth soft dough.
- Keep it covered always.
- I used thenkuzhal achu.
- Place a portion of dough inside the achu and cover it.
- You can grease a ladle and squeeze on the back of it.
- Else you can directly squeeze it into the hot oil.
- Gently transfer the squeezed murukkus to hot oil.
- Fry on both sides in medium flame.
- Once the oil sound subsides take out from oil.
- Drain in a kitchen towel.
- Repeat the same process for the rest of the dough.
- Crispy ellu murukku is ready.
Notes
- In a bowl add rice flour, urad dal flour, and pottukadalai flour.
- I used store-bought rice flour and urad dal flour.
- If you are making the flour in bulk quantity, take 4 cups of raw rice,1 cup of urad dal, and 2 tbsp of pottukadalai. Grind in the mill.
- We don’t roast the urad dal, but if you want you can slightly roast it and grind.
- For pottukadalai flour, I took 2 tbsp of pottukadalai | chutney dal and make a fine powder.
- Sieve it and use the flour.
- Add 1 tbsp sesame seeds, melted butter, asafoetida, and salt.
- Mix well
- Add water and make a smooth soft dough.
- Keep it covered always.
- I used thenkuzhal achu.
- Place a portion of dough inside the achu and cover it.
- You can grease a ladle and squeeze on the back of it.
- Else you can directly squeeze it into the hot oil.
- Gently transfer the squeezed murukkus to hot oil.
- Fry on both sides in medium flame.
- Once the oil sound subsides take out from oil.
- Drain in a kitchen towel.
- Repeat the same process for the rest of the dough.
- Crispy ellu murukku is ready.
1.Use soft rice flour or idiyaapam flour to get a good texture of the murukku.
2.Do not make the dough in bulk, if you are making more murukku.
3.Grind 2 tbsp of pottukadlai|chutney dal, and sieve it for pottukadalai flour.
4.Use black sesame seeds for nice flavor of ellu murukku.
