Pepper Murukku | Diwali Snacks
Today I am posting an spicy & crunchy version of festival Savory Dish, Pepper Murukku..!! I just love Pepper Murukku than the usual murukku recipe, as it tastes sooper hot with peppery flavor with a cup of tea or coffee. I got this recipe from my cousin sister and thanks to her for this wonderful recipe. It turned out pretty well and they’re extremely tasty & crispy to enjoy with Diwali sweets. This savory snack is prepared with combination of rice flour, urad dal flour and freshly crushed peppercorns.
Ingredients
Rice flour - 2 cups
Urad dal flour - 2 to 3 tbsp
Pepper - 2 tsp
Hing - ¼ tsp
Sesame seeds - ½ tsp
Cumin - ½ tsp
Ajwain / carom - ½ tsp
Butter - 1 ½ tbsp
Oil - to deep fry
Salt to taste
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Instructions
1.
Take rice flour in a mixing bowl
2.
Dry roast the urad dal in low flame till nice aroma comes
3.
When it is cooled down, grind into a smooth powder
4.
Sieve the powder of dal to remove small lumps
5.
Mix it with the rice flour
6.
Add salt, hing, sesame seeds, cumin and ajwain
7.
Combine the flour
8.
Crush the pepper corns coarsely
9.
Add it to the flour
10.
Mix well
11.
Now the flour is ready to use for making murukkus
12.
Add water gradually and knead well
13.
Add butter and make a soft pliable dough
14.
Wash and clean the murukku mould / press
15.
Grease it with oil
16.
Take a good amount of dough and stuff inside the mould
17.
Heat oil in a frypan
18.
Once the oil is hot, press the murukku directly over hot oil
19.
( beginners can also press the murukku over ladle and drop it in oil)
20.
Deep fry the murukkus, in medium high flame
21.
Flip it over to other side and cook until sizzling of oil stops and murukku turns golden brown
22.
Take out from the hot oil and drain the excess oil in kitchen towel
23.
Repeat the same for the remaining dough
24.
Super crispy Murukku with hot pepper flavor is ready
25.
Enjoy as it is with Diwali sweets or with your piping hot cup of tea or coffe
26.
Store it in air-tight container for crispness and long shelf life
27.
It stays good for 2 to 3 weeks