Besan Flour Murukku | Kadalai Maavu Murukku

Besan Flour Murukku is a crispy, savoury snack made by pressing besan and rice flour dough through a murukku mould into hot oil and frying it. It has a blend of taste that is different and special. Besan Flour Murukku is a must try at home for Diwali and other festivals

This can be made easily and you get a batch of crispy, flavourful murukku. The best part is making it fresh at home means you know exactly what going into your snack without any preservative. Homemade murukku always taste better and stayd crispy for couple of days when stored properly.

Jump to:

• About Besan Flour Murukku
• Besan Flour Murukku Ingredients
• How to make Besan Murukku Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Besan Flour Murukku

Besan Flour Murukku is a savoury snack made with two types of flour, besan flour gives mild flavour and texture, and the rice flour makes it light and crispy when frying. The combination of both flour brings perfect balance that makes this murukku different from regular one.

The texture is crispy and crunchy when you bite it the murukku break easily and taste light not heavy. It has golden brown colour when fried properly, and it has nice texture from the sesame seeds add throughout. It stays crispy for couple of days when you store it in airtight container, which is great for making ahead for festival.

The dough needs to be smooth and right consistency to press through the mould properly, not too dry and not too wet. Getting the right dough consistency is key to making good murukku, if it is too crumbly add little water and if too loose add flour.

I usually make this on festivals and my family love it because it taste so different from store bought snack. Making a batch for festivals become tradition and everyone ask for it because it crispy and fresh from home.

Similar Recipes

• Butter Murukku Recipe
• Onion Murukku
• Potato Murukku Recipe
• Wheat Flour Murukku Recipe
• Besan Ladoo Recipe (Besan Laddu)

Besan Flour Murukku Ingredients

• Besan Flour - I use besan flour as the base and it gives mild flavour to murukku. It combine well with rice flour to make light snack.
• Rice Flour - I use rice flour to make murukku light and crispy when frying. Rice flour help give nice texture and crunch.
• Butter - I add butter for richness and flavour to the dough. It make murukku taste better and add nice taste.
• Hot Oil - I add hot oil to the dough and rub well so butter spread evenly. Hot oil important for making dough smooth and easy to press.
• Sesame Seeds - I add sesame seeds for flavour and crunch throughout murukku. It add nice taste and texture.
• Salt - I add salt for seasoning and you can adjust to taste. Salt bring out flavour of the flour.
• Water - I add water little by little to make smooth dough. Don't add too much water at once, add gradually.
• Oil - I use oil for deep frying and it should be hot but not smoking. Right oil temperature important for crispy murukku.

How to make Besan Murukku Step by Step

1.Measure both the flours and add it to sieve. Sieve well.

2.Mix it with a spoon then add butter, salt, sesame seeds.

3.Add hot oil to it and rub well for butter to spread evenly in the flour.

4.Now add water little by little. Mix well and gather together.

5.Gather to form a smooth non sticky dough like this. Grease the murukku mould with oil, fill the dough till ¾ th of the mould.

6.Start pressing in a ladle.You can keep 2 ladles and press so that you can alternate while frying. Heat oil in a kadai.Gently tap the ladle so that the murukku falls into preheated oil. Fry in low medium flame

7.Deep fry till golden brown or until the shh sound stops. Drain in tissue paper. Likewise repeat to finish the dough. Drain in tissue paper and then store.

Crispy flavorful murukku ready for teatime.

Expert Tips

• Sieve Flour Well - I sieve both the flour together to remove lumps and make them light. Sieving helps flour incorporate better with other ingredient.
• Rub Butter - I add hot oil and rub well so butter spread evenly in the flour. Even distribution of butter is for uniform taste.
• Dough Consistency - I mix well and gather to form smooth non sticky dough. If the dough is too crumbly then sprinkle little more water, if too loose then add flour.
• Right Oil Temperature - I heat oil in the kadai until hot but not smoking. Oil temperature is important because if too hot murukku burn and if too cool it become oily.
• Gentle Press - I start pressing the dough in ladle gently into preheated oil, it fall into oil on its own. You can keep 2 ladles and press so you alternate while frying.
• Fry Till Golden - I deep fry till golden brown or until the sizzle sound stop. 

Serving and Storage

Serve Besan Flour Murukku hot or at room temperature with tea or as snack anytime. You can serve immediately after frying or after it cool down completely. Drain on tissue paper to remove excess oil, then store in airtight container and it stay crispy for couple of days. Keep away from moisture because that make them soft.

FAQS

1.How do I know murukku is crispy?

Murukku is crispy when it golden brown and sound stop, which mean water evaporate and it become crunchy inside.

2.Why does my murukku come out oily?

Oil temperature not right or you frying too long make it oily. Heat oil properly and fry just till golden, don't fry extra.

3.Can I make dough ahead?

You can first make the dough in morning and fry in the evening, but it is better to fry fresh. 

4.How long they stay fresh?

This murukku just stay crispy for a week if stored properly in an airtight container.

5.Can I adjust seasoning?

Yes you can simply add more salt or sesame seeds based on preference. 

If you have any more questions about this Besan Flour Murukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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