Kai murukku recipe | How to make kai murukku with video

kai murukku recipe – It is one of the most popular south indian murukku .Kai murkku as the name says the swirls are done with hands and is treat to the eyes and of course its so crispy and tasty too.I feel so elated seeing these as it was my long time dream to learn this kai murukku….so yayyy!!

Kai murukku can be made with either raw rice (pacharisi) or idli rice(pulungalarisi) but the recipe amma had written was grinding idli rice and using wet batter for making this murukku so I followed the same.For making the swirls I referred here.

I have been dreaming of making this kai murkku for the past 6 yrs.Actually I tried 2-3 times but didn’t get the swirls at all after that I didn’t dare to try again.But each year making kaimurukku was always in my wish list and finally this year again tried it and yes it has come out pretty decent and that justfies the post too 🙂

I posted a pic in instagram, yesterday and seeing the positive comments thought I should post it soon so here is the recipe of how to make kai murukku with step by step pictures and video.Making swirls sure comes by practise so don’t loose hope just keep trying.

Kai murukku recipe

Course: Snack

Cuisine: Indian

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 30 small murukkus

Kai murukku recipe the traditional way with step by step pictures.

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Ingredients

• 2 cups idli rice(parboiled rice/pulungal rice)
• 1/4 cup urad dal flour (sieved and roasted)
• 1 tbsp butter
• 1 tsp jeera
• salt to taste
• oil to deep fry

Instructions

1. Soak idli rice for 2 hours, then rinse and drain water.Grind it to a smooth batter using very less water in a grinder.You can use mixie too.Now take this batter in a mixing bowl.

2. Add urad dal flour,butter,salt and jeera.

3. Mix well so that the distribution of flour and butter is even.The batter shouldn't be very tight or too loose. It should be smooth and flexible,check my notes for more detailed information.

4. Grease your fingers with oil, keep a small lid on the cloth.Take a small lemon sized ball, bring one end to slightly pointing.

5. Roll it out using your fingers and stick it to the cap. Then gently using a twist and turn motion, roll out the dough into the shape of murukku.Now remove the cap  and then move onto making the  next murukku.Check my video.Similarly finish off the dough.I made some 10-15 murukkus then fried and again sat down to twist.

6. Heat oil in a kadai.Now using a flat laddle, take the murukku carefully and flip into preheated oil.

7. Fry until golden in low medium flame.Drain in tissue paper.Store in airtight container and enjoy.

Recipe Notes

• The dough should not be too tight, if its tight then rolling will be tough and also it will get dried up soon and will break while rolling.
• If the dough is too tight then sprinkle little water.
• Grind the batter with minimum water, just keep sprinkling water little by little while grinding.
• If the batter is little runny add a tbsp of urad dal flour.Do not add more.
• Never roll the remaining dough into balls like seedai and put it in oil, it will burst.It happened for me while making butter murukku.
• While mixing the dough mix well with your hands, do not knead but mix really well so that the distribution of flours and butter is even throughout.

Steps to make kai murukku recipe:

1. Soak idli rice for 2 hours, then rinse and drain water.Grind it to a smooth batter using very less water in a grinder.You can use mixie too.Now take this batter in a mixing bowl.
   
2. Add urad dal flour,butter,salt and jeera.
   
3. Mix well so that the distribution of flour and butter is even.The batter shouldn’t be very tight or too loose. It should be smooth and flexible,check my notes for more detailed information.
   
4. Grease your fingers with oil, keep a small lid on the cloth.Take a small lemon sized ball, bring one end to slightly pointing.Roll it out using your fingers and stick it to the cap. Then gently using a twist and turn motion, roll out the dough into the shape of murukku.Now remove the cap and then move onto making the next murukku.Check my video.Similarly finish off the dough.I made some 10-15 murukkus then fried and again sat down to twist.2-3 rounds will do for each murukku
   
5. Heat oil in a kadai.Now using a flat laddle, take the murukku carefully and flip into preheated oil.
   
6. Fry until golden in low medium flame.Drain in tissue paper.Store in airtight container and enjoy.
   

Store in clean airtight container.

Serve with coffee.

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