Murukku Maavu is a South Indian flour mix used to make crispy and crunchy homemade murukku. Using just 2 basic ingredients raw rice and urad dal you can make murukku maavu at home easily. It is perfect to make and store during festive season so that you can make murukku anytime.
This homemade murukku maavu is a must have during festivals like Diwali and for special occasions like Gokulashtami etc. With the right proportion of ingredients to make this flour mix, murukku turns out so crisp and delicious.
Jump to:
About Murukku Maavu
Murukku Maavu is a traditional flour mix made using raw rice and urad dal. Homemade murukku maavu is handy as we can make murukku anytime quickly and easily. You can prepare the flour in advance and store it for later use.
Usually murukku can be made using raw rice flour and other mix of ingredients. But murukku made using this flour mix tastes so good even my daughter who is not fond of murukku could not resist.
Homemade murukku flour becomes convenient whenever you crave for homemade snacks. I have made many murukku varieties at home but murukku made using this flour always stands out.
This is ammas recipe from her dairy. I usually make it during Diwali season and store it. It is just 2 ingredients raw rice and urad dal, some even add roasted gram dal but I usually prefer to stick with this 2 ingredients. Other ingredients can be added while making the murukku.
Murukku Maavu Video
Similar Recipes
Murukku Maavu Ingredients
- Raw Rice - Maavu pacharisi is usually used for making murukku varieties. It is readily available in super markets.
- Urad Dal - Whole urad dal without skin is used to make murukku flour.
How to make Murukku Maavu Step by Step
1.Take 1 kg (5 cups raw rice), rinse it well at least 2-3 times until water is clear.
2.Drain water and transfer to a sieve and let it rest for few minutes.
3.Now transfer the rice to a cloth and spread it to a single layer.
4.I usually keep it near the window where sunlight comes. You can dry in shade or indoors also but it takes time to dry. So drying in partial sunlight is recommended.
5.I dried for 10 hours. It should be completely dry, no moisture should be there at all. Once dried, transfer to a container.
6.To a pan add ¼ kg(around 1 ¼ cups) whole urad dal without skin.
7.Roast until golden.
8.Transfer to a plate and cool down completely.
9.Transfer this to the container. Choose a container that has at least 3-4 inches height above the ingredients.
10.Mix it well. I usually take to mill for grinding. If making in small quantity you can grind at home itself.
11.Murukku maavu is ready. Once you bring from the mill open and keep as it will be hot. You can even spread it in a plate for it to cool down. Do not let moisture form.
12.Transfer to a sieve in batches.
13.Sieve it well and discard the remains. Repeat to finish.
14.Spread it and cool down then store in a clean dry container.
Murukku made using homemade murukku flour.
Expert Tips
- Raw rice - Choose maavu pacharisi for best results. But if you cannot source it then use regular raw rice.
- Moisture - There should be no moisture in the rice. Make sure to dry completely.
- Roasting - While roasting urad dal do not roast more just golden is enough. If you roast until golden brown then the murukku color and taste may change.
- Sieving - Sieving is must for bigger batch as we are going to store for a long time.
- Small batch - If you are using cup measures then it is 1 cup raw rice : ¼ cup urad dal. You can grind at home itself if it is for a smaller batch but make sure to sieve it.
Serving & Storage
Murukku Maavu can be stored in an airtight container for 3 months in room temperature. It keeps well in fridge for about a year.
FAQS
1.Why is my murukku flour coarse?
If the flour is not grind fine then it may be coarse also make sure to sieve and use. Regrind it if it is still coarse.
2.What types of murukku can I make with this flour?
You can make any variety of murukku that calls for rice flour.
3. My murukku did not turn out crisp, why?
There are 2 reasons for this : one is if raw rice is not dried properly murukku may not turn crisp second is if oil is heated enough.
If you have any more questions about this Murukku Maavu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Murukku Maavu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Murukku Maavu Recipe (Homemade Murukku Flour)
Ingredients
- 1 kg raw rice
- ¼ kg urad dal
Instructions
- Take 1 kg (5 cups raw rice), rinse it well at least 2-3 times until water is clear.
- Drain water and transfer to a sieve and let it rest for few minutes.
- Now transfer the rice to a cloth and spread it to a single layer.
- I usually keep it near the window where sunlight comes. You can dry in shade or indoors also but it takes time to dry.
- I dried for 10 hours. It should be completely dry, no moisture should be there at all. Once dried, transfer to a container.
- To a pan add ¼ kg(around 1 ¼ cups) whole urad dal without skin.
- Roast until golden.
- Transfer to a plate and cool down completely.
- Transfer this to the container.
- Mix it well. I usually take to mill for grinding. If making in small quantity you can grind at home itself.
- Murukku maavu is ready. Once you bring from the mill open and keep as it will be hot. You can even spread it in a plate for it to cool down. Do not let moisture form.
- Transfer to a sieve in batches.
- Sieve it well and discard the remains. Repeat to finish.
- Spread it and cool down then store in a clean dry container.
- Murukku made using homemade murukku flour.
Video
Notes
- Raw rice - Choose maavu pacharisi for best results. But if you cannot source it then use regular raw rice.
- Moisture - There should be no moisture in the rice. Make sure to dry completely.
- Roasting - While roasting urad dal do not roast more just golden is enough. If you roast until golden brown then the murukku color and taste may change.
- Sieving - Sieving is must for bigger batch as we are going to store for a long time.
- Small batch - If you are using cup measures then it is 1 cup raw rice : ¼ cup urad dal. You can grind at home itself if it is for a smaller batch but make sure to sieve it.
Leave a Reply