Arisi Murukku is a crispy and light South Indian snack made using rice and few spices. It is little different from regular murukku as it is made using soaked and ground rice batter instead of ready made rice flour. The texture comes out light, crunchy with mild spice flavor that makes it perfect to have with evening tea or coffee.
This murukku is a very good choice when you do not have rice flour at home but still want to make something crunchy and tasty. Because it is made with ground rice batter, it tastes more fresh and has nice homemade feel. Arisi Murukku can be made for any festival time or even as small evening snack when you feel like eating something savory and crisp.
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About Arisi Murukku
Arisi Murukku is a traditional South Indian snack where "Arisi" means rice. This version is made using parboiled rice, also called puzhungal arisi, which is soaked and ground like idli batter then mixed with few simple ingredients to make a smooth dough. The ground rice gives special flavor and make the murukku light, crispy and tasty after frying.
The main flavor in this murukku comes from red chili, cumin and ajwain. These spices give small burst of flavor in every bite while butter add that melt in the mouth crispness. Roasted gram dal powder add mild nutty taste and also help to bind the dough well.
The process may look long but it is very simple once you start step by step. The rice is soaked, ground thick and mixed with spices, butter and flour to make smooth dough. The aroma while frying these golden murukkus fills the house and brings that festive feel.
I usually make Arisi Murukku on weekends or whenever family feels like having something crunchy with tea. It feels nice to make snack fully from scratch without using any packed flour.
Arisi Murukku Ingredients
- Parboiled Rice - I used puzhungal arisi soaked and ground into thick smooth batter. It gives soft inside and crisp outer after frying. You can use raw rice also, but texture will be little different.
- Roasted Gram Dal - I ground it to fine powder which makes dough soft and gives light nutty flavor. If not available, you can replace with besan but taste change a bit.
- Butter - I used soft butter at room temperature. It gives rich taste and nice crisp texture. You can replace half of it with oil if you want lighter version.
- Red Chillies - I added it with rice to give mild spice and light color. You can add more or less as per taste.
- Cumin Seeds - It gives nice aroma and helps for easy digestion. Can replace with carom seeds also if you like.
- Ajwain - I used small amount for flavor and mild crunch. It gives very nice smell while frying.
- Oil - I used for frying murukku till golden and crispy. Use any neutral oil, but keep flame medium for even color.
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How to make Arisi Murukku Step by Step
1.Measure 1 cup parboiled rice, rinse it well drain water, Then soak it in water till immersing level for at least 2 hours. Then grind it in wet grinder along with 2 red chilies.
2.Add very little water as possible and grind at least for 30 minutes to get a smooth thick batter like this.
3.Take fried gram dal in a mixer jar and grind it to a fine powder. Sieve it in a fine sieve.
4.Discard the coarse particles. In a wide mixing bowl - add rice batter along with butter, salt, jeera, ajwain and fried gram dal powder.
5.Mix well to form a smooth non sticky dough, mine was too dry so sprinkled little water to get a smooth dough consistency.
6.Take a portion, Grease the murukku press and use the murukku press(I used the thenkuzhal mold). Fill the dough till ¾th of the murukku press.
7. Start pressing. I usually press in 2 ladles and flip it in oil. Heat oil , check by adding a pinch of dough if it raises immediately with a shh sound then the oil is ready.
8.Now carefully flip over the prepared murukkus and deep fry till golden. Fry in batches. Repeat the process until the entire dough finishes. Drain in tissue paper and store it.
Serve with tea.
Expert Tips
- Soaking - Always soak the rice for at least 2 hours and grind it to a smooth thick batter. Do not pour too much water else the dough becomes sticky and little hard to press.
- Butter Quantity - Adding more butter can make murukku break while pressing. If lines break, add little fried gram powder or rice flour and knead again.
- Oil Temperature - Oil should be hot but not smoking. Drop small dough piece, if it comes up slowly then oil is ready for frying.
- Keep Dough Covered - Always keep rest of dough covered with wet cloth while frying to prevent drying. If dough turn dry, sprinkle little water and knead again.
- Pressing Shape - I usually use thenkuzhal mould for even thin lines. You can try star or other moulds too for different pattern.
Serving and Storage
Serve Arisi Murukku with a hot cup of tea or coffee for nice evening snack. It also makes lovely gift during Diwali or small family functions. Cool down the murukku completely and the keep it in airtight container so it stay crisp and fresh. It stay good for around 10 to 12 days at room temperature.
FAQS
1.Can I use raw rice instead?
Yes you can use, but murukku will turn bit hard. Parboiled rice give more light and crispy texture.
2.Why murukku dough is too dry?
Hard douh makes the murukku dry. Just sprinkle little water and knead again till smooth.
3.The murukku is breaking while pressing, why?
That happen if butter is more or dough too soft. Add small amount of rice flour or roasted gram powder to fix it.
4.Can I store the dough and fry later?
Yes you can, just keep it covered properly so it not dry out. But better to fry fresh for nice crispness.
5.Which mold is best for this recipe?
I use thenkuzhal mould as it give thin and even lines. But you can use any mold shape you like, all come out nice and tasty.
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