Ring murukku is always a tempting savoury for me because of its shape. There are a lot of method of making this recipe. When I visited my sister in laws blog made this without using moong dhal. Adjusting the flame helps in getting a crispy murukku.
INGREDIENTS
Rice flour – 1 cup
Urad dhal flour – 1 tbsp
Moong dhal – 1 tbsp
Water – 1 cup
Butter – 1 tbsp
Sesame- 1 tsp
Cumin seeds- 1 tsp
Salt – to taste
Red chilli powder – 2 tsp
Hing
- In a heavy bottomed pan, add the butter and melt it. To this add the cumin seeds and sesame.
- Saute it till golden brown.
- Add the moong dhal and saute it for two minutes.
- To this add water and cook for five to ten minutes. Add hing, salt and red chilli powder into the pan.
- Finally add urad dhal flour and rice flour and make it to a thick dough.
- Now take small balls and roll them like threads. Join their ends to form a ring.
- Deep fry them in hot oil until they are golden brown in colour.
- Adjust the flame from medium to high to make crispy murukku.
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We call these chegodilu in Telugu. 🙂
Yeah after posting, I got that info from my sister in laws blog. She did it in a different way.
I could eat this anytime. I am eyeing the chutney. Hope it is teekha a. 🙂
Hi Aruna. I want to try this for a long time. Especially the shape and the size tempted me many times. What special for Diwali?
Not too much, Niranjana. Some Chivda and Shankarpale over the weekend. Still thinking about the sweet. 🙂
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