Onion murukku - diwali celebration !!!

PreviousNext

Other

4 servings

Very Easy

25 min

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

Ingredients

ONION MURUKKU - VER I:

• Rice Flour - 2 cups
• Urad flour - 1/2 cup
• Besan - 1/4 cup
• Roasted gram flour - 1/4 cup ( Powder and measure)
• Butter - 1 tbsp (Room temperature)
• Red chillies - 12
• Onion - 1 cup
• Water as required for making dough
• Salt - 1/2 tablespoon ( Use as required)
• Oil for Deep frying

ONION MURUKKU - VER II:

• Idli Rice - 4 cups
• Shallots - 2 cups( without chopping)
• Roasted gram dhal - 1 cup ( powdered)
• Besan - 1 cup
• Red chilli - 15

Preparation

• ONION MURUKKU - VER I:
  Take a big bowl, measure all the flours. Add salt and butter mix well until well blended. Make a fine paste of onion and red chillies by adding little water. Now add to the mixture and make dough( not so stiff or so soft). Add water if needed while making dough. Parallely heat the oil in the deep vessel or deep frying pan. The oil should be really really hot. Now fill the dough in the murukku press and press into the hot oil.( This can be checked by adding little piece of dough, when it comes up immediately without settling down it means its ready). Don't reduce the flame, it should maintain the same temperature. You can notice more bubbles in the oil as soon as the dough is pressed. When the bubbles are reduced take it out and drain in the paper towel. Repeat with remaining dough. Once it is cooled store in the air tight container. This Murukku tastes more better after few hours. You can feel the smell and taste of onion.
• ONION MURUKKU - VER II:
  Soak the rice for few hours and grind them with onion and red chilli in the grinder to thick batter. Dont add much water. It has to be really thick batter. Now to this add the 2 other flours, make like a chappathi dough. Heat the oil in the deep vessel or deep frying pan. The oil should be really really hot. Now fill the dough in the murukku press and press into the hot oil.( This can be checked by adding little piece of dough, when it comes up immediately without settling down it means its ready).Don't reduce the flame, it should maintain the same temperature. You can notice more bubbles in the oil as soon as the dough is pressed. When the bubbles are reduced take it out and drain in the paper towel. Repeat with remaining dough. Once it is cooled store in the air tight container. This Murukku tastes more better after few hours. You can feel the smell and taste of onion.

Questions

Photos of members who cooked this recipe