Parboiled Rice Murukku / Pulungal Arisi Murukku with Ulunthu and Pottukadalai Maavu

     This is the traditional murukku recipe followed by generations in our family. The main difference between this recipe and others is that we prepare by grinding the parboiled rice into a dough instead of using raw rice powder. There is a big difference in taste in this procedure.

Recipe Cuisine: South Indian | Recipe Category: Snacks

Preparation Time: 30 mins + 3 hrs| Cooking Time: 30 mins | Yields: 40 nos.

Ingredients:

Par boiled idli rice / Idli pulungal arisi	2 cups
Roasted gram dal / pottukadalai	1 cup
Urad dal	2 tbsp
Ajwain /Omam	1 tsp
Butter	2 tbsp
Salt	To taste
Red Chilli	2
Garlic Pods	4
Oil	For deep fry

Procedure:

1. Wash and soak the rice for 3 hrs. Do not soak more than 3 hrs, because murukku absorb more oil.

2. Wash and soak the urad dal with rice or soak it separately for 3 hrs.

3. Wash the ajwain/omam and drain the water completely. Keep it aside.

4. Powder the roasted gram / pottukadalai in a dry mixie into a fine power.

5. Sieve the powder using the fine sieve and again grind the coarse powder after sieve. Again sieve and do this process till all the coarse powder is transform into fine powder. Keep it aside.

6. Grind the soaked rice with soaked urad dal, red chilli and garlic pods. Add water little by little and grind into fine thick paste. You should not add more water to grind like idli batter.

7. Now transfer the batter into a dry and wide bowl.

8. Now add (no need to measure the quantity of the flour) whole roasted gram/ pottukadalai powder (from step 5) to the ground batter (from step 7).

9. Then add butter and salt to the batter. Mix them well and it turns into soft dough like murukku dough.

10. Heat the oil in a pan till it becomes hot or put a pinch of dough into the oil. If the dough comes up immediately, then this is the correct stage of oil heating.

11. Grease the murukku (use 3 hole plate) press with oil. Now fill the press with the dough upto ¾ of the press.

12. Press a round shape on the ladle. I used 3 ladles for quick process.

13. Now flip the ladle over the oil. After a min, flip the murukku and cook till sizzling sound reduces completely.

14. Take it out from the oil and drain them using tissue paper. Repeat this for remaining dough also. Allow it to cool down completely and store it in a air tight container.

    Very very tasty and traditionl murukku is ready.

Note:

1. Use of red chilli and garlic are optional.

2. Make murukku immediately after grinding the batter. Otherwise the murukku absorbs lot of oil.