Besan Murukku recipe, Gokulashtami recipes

Besan murukku | Kadalamaavu murukku is a easy an instant murukku recipe made with store bought rice flour and store bought gram flour. I have given this recipe for Aval Kitchen 2 years back, for Diwali recipes. Later i fwill orgot to post the recipe of besan murukku  here. As Gokulashtami 2017 is on Aug 14, i thought i post the recipe of this easy murukku recipe. Check out my full collection of Janmastami recipes. I have posted the recipe of this murukku with a video.

Besan murukku recipe

  Preparation Time : 10 mins | Cooking Time : 20 Mins |Makes: 13 murukku

     Besan | Kadalai maavu | gram flour   1/2 cup
     Rice flour   1/2 cup 
     Cumin seeds  1/2 tsp
     Butter   1/2 tblsp
     Hot oil  2 tsp
     Oil   for deep frying
     Salt    to taste
     Asafoetida  2 pinches 


Method:

• In a wide bowl add rice flour and besan. Add salt, cumin seeds and asafoetida.
• If you want red chili powder you can add now, as per your taste.
• I used store bought rice flour, you can use home made rice flour too.
• Bring the butter to room temperature and add to the flour.
• Add 2 tsp of hot oil.
• Mix everything well.
• Add water little by little to make a soft dough. Ensure the dough is without any cracks.
• Cover the dough and take one portion of it and put it inside the murukku press.
• I used the 3 eyed thenkuzhal mould. You can use star too.
• Heat the oil for deep frying and once it is hot, bring it to medium.
• Either squeeze the murukku on a butter paper or a greased ladle, or directly squeeze into hot oil.
• I am used to squeezing directly into hot  oil. 
• Do not crowd the pan. Also this besan murukku puffs up a bit so ensure there is more space for that in the pan. Else it will not cook evenly. 
• Cook on both sides and take out from oil.  
• Drain in a kitchen towel. 
• Repeat this for the rest of the batches.

                                Video of how to make besan murukku

                    
     

Method- Step wise pictures

• In a wide bowl add rice flour and besan. Add salt, cumin seeds and asafoetida.
• If you want red chili powder you can add now, as per your taste.
• I used store bought rice flour, you can use home made rice flour too.
• Bring the butter to room temperature and add to the flour.
• Add 2 tsp of hot oil.
• Mix everything well.

• Add water little by little to make a soft dough. Ensure the dough is without any cracks.
• Cover the dough and take one portion of it and put it inside the murukku press.

• I used the 3 eyed thenkuzhal mould. You can use star too.
• Heat the oil for deep frying and once it is hot, bring it to medium.
• Either squeeze the murukku on a butter paper or a greased ladle, or directly squeeze into hot oil.
• I am used to squeezing directly into hot  oil. 

• Do not crowd the pan. Also this besan murukku puffs up a bit so ensure there is more space for that in the pan. Else it will not cook evenly. 
• Cook on both sides and take out from oil.  

• Drain in a kitchen towel. 
• Repeat this for the rest of the batches.

Notes:

1. If you are making murukku in large batches, do not make the dough at one shot.
2. This will change the colour and taste of the murukku. 
3. Maintain the same temperature throughout by increasing and decreasing the same. 
4. If the oil is too hot, it will make the murukku burnt and if it too low it will become soggy.