Peanut murukku recipe, Verkadalai murukku

Crunchy peanut murukku, easy to make murukku recipe with rice flour and peanut paste, recipe with video and step by step pictures. Those who follow Jeyashri's kitchen for a long time, know my love for peanuts. The entire family loves the addition of peanuts. I saw this recipe in Revathy Shanmugam madam's cook book last year. I wanted to post during diwali but since i posted cashew pepper murukku i didn't try this one. I already planned to post this for Janmashtami 2018. It is an easy to make murukku and it came out so crunchy too. There is not need to roast and powder urad dal in this recipe as we do for thenkuzhal. A must try murukku variety for this festival season. Try this peanut murukku for Krishna jayanthi and let me know how it turned out.
Check out our complete collection of Janmashtami recipes

Peanut murukku recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes + 1 hr soaking time
• Cook time: 30 Minutes
• Serves: 13 murukku
• Author: Jeyashri
• Recipe Category:Snack
• Description: Crunchy peanut murukku, easy to make murukku recipe with rice flour and peanut paste, recipe with video and step by step pictures.

     Rice flour  1 cup
     Raw Peanut  1/4 cup
     Ghee  1 tblsp
     Red chili powder  2 tsp
     White sesame seeds  1 tsp
     Salt  as needed
     Asafoetida  1/4 tsp
    Oil  for deep frying

                                          Video of how to make Peanut murukku

            

Method  :

• Soak the raw peanuts in water for an hour.
• Drain the water and grind this into a very smooth paste. 
• You can add water while grinding.
• In a wide bowl add the rice flour. I used home made rice flour. You can use store bought one or idiyapam flour too. 
• Ensure the flour is smooth and not coarse. 
• Add the peanut paste, red chili powder, white sesame seeds, salt, asafoetida and hot ghee.
• Mix well nicely.
• Sprinkle water little by little and form a non sticky smooth dough.
• Divide this into parts. 
• I used thenkuzhal achu, the three dots one. 
• Heat the oil for deep frying.
• Put a portion of the dough into the murukku press. 
• Press murukku into hot oil.
• Keep the flame medium.
• Fry on both sides till the shh sound of the oil subsides. 
• Take it out and drain the excess oil in kitchen towel. 
• Repeat this for the rest of the dough. 
• Always keep the dough covered.
• Store in dry container. 

Notes:

1. Instead of red chili powder you can grind 3-4 green chili along with peanuts and make the murukku. 
2. Peanut murukku stays crunchy and stays good for 2 weeks. 

    
    

Method with step by step pictures :

• Soak the raw peanuts in water for an hour.
• Drain the water and grind this into a very smooth paste. 
• You can add water while grinding. 
• In a wide bowl add the rice flour. I used home made rice flour. You can use store bought one or idiyapam flour too. 
• Ensure the flour is smooth and not coarse. 

• Add the peanut paste, red chili powder, white sesame seeds, salt, asafoetida and hot ghee.
• Mix well nicely.
• Sprinkle water little by little and form a non sticky smooth dough.

• Divide this into parts. 
• I used thenkuzhal achu, the three dots one. 
• Heat the oil for deep frying.
• Put a portion of the dough into the murukku press. 

• Press murukku into hot oil.
• Keep the flame medium.
• Fry on both sides till the shh sound of the oil subsides. 
• Take it out and drain the excess oil in kitchen towel. 

• Repeat this for the rest of the dough. 
• Always keep the dough covered.
• Store in dry container. 

Notes:

1. Instead of red chili powder you can grind 3-4 green chili along with peanuts and make the murukku. 
2. Peanut murukku stays crunchy and stays good for 2 weeks.