Ring murukku is new to me and tasted only 2 or 3 times from shops. We have never tried at home. But when I was thinking what to make for Diwali snacks this year newly, Vj wanted me to make ring murukku. So I adapted the recipe from Srivalli’s blog and then mom also gave me few recipes for it and tried 2 weeks back. So this is not the authentic chegodilu, but just a ring murukku, that’s it. Though I made it very less, still it took some time for me as it was totally new to me. It is better for just trying in small quantities, otherwise the rolling and making ring part is just time consuming than even the kai murukku. And it comes out best only with fresh homemade rice flour. So if you don’t mind spending time and want to make this cute looking murukku, you can try in small quantity as I have mentioned. Its a perfect tea time snack and kids love it as it looks similar to onion rings and they like to insert their finger in it and eat playfully.
Ring murukku recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 30 mins | Cook time:30 mins | Serves: 4
Prep Time: 30 mins | Cook time:30 mins | Serves: 4
Ingredients
| Raw rice | 1 cup |
| Urad dal flour/ moong dal flour | 1 tblsp |
| Red chilli powder | 1 tsp |
| Sesame seeds | 1 tbsp |
| Asafoetida | 1/8 tsp |
| Jeera | 1 tsp |
| Butter / hot oil | 1 tblsp |
| Salt | as needed |
| Oil | for deep frying |
Method
- Soak rice for an hour and drain water completely. Spread for 30 mins in a clean cotton kitchen towel to absorb the excess moisture. Grind this to a fine powder in mixie and sieve it to get rice flour. You may get 1 & 1/2 to 2 cups of flour depending on the rice quality. Refer my kai murukku post for step wise preparation of rice flour.
- Boil a cup of water in a vessel. Add butter and salt to it and then the flour. I added 1 & 1/2 cups of flour to get the dough. Immediately switch off the flame. the quantity of flour differs depending upon the rice flour quality. The dough should be thick enough like the usual murukku dough. So keep the flour ready to add more if needed. Keep the dough covered. After its cooled down or warm enough to handle, add jeera, red chilli powder, sesame seeds and knead to a dough.
- You can either roll equal goose berry sized balls ready fully, to make rings or then and there pinch equal amount of dough for making the ring murukku. I roll and keep balls to make sure the rings are equally sized. Roll into thin ropes and join the ends to make rings.
- Deep fry in hot oil few per batch. While a batch is getting cooked, you can make the next batch. Or make all the rings together and fry little by little. Fry in high flame but do not let it fume. Until golden and the shh.. sound and bubbles reduces.
Notes
- Make sure you roll thin and even sized to ensure even cooking.
- I have used store bought rice flour too, but it needs only 1 cup for 1 cup water. But the texture is best and comes out perfect only with homemade flour. Store bought flour gives a very light and hallow murukku.
- If you reduce the flame while frying as we do for other snacks, the ring murukku wont get cooked properly and even it will become oily.
- If not fried properly it will become soft the next day. But still I recommend eating the same day we prepare.
- I used urad dal flour – roast urad dal, powder and sieve it. Same way you can prepare moong dal flour.
Perfect tea time snack, to much on with you favourite hot drink.
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