Achu Murukku (Eggless & No Maida ) | Rose Cookies / Achappam | Diwali Recipes

Achu Murukku is popular snack in Kerala.Amma learnt this recipe from her malayali friend. Its my most fav snack from my childhood.

I remember well that amma prepared it without maida and no egg.Its a lenghty process but worth to try.

First time i prepared it with storebought rice flour and maida, its utter flop for me,also i didnt like the taste too.Amma always prepare in homemade wet rice flour.So i too follow her recipe.

To make the perfect murukku is consistency of the batter is very important.

Now let us know how to prepare it.Dont forget to check NOTE section.

Preparation Time : 1 hr for soaking + 30 mins
Cooking Time : 5 mins
Makes : 15

Ingredients :
Raw Rice - 1 cup
Powdered Sugar -1/4 cup
Cardamom Powder -1/4 tsp
Black Sesame seeds - 1/2 tsp
Salt - a pinch
Thin Coconut Milk -1/4 cup
Water - 1/2 cup + 1/8 cup
Oil -To fry

Method

*First soak the rice for 30 mins.Then drain the water completely and dry it in clean cloth.

*When you touch the rice it wont stick to your hand.Then in a mixie grind to a fine powder.

 *Sieve it.Its a mandatory step.we want fine flour only.

 * Take the bowl add the wet rice flour (no need to roast the rice flour) and all the ingredients except oil.

 *The batter should be medium consistency neithor too thick or too thin.

 *Meanwhile heat oil in a kadai and dip the mould in hot oil till use.

 *Once the mould is hot,dip into the batter in a half way,and immediately keep the mould in hot oil.

 *Keep the flame in low and shake the mould to relese the murukku.

*Place the mould in hot oil until you use.Flip the murukku and cook it a min.Dont cook it more mins,it will cook fastly.

 *Remove the murukku and place it in a tissue paper to remove the excess oil.

*If you touch it will be soft  but it will be crispy and hard as its cool down.

*Once it cool down completely store it in airtight container.

MY NOTES

*Always use homemade wet rice flour to make this murukku.Use thin coconut milk only.

*No need to roast the rice flour.Wet flour only needed ,so the murukku will be crispy and taste.

*Its a mild sweet taste,if you want add more sugar but the murukku will be darken in colour.

*Dont dip the mould fully in batter else its difficult to remove the murukku from the mould.

*If you are using the new mould ,wash well the mould,wipe it and dip the mould in oil for a week.Then only we can make the murukku so easily.

*Mine is aluminium mould,soak it for a week before make it.Thxs to my SIL who bought it from india.

*The batter consistency is very important,if the batter is thick murukku will be hard.If its thin it wont be coat in the mould.

*If the mould is not hot then the batter wont coat the mould.So heat the mould every time before you dipping in batter also mix well the batter every time before you dip the mould.