Name: Kai murukku recipe by Annapoorani Ganesan at BetterButter
Prep time: 90 min
Cook time: 30 min
Total time: 120 min
Yield: 10
Ingredients: Home made processed wet rice flour 1 cup; Fried udid dal powder 1 &1/2 tab sp; Unsalted butter 2 tab sp; Hing powder 1/8 tsp; jeera 1/2 tsp; Soaked Til(white) 1/2 tsp; Salt to taste; Oil for Deep frying

ABOUT Kai murukku RECIPE

Kai murukku is one of the famous south Indian snack.U sually this can be made during Gokulashtami,Diwali and ordinari days also.Making this murukku is the art and slightly difficult too but once you get practice, it will be easy to make.

Instructions

Method for making rice flour: Soak the rice for 30 minutes, drain the water and spread on a towel in shadow for 10 min.
Grind into a powder and sift to get a fine rice flour. Fry them slightly to make warm on low flame little by little and keep aside.( dont over fry.)
Roast about 2 tablespoons urad dhal, color should be light golden. Cool and powder immediately. Sift to get fine powder
Method for making murukku Add all the dry ingredients including the flour into a large bowl.
Add the butter and make crumble. Then add ice cold water and knead well to make a soft, smooth and malleable dough.
Shaping the Kai Murruku: Twirling the dough: Divide the dough into lemon sized balls
. Keep the dough covered with a wet muslin cloth to avoid drying. Now, oil your fingers especially your fingertips
Spread wet,clean white cloth. Gently pinch the dough and make it into an elongated shape. Twist and twirl with greased fingers and make a circular pattern of about 2 or three turns, as shown in image.
Heat oil in kadai,remove each one of these kai murrukus in a greased plate. Once the oil is hot; slide the murruku from the plate into the hot oil.
Fry on medium heat until golden brown in color. (You can fry 4 at a time.) Drain and allow it cool. After cooling the murukku become crispy
Store in an airtight container. Serve this delicious Kai Murukku with hot tea or coffee.

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