Puzhungal Arisi Murukku | Idli Rice Murukku | Murukku Using Idli Rice | Diwali Murukku Recipe

Murukku is one of the must snack Menu in our house for Diwali festival. My mom & Grandma mostly makes Thenkuzhal & Rice Murukku/Mullu Murukku for Diwali and these both murukku are prepared using rice flour (homemade or store bought flour) and very rarely make this Idli Rice Murukku.  Last weekend when I was talking to my Mil I told about the Jalapeno Murukku recipe which kids liked it very much and that time she told me to try murukku using Idli Rice & Dry red chilli for this Diwali. Without any second thought I tried it today and it came out so good. 

This taste is entirely different from the readymade flour murukku, these are melt in mouth texture and flavorful too. Instead of dry red chilli, I used chilli powder. If you want to make murukku in big 

batches then this method is best and easy, the recipe as follows..

Puzhungal Arisi Murukku Recipe

Prep time : 3.5 hours | Cook time : 30 minutes

Recipe Category : Snack | Recipe Cuisine : Indian

Makes 25 Murukku or more 

Ingredients

1. Puzhungal Arisi/ Idli Rice   1 cup
2. Roasted gram dal/Pottu kadalai   1/2 cup(grind & sifted)
3. Red Chilli Powder    1tsp
4. Jeera/Cumin seeds   1 tsp
5. Ajwai/Omam    1/2 tsp
6. Hing    1/4 tsp
7. Salt   to taste
8. Butter, melted  or Hot Oil   1/2 tbsp
9. Oil   to deep fry

Method

• Wash and soak idli for 3 hours and grind it using little water to a smooth batter.
• Then transfer the ground batter to a mixing bowl, add sifted pottukadalai maavu, red chilli powder, hing, ajwain, jeera, salt, butter and mix everything well to a soft and smooth dough.
• Now divide the dough into 4 big balls.
• Heat oil in a kadai to deep fry, then grease murukku achu with oil and fill with it with one divided ball, close it tightly. Use any desired achu/plate for making murukku(I used 3 plain dot plate as show in the pic).
• While the oil get hot, shape the dough in to greased plate or ladle and when oil gets hot, carefully drop the shaped murukku and fry in medium hot oil.
• After 1-2 minutes turn other side and fry till the hissing sound stops and murukku turns light golden color.
• Once done remove from the oil and drain it in paper towel.
• After cooling store the murukku in an air tight container. This murukku remains good for upto 3 weeks or more.
• That's it...super crunchy and tasty Puzhungal Arisi Murukku ready.

Notes:

You can use Idli rice or Ponni Puzhungal rice too.

Using the same recipe you can also make thattai, for thattai you need to grind little thick along with other ingredients add channa dal and peanuts.

This Murukku will look light golden color when done from oil, but after few minutes the color changes to dark golden color.

I did not use any water to mix the ingredients with the ground batter, i only used water while grinding.

Puzhungal Arisi Murukku Step by Step Pictures : 
Soak Idli rice for 3 hours, grind it to a smooth batter.

To the ground batter, add ground and sifted pottu kadalai maavu, chilli powder, jeera, omam, salt, hing

Add melted butter, knead to a smooth and soft non sticky dough. Shape it to a greased plate or ladles

 When oil is hot, carefully drop the shaped murukku and deep fry till golden brown and the hissing sound stops. then remove the fried murukku using slotted spoon and drain it in paper towel.

After cooling the murukku, serve or store it in an air tight container.