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Almond Butter Murukku – Indian snacks

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buttermurukku-1Quick, super addictive and perfect snack to have while sipping a cup of hot chai.

I made this last year and saved in drafts. 🙂 Now posting it.

It is very easy to prepare and perfect for teatime snack. It is spicy and crunch and made with simple ingredients, just mix all ingredients, press it using murukku press and fry it. I have tried cashews many a times but I used almonds last time which tasted equally good and I felt its far more healthy.

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A crispy, crunchy, mouth melting murukku made with rice flour and spices. I usually make a lot of murrukus during diwali but these butter murukkus are something that I would make usually for home snacks :). Instead of buying store bought chips, I highly recommend these. I already have a murukku press, but it was not that good  and one of my friend gave me new one last week  I was so eager to make it with that

My other favorite Diwali sweets: Basundi, carrot ladoo,Gulab jamun, kala jamun, rice kheer, thaen mittai, rasgulla,coconut ladoo, coconut burfi, beetroot halwa aval payasam,rava ladoo, semiya kesari

My other favorite Diwali snacks : Spicy curry leaves seedai,cashew pakoda, karasev/ chickpea snacks, ribbon pakoda,Spicy curry leaves murukku, Ribbon pakoda, Uppu seedai

 Vegan note: Use vegan butter if vegan  .

You can store them for 2-3 weeks in an air tight container and enjoy 🙂


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Almond Butter Murukku - Indian snacks
Author: 
Recipe type: Appetizer,snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • • Rice flour/ Idiyappam flour – 1 cup
  • • Almonds – 5
  • • Gram flour (pottukadalai maavu) - 3 tsp
  • • Red chilli powder – ½ tsp
  • • Sesame seeds – 1.5 tsp
  • • Salt – as needed
  • • Ghee/Melted butter – 2 tsp (optional)
  • • Oil – for deep frying
Instructions
  1. Heat oil for deep-frying in a pan.
  2. Soak almonds in water and blend almonds in a smooth paste
  3. In a wide bowl, add all the ingredients. Add almond paste little by little to form soft stiff dough. Then add some water little by little.

  4. Fix the Murukku achu (mould) into the murukku press. Add a portion of dough in the murukku press and close it.

  5. When the oil is hot, in medium high heat, make a round layer in hot oil. Do not add more layers to form even cooking.

  6. When it turns into crispy golden brown color on one side and cook till the bubble ceases. Drain it in tissue paper, cool down completely and store in airtight container.
Notes
1. Make sure you fry them in hot oil. If you make it in low flame, the murukkus will drink up lot of oil.
2. You can store use store brought gram flour or use some pottukadalai and blend them.
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Spicy Curry leaves seedai / Crunchy Lentil Nuggets

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Seedai-7Crispy curry leaves flavoured nuggets – A perfect snack to have while sipping a cup of hot chai.

Hello all , It’s Janmashtami/ Krishna Jayanthi on Saturday 5, September 2015. It’s the birthday of the Lord Krishna. I have a collection of festival recipes like uppu seedai, murukku, aval payasam, ladoos and so on, you could check it for more. But the main savory we do for this festival is the “Uppu seedai/sweet seedai”. I am going to uncover my own version of a revised “uppu seedai” recipe today here. I like savory more than sweet after coming to Canada. When it comes to seedai there are chances that it would burst out easily. I am not trying to scare you, but be careful when you do this. May be in older days they used to have lot of stones in the rice which made it burst. These days its loads better and also if you sieve it well, it should be very fine  I have made spicy curry leaves murukku before for last year Diwali and it was the best in the whole recipes I made. So, I wanted to share this with you all 🙂

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The correct way to do this recipe is to soak one cup of raw rice in water for two hours, dry them completely by placing on a cloth/paper and grind them. I used the ready-made rice flour instead. It was equally good. I have no complaints. Let me know someone if you get to know the reason why we need to do the former method.

Seedai-6

 

5.0 from 1 reviews
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Spicy Curry leaves seedai / Crunchy Lentil Nuggets
Author: 
Recipe type: snacks & appetizers
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Rice flour – 1 cup
  • • Urad dal – ¼ cup
  • • Sesame seeds – 1tbsp
  • • Ajwain – 1 tsp
  • • Jeera/Cumin – 1tsp
  • • Salt – as needed.( I used 1 tbsp)
  • • Ghee – 1 tbsp
  • • Grated Coconut – 2 tbsp
  • • Oil – to fry.

    To grind:
  • • Curry Leaves - 15
  • • Red chilli - 4
  • • Garlic - 3
  • • Ginger - 1 inch
Instructions
  1. Blend everything under to grind. And keep aside.
  2. Fry the urad dal for 2 – 3 mins. Grind the urad dal very finely. Mix rice flour and urad dal powder together, Sieve them twice.

  3. Mix the ajwain, coconut, jeera, ghee, blended curry leaves & red chilli mixture and salt to the flour mixture.
  4. Add water little by little to form soft dough but do not make it watery/sticky.

  5. Now comes the major step, hold a little dough part on your left hand on the fingers side like shown below. Take a tiny dough part, press them and release them by making anticlockwise directions on the right hand. And the first seedai dough is ready. It should not be hard or very soft. It should be in perfect texture.

  6. Make them all like the above step.
  7. Fry them in hot oil and take them out when it’s in golden color.
Notes
. Try to be careful when you put them in oil, it might easily burst. So, sieve it properly to avoid stones.
2. When you make the balls, make sure it’s not very hard or very soft. It will either break or it will be too hard.
3. Use unsalted butter instead of ghee or if you using ghee adjust your salt accordingly as ghee would have salt.
4. If you think the dough is too hard, add little ghee and water. Very little would be good.
5. Oil should be very hot, or else it will break.
6. Roast the urad dal just for few minutes, which should do the job.
7. Try to use whole urad dal for this recipe. I used the broken one’s, as I did not have the whole urad dal handy.
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Spicy Curry Leaves Murukku

by 4 Comments

MurukkuNameCrispy curry leaves flavoured murukku/chakli – A perfect snack to have while sipping a cup of hot chai.

A crispy, crunchy, mouth melting murukku made with chickpea flour and spices. Of all the murukku recipes that I make, this spicy curry leaves murukku is the most loved by all when I make them for Deepavali. I already have a murukku press, but it was not that good 🙂 and one of my friend gave me new one last week 🙂 I was so eager to make it with that 😀

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I miss India more when I think about diwali or any festival for that matter. I used to enjoy the whole month when I was a kid 🙂 I don’t burst much crackers 😀 I was scared :D, but my mom used to make sweets and snacks the whole month. I used to help her a lot 😀 by eating them. ;). I used to give true comments of what she makes, so she used to give it to me first always 😉 and I always love snacks. 😀 My mom would take me and my sister to shopping J for diwali J. She used to get us special dresses, matching ornaments and we finish the day by going to dinner and coming back home. I loved it! Those days that dresses means a lot to us. Now, I buy my dress whenever I want. It’s no more special even on my birthday. That was the real fun birthdays or any occasions. Diwali night we used to clean home and some renovate homes too. We used to exchange gifts 😉 that’s the best part I say 😀

5.0 from 1 reviews
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Spicy Curry Leaves Murukku
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 25
 
Ingredients
  • Rice flour – 2 cups
  • Besan (Benjal Gram Flour) - 1cup
  • Red Chilli Powder - 2tsp
  • Pepper powder – ½ tsp
  • Asafetida – 2 pinches
  • Sesame seeds – 1 tsp
  • Melted Butter – 2 tbsp
  • Hot oil – 2 tbsp
  • Salt – To taste
  • Oil – For Deep Frying
    To grind:
  • Curry Leaves - 15
  • Red chilli - 4
  • Garlic - 3
  • Ginger - 1 inch
Instructions
  1. Blend everything under to grind. And keep aside.
  2. Heat oil for deep-frying in a pan.
  3. In a wide bowl, add all the ingredients and add the blended mixture. Add water little by little to form soft stiff dough.
  4. Fix the murukku achu (mould) into the murukku press. Add a portion of dough in the murukku press and close it. Press it and make a circular shape. I always grease some laddles and make murukku first in that then drop them in oil. This will help to make nice shaped ones.
  5. When the oil is hot, in medium high heat, drop the shaped murukku. Do not crowd the pan, it will make the oil temperature go down.
  6. When it turns into crispy golden brown color on one side and also when bubbles ceases, flip this carefully using the ladle to other side and cook till the bubble ceases. Drain it in tissue paper, cool down completely and store in airtight container.
Notes
1. Make sure you fry them in hot oil. If you make it in low flame, the murukkus will drink up lot of oil.
2. Always grease some laddles and make murukku first in that then drop them in oil. This will help to make nice shaped ones.
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MurukkuName2

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