By: Getdistributors
Quality Ingredient
Use high-quality rice flour and urad dal flour for the best dough texture.
Knead the dough while gradually adding water until smooth and firm but still elastic.
Proper Dough Consistency
Maintain a consistent oil temperature. Too low, and the Murukku will absorb oil; too high, and it may brown too quickly without crisping up.
Oil Temperature
Use Hot Oil
Ensure the oil is hot before frying the Murukku. If a small piece of dough immediately rises and sizzles in the oil, it is ready.
Shape and Size
Shape uniform Murukku for even cooking. Thicker shapes may remain soft inside.
Frying Technique
Gently add the Murukku to the hot oil in batches, frying evenly without overcrowding.
Drain Excess Oil
When golden brown, remove the Murukku from the oil and drain on paper towels to remove excess oil, helping them stay fresh longer.
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