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.
Diwali is round the corner and I wanted to start making some snacks and sweets. I had a big list to make. Thought of making the savories on one day and sweets on another. I am not sure how many I am going to post here. But wanted to start posting with this one. Diwali or deepavali is known as festival of lights and is usually around autumn every year. The festival preparations usually extend over more than 5 days. And the main diwali night coincides with the darkest new moon light, karthiga. It is believed that on this day Rama returned to his people after 14 years of exile during which he fought and won a battle against the demons and the demon king, Ravana. People celebrate this day by lighting candles for his victory over evil (darkness). Some link it with the celebration of Lakshmi, the goddess of wealth and prosperity. The five day festival begins on the day lakhmi was born during the war between the forces of good and forces of evil. That’s a lot of information lets go to the fun part! Recipe time 🙂
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
Vegan note: Avoid ghee/butter if vegan 🙂 otherwise its a vegan snack.
You can store them for 2-3 weeks in an air toght container and enjoy 🙂
- Rice flour/ Idiyappam flour – 1 cup
- Almonds – 5 (optional)
- Mint – 10 leaves
- Garlic – 2
- Red chilli powder – 1 tsp
- Sesame seeds – 1.5 tsp
- Salt – as needed
- Ghee/Melted butter – 1 tsp (optional)
- Oil – for deep frying
- Grind mint leaves,almond and garlic with little water, smoothly.
- Take a mixing bowl, mix the rice flour, salt, gram flour, asafetida, sesame seeds, ghee and blended mint leaves paste to it.
- Add enough water little by little and make a smooth dough without any cracks. Make sure it is not sticky either.
- Take a clover shaped plate or a single holed star in the murruku press. Fill the press with dough.
- Press it and make into circular shape or small coils like below. I always grease a plate and make murukku first in that and drop them in oil. This will help to make a ncie shaped ones.
- 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.
- 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
2. Always grease some laddles and make murukku first in that then drop them in oil. This will help to make nice shaped ones.