Rajma murukku recipe, Red kidney bean murukku, crispy murukku recipe using cooked rajma(red kidney beans) and rice flour as the main ingredients, recipe with video and step-by-step pictures. Generally, we make murukku using urad dal, besan flour, and south Indians make many varieties of murukku too. Recently I came across Channa murukku recipe in a cookbook. I tried the same 2 weeks back using replacing rajma with channa. It turned out very well and I shared it with my friends and they loved it too. As Diwali 2018 is nearing, I thought I would post the recipe here. I am sure you will like this crispy, easy-to-make Rajma murukku| red kidney bean murukku. Check out our collection of Diwali recipes.
Method with step-by-step pictures :
- Soak the rajma overnight.
- Pressure cook the rajma by adding the asafoetida.
- Once done, drain excess water and grind the cooked rajma along with green chili.
- In a wide bowl, add the rice flour, ground rajma paste, sesame seeds, salt and oil+butter.
- Mix well with hands and sprinkle water little by little to make a soft crack free dough.
- Heat oil in a pan for deep frying.
- I used star achu for making this rajma murukku. You can use any achu of your choice.
- Fill the achu with a portion of dough.
- If you are comfortable squeeze it directly to the hot oil.
- Else grease the back of a flat ladle and squeeze the murukku in it. Gently flip it to the oil.
- Ensure the oil is hot while dropping the murukkus.
- Keep the flame medium.
- For the first 30 seconds do not disturb the murukkus. It will lose it shape.
- Flip the murukku and cook on both sides.
- Once the shh sound of the oil subsides take it out from the oil.
- Drain the excess oil in the kitchen towel.
- Repeat the same for the rest of the dough.
- Store the murukku in an airtight container.
- This murukku stays good for a week.
- You can add cumin seeds instead of sesame seeds.
- Red chilli powder can be replaced with green chili.
- If making in bulk, mix the dough in batches.
- You can use chickpeas instead of rajma to make this murukku.
Rajma murukku recipe
Ingredients
- 1 cup Rice flour
- ¼ cup Rajma soaked overnight and cooked till soft
- 1.5 tbsp Butter + oil together
- Salt as needed
- 1 tsp Sesame seeds
- 2 pinches Asafoetida
- 1-2 Green chili
- Oil for deep frying
Instructions
- Soak the rajma overnight.
- Pressure cook the rajma by adding the asafoetida .
- Once done, drain the excess water and grind the cooked rajma along with green chili.
- In a wide bowl, add the rice flour, ground rajma paste, sesame seeds, salt, and oil+butter.
- Mix well with hands and sprinkle water little by little to make a soft crack-free dough.
- Heat oil in a pan for deep frying.
- I used star achu for making this rajma murukku. You can use any achu of your choice.
- Fill the achu with a portion of dough.
- If you are comfortable squeeze it directly into the hot oil.
- Else grease the back of a flat ladle and squeeze the murukku in it. Gently flip it to the oil.
- Ensure the oil is hot while dropping the murukkus.
- Keep the flame medium.
- For the first 30 seconds do not disturb the murukkus. It will lose it shape.
- Flip the murukku and cook on both sides.
- Once the shh sound of the oil subsides take it out from the oil.
- Drain the excess oil in the kitchen towel.
- Repeat the same for the rest of the dough.
- Store the murukku in an airtight container.
- This murukku stays good for a week.
