Ulundu murukku|Urad dal murukku, crispy murukku made using boiled urad dal and rice flour, recipe with full video and step-by-step pictures.

Easy Ulundu murukku | urad dal murukku recipe, crispy murukku made using boiled urad dal and rice flour, recipe with full video and step-by-step pictures. I bookmarked this ulundu murukku recipe from he re, a few years back but I completely forgot about that. Some days while going through some bookmarked recipe collections, I bumped into this ulundu murukku recipe. Even if you don’t have a rice mill in your place and have access only to store-bought rice flour, you can make this boiled urad dal murukku. This is similar to the Rajma murukku which I posted last year during Diwali.

The murukku truly melted in mouth and we all enjoyed it. This urad dal murukku stays good for a week to 10 days in an airtight container. We have many murukku varieties in Jeyashri’s kitchen and to quote the popular ones, check out our, Thengai paal murukku , Masala murukku , Kara Thenkuzhal murukku , Ragi butter murukku and Besan murukku

  • Pressure cook 1/4 cup of urad dal in 3/4 cup of water till 4-5 whistles
Ulundu murukku - 1
  • Once done, take out and drain excess water. Let’s use the water for making the dough.
  • Cool completely and grind this into a fine paste.
Ulundu murukku - 2
  • In a bowl add the rice flour, i used idiyappam flour.
  • Add the ground urad dal paste to this.
  • Add salt, melted butter and asafoetida.
  • Slightly crush the cumin seeds in a mortar pestle and add it to the bowl.
  • Mix well.
  • Sprinkle water and make this into a smooth dough.
  • Keep this covered
Ulundu murukku - 3
  • Heat oil for deep frying.
  • I used thenkuzhal achu, you can use star achu too.
  • Squeeze directly into the oil or squeeze on the greased ladle and gently shift to the oil.
  • Fry on medium flame, and cook on both sides.
  • Drain excess oil in a kitchen towel.
  • Repeat this for the rest of the dough.
Ulundu murukku - 4
  • You can soak the urad dal for 10 minutes before cooking.
  • Urad dal murukku stays crisp for 10 days in an airtight container.
Ulundu Murukku - 5 Ulundu murukku - 6

Ulundu murukku recipe

Ingredients

  • 1 and ¼ cup Rice flour
  • ¼ cup Urad dal
  • 2 tsp Butter
  • Salt as needed
  • ½ tsp Cumin seeds | jeera
  • 1 tsp White sesame seeds
  • Oil for deep frying
  • 2 pinches Asafoetida

Instructions

  • Pressure cook 1/4 cup of urad dal in 3/4 cup of water till 4-5 whistles.
  • Once done, take out and drain excess water. Let’s use the water for making the dough.
  • Cool completely and grind this into a fine paste.
  • In a bowl add the rice flour, i used idiyappam flour.
  • Add the ground urad dal paste to this.
  • Add salt, melted butter and asafoetida.
  • Slightly crush the cumin seeds in a mortar pestle and add it to the bowl.
  • Mix well
  • Sprinkle water and make this into a smooth dough.
  • Keep this covered.
  • Heat oil for deep frying.
  • I used thenkuzhal achu, you can use star achu too.
  • Squeeze directly into oil or squeeze on greased ladle and gently shift to the oil.
  • Fry on medium flame, cook on both sides.
  • Drain excess oil in a kitchen towel.
  • Repeat this for the rest of the dough.

Video

Notes