Chettinadu Vellai Thenkuzhal Murukku.
“Simplicity is the ultimate form of sophistication”
The most tastiest dish is probably the most simple and yet the most comforting. What could it be? The porridge that your mother makes with the most available ingredients on hand…sometimes it`s hot steaming rasam, or a bowl of soup, or a cup of dhal…be it whatever it may, what really counts is the small acts of care and love that go with it. This is a delicacy that I learnt from my good friend`s wife. She is an expert in making it and would never fail to send it for me whenever she did…I loved biting in to its crisp rings and enjoy the crunchiness and the simple flavors. It never felt greasy at any point and you would almost feel like it was baked! There are simply a few things that have to be taken care of when you make this murukku. I have enlisted them at the very end…hope this helps.
2.5 Cups Raw Rice Flour.
1 Cup Roasted Urad Flour.
2-2.5 Tsp Salt depending on the taste.
3-4 Tsp Oil / Vanaspati /Ghee.
- Rice Flour could be made in two ways. One way is to wash the raw rice, allow it to dry by spreading on a sheet and when completely dry, getting it powdered in the Flour Mill. The other way is to use the Rice Flour that`s readily available in the stores. Either way make sure that the rice flour is sieved and set aside.
- This Murukku is called “Vellai” as it`s almost white in color. This is acheived by roasting the Urad Dhal on a low flame until you get the wonderful aroma. It should NOT be roasted red as we do in Kozhukattais. Once they Urad Dhal is well roasted, cool, powder and sieve. Set aside.
- Mix the rice flour, urad flour, and salt and add the required amount of oil/ ghee/ vanaspati. Use room temperature water and mix to get a smooth pliable dough. When done, smear the ball with a spoon of oil and keep covered with a damp cloth so the dough does not dry out.
- Heat the oil in a heavy bottomed vessel and keep a dry collander lined with a paper towel ready.
- When the oil is hot enough, press it in to little murukkus with a Murukku Press directly on to the oil.
- When the murukku hits the oil it will hiss and get fried. Once the bubbles subside, remove the murukku with the help of a slotted ladle or a skewer and drain on to the collander.
- These Murukkus are very crisp yet buttery, light yet melt in the mouth soft.
- Store in air tight containers for about 2-3 weeks.
- This is the most simplest and minimalistic murukku with just 3 ingredients, yet the most flavourful.
- If you find the dough is dry, sprinkle a few drops of water and a tsp of oil. If you think its too squishy, add a few spoons of rice flour little at a time and a spoon of oil and knead it together.
- Coating the ball of dough with oil, helps it to retain all the moisture without drying out.