Peanut Murukku, like butter murukku, this is one of the easiest and quickest Murukku we can make for any occasions or even for a simple evening. The conventional making of Ribbon Pakoda (Nada), Mullu Thenkuzhal are quite time consuming. If we have short time, we can make these Peanut Murukku quickly without much of hassle. We just need to remember to soak the raw peanuts for couple of hours.
We have to use raw peanuts for this murukku. First soak the raw peanuts and then grind it to paste and mix it with rice flour along with salt, red chili powder and hing. Instead of red chili powder, we can grind green chili along with salt and hing and add it to flour instead of red chili powder.
Also, we can use the thenkuzhal mould instead of star mould to make this murukku. The shapes might be different but the taste would be same and awesome. Always for any murkku, we need to fry the murukku in low to medium flame till all the bubble ceases and the sound of the oil is calm. If we keep the flame high, then the murukku will become dark brown outside quickly but after sometime, the murukku will be soft and not crispy.
Tips for making Peanut Murukku:
- Soak the raw peanut for atleast 2 hours. We can also soak overnight.
- We can directly squeeze the dough in oil. But squeezing and forming a proper chakli shape on greased plate or perforated ladle is easier to work with.
- We can place a white dhoti or cloth, squeeze the dough and make chakli’s and once the oil is ready we can use a ladle to gently take and drop in oil.
- Check if the oil is hot by dropping a pinch of dough and see it it rises immediately, then the oil is ready.
- Once the oil is ready add 3-4 chakli pieces and keep the flame low till all bubble ceases. Always fry in low flame to ensure the murukku is crispy and also not getting burnt.
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Recipe Card for Peanut Murukku | Verkadalai Murukku | Diwali Snacks:
Peanut Murukku | Verkadalai Murukku | Diwali Snacks
Equipment
- Heavy Bottomed Pan
- Mixer Grinder
- Mixing Bowl
Ingredients
- 1/2 cup Raw Peanuts 1 Cup - 250ml
- 1 cup Homemade Rice Flour We can use Store bought rice Flour Too.
- 1 tbsp Urad Dal Flour
- 1 tsp Salt Adjust as needed
- 1 tsp Red Chili Powder
- 1/4 tsp Asafoetida (Asafetida / Hing)
- Cups Oil For Deep Frying
Instructions
Soaking & Grind Raw Peanuts
- Wash and soak the raw peanuts for about 2 hours. After 2 hours, drain water and take it to mixer jar and grind it to paste
Preparing Murukku Dough
- In a mixing bowl, add rice flour, urad dal flour, ground peanut paste, salt, hing and red chili powder and mix everything together. If needed sprinkle water little by little and knead it to a dough.
Making Murukku
- First take a press and mould with "Star mould". Add handful of dough into the press and mould. Fill the dough till 3/4th of the quantity. Then close the press and mould. Grease a plate and squeeze the press and mould to make a circular shaped murukku. Repeat for rest of the dough.
Frying Process
- Heat oil in a pan. When the oil is hot enough, keep the flame in medium and using a spatula gently take the murukku from the plate and drop it in oil. Drop 4-5 murukku in one batch and deep fry till the bubble ceases and the murukku becomes crispy. Take the crispy murukku and place it in paper towel to drain excess oil
Serving Time
- Store the Peanut Murukku in air-tight container and Serve the yummy and crunchy Peanut Murukku for Diwali or even for a wonderful evening!
Video
Nutrition
INSTRUCTIONS WITH STEP BY STEP PICTURES:
SOAKING & GRIND RAW PEANUTS
- Wash and soak the raw peanuts for about 2 hours. After 2 hours, drain water and take it to mixer jar and grind it to paste
PREPARING MURUKKU DOUGH
- In a mixing bowl, add rice flour, urad dal flour, ground peanut paste, salt, hing and red chili powder and mix everything together.
- If needed sprinkle water little by little and knead it to a dough.
MAKING MURUKKU
- First take a press and mould with “Star mould”. Add handful of dough into the press and mould. Fill the dough till 3/4th of the quantity. Then close the press and mould.
- Grease a plate and squeeze the press and mould to make a circular shaped murukku. Repeat for rest of the dough.
FRYING PROCESS
- Heat oil in a pan. When the oil is hot enough, keep the flame in medium and using a spatula gently take the murukku from the plate and drop it in oil. Drop 4-5 murukku in one batch and deep fry till the bubble ceases and the murukku becomes crispy. Take the crispy murukku and place it in paper towel to drain excess oil
SERVING TIME
- Store the Peanut Murukku in air-tight container and Serve the yummy and crunchy Peanut Murukku for Diwali or even for a wonderful evening!
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