Every Deepavali, murukku is a must have for every Malaysian, regardless if the festivities are being celebrated in their household. For Indians, this snack is the holy grail of Deepavali (besides the mutton varuvval) and is often enjoyed pre to post Deepavali. Here are 3 must-try murukku recipes that you don’t want to miss, this Deepavali

1.    BUTTER MURUKKU RECIPE

INGREDIENTS
Rice flour – 1 cup
Besan/ kadalai mavu/ gram flour – 1 & 1/2 tblsp
Pottu kadalai maavu/ roasted gram dal flour/ Chutney dal flour – 1 & 1/2 tblsp
Butter, softened – 2 tsp
Jeera/ sesame seeds – 1 tsp
Asafoetida – 2 generous pinches
Salt – As needed
Oil – To deep fry

METHOD
1.    Sieve Pottu Kadalai into a mixing bowl to remove coarse particles.

2.    Add all the ingredients to the mixing bowl.

3.    Mix the ingredients well with hands. Then add water to make smooth dough that is slightly on tighter side. Not too tight, it should be easy enough to press
4.    Heat oil and squeeze the murukku using the star shaped plate in the press. I used 3 stars plate to make it easy and quick. Cook in medium flame.

5.    Stir in between to flip it and cook both sides, cook until the bubbles and frying sound ceases.

6.    Drain on paper towel and cool down completely before storing in an airtight container.

2.    ACHI MURUKKU RECIPE

INGREDIENTS
•    1 cup Rice flour
•    ¼ cup All purpose flour/ maida
•    ¼ cup Sugar
•    ¾ cup + 1 tbsp Coconut milk
•    ¼ tsp Vanilla extract
•    ⅛ tsp Salt

METHOD
1.    Add rice flour or maida and salt to a mixing bow and mix well. 
2.    Add sugar, coconut milk and mix using a whisk. Add vanilla extract, little more water as required to make a thick batter.
3.    Heat oil; place the rose cookie mould inside. Once the mould is hot, bring down the flame to low or medium and take the mould out (quickly let the excess oil drain). Dip 3/4 of the mould in the batter gently and take out slowly.
4.    Dip the bater coated mould into hot oil without touching the bottom of the frying pan and jerk the mould a little till the batter comes free. 
5.    Cook in medium flame until frying sound cease and murukku turns golden in colour.
6.    Flip and cook if needed, drain over paper towel. It will look soft when you drain, but gets crisp as it cools down.

3. ONION MURUKKU RECIPE

 INGREDIENTS
Parboiled rice (idli rice) – 2 cups
Small onion (shallots) – 1 cup
Red chilli – 6 – 8
Chickpea flour (Besan) – 1/2 cup
Fried gram dal powder (pottukadalai powder) – 1/2 cup
Salt – As needed
Oil – For deep frying

METHOD
1.    Soak parboiled rice along with red chilli for a minimum of 3 hours.. Drain water and grind the ingredients in a wet grinder with very little water, just enough for the grinder to run freely. The batter should be thick as well as smooth. 
2.    Meanwhile, sieve the fried gram dal powder.
3.    Grind red chilli and onion into a smooth paste with little to no water.
4.    Add the ground batter to a mixing bowl along with the chickpea flour, fried gram dal powder, ground chili and onion paste, salt and mix well. If you wish you can add a tbsp of soft butter or hot oil. This makes the murukku crispier. 
5.    Pick any small holed mould for the murkku press, fill it with the dough and press the murukku over hot oil. 
6.    Cook until bubbles ceases and flip and fry a little longer until golden over medium flame. Drain over paper towel.

Try these recipes at home and let us know how they turned out! Stay tuned to RAAGA for more yummy reads!