Meena's Taste Mantra

Kai Murukku - a crunchy snack the making of which is an ART!

Amma is one of the blessed souls who can make these intricate twist and twirl Kai Murukku to perfection. Looking at her making these always amazes me! Much that I try, I am still a novice to this art!

Kai Murukku is a naivedhyam that Amma makes during Gokulashtami! We prepare the Homemade Rice Flour and Homemade Urad Dal Flour to make this lovely recipe. Its actually very simple, the trick is in mastering the "Twist and Twirl"!

INGREDIENTS

4 cup Homemade Rice Flour

1/2 cup Homemade Urad Dal Flour

3 tblsp Homemade Butter

1 tsp Jeera | Cumin Seeds

1 pea size Hing | Asafoetida Compounded

2 tsp Hot Water

1 tsp Salt

Water to knead dough

Coconut Oil, for making Kai Murukku

Cooking Oil, for deep frying

THE MAKING OF KAI MURUKKU

METHOD

In a small bowl soak compounded hing in hot water. Do this in advance, so that hing gets completely dissolved.
In a mixing bowl add all the ingredients and knead a smooth dough, adding water in stages.

The dough must be as soft as the Roti dough.

Spread a clean cotton cloth on a flat surface. Ensure there is no fan overhead, as the dough will dry out and we will not be able to make Kai Murukku.
Take a lemon size portion of the dough, grease fingers with coconut oil and coat the same on this portion.

Pinching to form a thick noodle like string, place the portion on the towel and thereafter, with a gentle "Twist and Twirl" of the dough, make Kai Murukku in concentric circles. We need to make 4 circles and stop.
For beginners you can try 2 concentric circles as a start - a category that I belong too!

Once all the dough is made into these intricate Kai Murukkus, place the oil for deep frying in a deep bottomed thick kadhai.
Keep the flame on high. As the oil gets to the right temperature, gently transfer Kai Murukkus from the towel to a plate.
To check if the oil is of the right temperature, gently roll in a portion of the dough into the oil. If it floats with bubbles coming out, the oil is perfect for frying Kai Murukkus.

Gently start placing one Kai Murukku after the other into the oil. Depending upon the size of the kadhai and the quantum of oil used you can add 10 to 11 Kai Murukkus at one go. Just ensure they do not crowd up in the kadhai and there is sufficient oil.

Slowly with a skewer, turn each kai murukku to ensure they do not stick with one another.
After 5 minutes, gently flip the kai murukkus, individually, to the other side.
By now, the colour would be changing from pale white to golden yellow and the bubbles in the oil would also begin to subside.

As you turn the kai murukku you will hear the crisp sound. That is the signal that they are crisp and done.
Gently with the help of the skewer, string them and place them on a small kadhai so that any excess oil can drain off.
In the similar manner, deep fry the remaining kai murukku.

Once they come to room temperature, store them in air tight container. These can last upto a month, provided stocks last till then.

We have used:

1. IR 8 Raw Rice

2. LG Compounded Hing

3. Tata Salt Lite

4. Parachaute Coconut Oil

5. Sundrop Heart Oil

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.