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Home > Festival Dishes > Vivatta Whole Wheat Flour Murukku

Vivatta Whole Wheat Flour Murukku

Last updated July 7, 2016. Originally posted April 9, 2016 By Jyothi Rajesh 6 Comments

Whole Wheat Flour Murukku

Kids summer vacation is on and I am in constant search for a lot of different snacks for them to keep their hunger prangs away. Summer heat is not great to keep ourselves near the stove for long time. So I look for options like easy snacks, no cook snacks, fruit based snacks and cook and store longer snacks.

Whole Wheat Flour Murukku

In cook and store snacks, a lot of fried snacks is what I make for kids and store them. Murrukku is one of most common deep fried delicacies we make at home. Murukku is also the most popular South Indian snack that is usually made of rice flour. No festival is complete without these delicious, crunchy, deep fried delicacies. While murukku is made usually with maida, rice flours, we will add a little twist to the traditional murukku and use whole wheat flour. With Vivatta premium atta, this murukku is definitely going to turn into one delicious, flavorful snack. For best results, use Vivatta chakki atta, you will see the difference.

Whole Wheat Flour Murukku

If you are wondering how the murukku will turn, don’t worry, let me assure you, you will not get the smell or taste of atta at all. Steaming the wheat flour does the magic. Also this vivatta whole wheat flour murukku turns out crispy and melt in your mouth by adding a little hot butter to the whole wheat flour.

Whole Wheat Flour Murukku

Ingredients

2 cups Vivatta chakki atta(click here to buy Vivatta chakki atta)

1 teaspoon salt

1 tablespoon unsalted butter, melted

2 teaspoon while sesame seeds

1 teaspoon ajwain

1 teaspoon red chili powder

Water as required

Oil for deep frying

 

Method

  1. In a cotton cloth place the Vivatta chakki atta, bring 2 opposite ends of the cloth and tie them together. Now bring the other 2 opposite ends and tie them too. The flour should be completed covered by the cloth. Place this cloth in a bowl and place that inside a steamer making sure cloth does not turn the water. Steam the atta for about 15 to 20 minutes.
  2. After steaming, remove the cloth from the steamer, open the ends and leave it open for few minutes until it cools down so you can handle the flour.
  3. Now break the flour as fine as you can and then sieve it to make sure no lumps are present.
  4. To the fine flour, add red chili powder, salt, white sesame seeds, ajwain, and hot melted butter. Mix everything with your finger tips until it resembles bread crumb like texture.
  5. Add water little at a time and knead. Make a soft and stiff dough. Keep the dough covered and away from stove, else the dough will turn too dry.
  6. Heat oil in a wide pan. While oil is heating , fill the press with murukku mix.. I used single hole star in the murukku press.
  7. Squeeze out the murukku over a greased ladle and drop them gently into the hot oil.  ( or you can also directly press into oil ). Once you drop the murukku, turn flame to medium. Wait until the murukku release the ladle by itself(if you find that murukku is not leaving the spotted ladle, you can gently push the murukku using another ladle after it’s cooked on one side, mine released by itself).
  8. Fry them in oil until golden brown on both side. You will notice that the bubbles in the oil is reduced and the “isshh” sound stops , that indicate murukku is down. Remove from oil and place it on kitchen towel to absorb excess oil.
  9. Once it completely cools, store in air tight container and enjoy them for longer time.

Vivatta Whole Wheat Flour Murukku

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    Comments & Reviews

  1. Janani Rakesh Kumar says

    April 19, 2016 at 1:44 am

    Lovely recipe !

    Reply
    • jyothirajesh says

      April 22, 2016 at 7:26 pm

      Thank you Janani 🙂

      Reply
  2. Sandhya Hariharan says

    April 14, 2016 at 2:33 pm

    Delicious….. They look so crispy and perfect. I do not see any difference in appearance atleast…

    Reply
    • jyothirajesh says

      April 22, 2016 at 7:30 pm

      It was made twice and if you look close you will see a small difference in the murruku..well not in shapes though, it’s pretty easy to make same size murruku all the time if you have a spatula on which the murruku will be squeezed, which works like a charm in getting the size right all the time 😀 that’s my little trick

      Reply

Trackbacks

  1. 31 Amazing Diwali Recipes You Should Try At Home - Curry Trail says:
    October 15, 2017 at 2:05 pm

    […] Whole Wheat Flour Murukku […]

    Reply
  2. Butter Murukku - Curry Trail says:
    October 28, 2016 at 7:04 pm

    […] make different types of murukku for festival. I love the wheat flour murukku that I had posted few months back. But I decided to go with butter murukku this […]

    Reply

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Jyothi - Author of Curry Trail.

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My food philosophy is simple, fresh and full of flavors! I love ‘spicy’ food. In fact so much so that I can skip dessert for extra spicy savory food!

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