Achu Murukku Recipe

November 2, 2023

Achu Murukku Recipe with step-by-step pictures. It’s just 4 ingredients, rice flour, maida, coconut milk and sugar to make this super tasty, crispy and flavorful snack.

Achu Murukku

That is one of the vital requested recipe in yummy tummy. This recipe is requested so much from you all to post before christmas. So couple of days back, i attempted this. I used to be undecided how it would end up because i’ve never made it before, this was the primary time i’m trying this. And to my surprise it got here out beautiful. It’s pretty easy, read the notes section rigorously before making this. So do that and let me know the way it seems..

Ingredients for Achu Murukku

Rice Flour / Arisi Mavu – 1 cup
All Purpose Flour / Maida – ¼ cup
Sugar – ½ cup powdered
Cumin Seeds or Sesame Seeds – ½ tsp optional
Coconut Milk – 1 cup + more if needed
Oil for deep frying

Methods to Make Achu Murukku Recipe

Take rice flour, maida, sugar, cumin seeds in a bowl. Add coconut milk and make a smooth batter.
Now heat oil for deep frying. When it’s hot, Place the achu muruku maker in hot oil for five mins or so till it’s heated.
Now dip the maker within the batter. Don’t dip it an excessive amount of, just dip half way through.
The batter will stick with the achu, now place the maker in hot oil and fry, when it’s fried half way through, take it out and use a fork or knife to release the
sides, it would come easily.
Now fry that till it reaches light golden.
Drain in a paper towel. Let it cool completely. It is going to be soft whenever you remove from oil, but once it cool the murukku will harden up.
Let it cool completely. Store in a air tight container.

If you’ve any questions not covered on this post and in case you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

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Achu Murukku | Achu Murukku Recipe

Achu Murukku Recipe with step-by-step pictures. It’s just 4 ingredients, rice flour, maida, coconut milk and sugar to make this super tasty, crispy and flavorful snack.

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Prep Time: 15 minutes

Cook Time: 2 minutes

Total Time: 17 minutes

Servings: 12 murukku

Calories: 58kcal

Instructions

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Take rice flour, maida, sugar, cumin seeds in a bowl. Add coconut milk and make a smooth batter.
▢
Now heat oil for deep frying. When it’s hot, Place the achu muruku maker in hot oil for five mins or so till it’s heated.
▢
Now dip the maker within the batter. Dont dip it an excessive amount of, just dip half way through.
▢
The batter will stick with the achu, now place the maker in hot oil and fry, when it’s fried half way through, take it out and use a fork or knife to release the edges, it would come easily.
▢
Now fry that till it reaches light golden.
▢
Drain in a paper towel. Let it cool completely. It is going to be soft whenever you remove from oil, but once it cool the murukku will harden up.
▢
Let it cool completely. Store in a air tight container.

Notes

1)Batter consistency is essential. The batter shouldn’t be too thick or too thin. If it is just too thick, then the murukku will probably be chewy, if it is just too thin, the the muruku wont comes from the achu maker.
2)The consistency of the batter ought to be little thinner than dosa batter, thicker than rava dosa batter.
3)Adding cumin seeds is optional.
4)Heating the achu in hot oil is essential, so the batter sticks properly to the achu.
5)Dont dip the achu throughout within the batter, you’ve to dip it half way or somewhat greater than half way. Should you dip it completely then the murukku wont come off from the achu.
6)Attempt to remove the achu using a fork or knife or a tongs when it is nearly cooked. Should you attempt to remove when the murukku will not be cooked, then it could tear up.
7)Fry the murukku till it reaches light golden color, it would carry on cook and get color because it cools.
8)The murukku will look soft whenever you remove it from oil, it would get harder and crispier because it cools.
Treatment for Latest Achu:
1)First heat some oil in a kadai. Dip the achu within the oil and switch off the warmth, leave it within the oil overnight. This fashion the achu is correctly tempered.
2)Immerse the achu in dosa batter for an entire day, remove it wash it well, wipe it dry, apply oil on all sides, leave it for an entire day again and use.