Andhra murukku is my favorite snack. It is called as chegodi in Telugu. Also, it is a gem among Andhra traditional snacks . Golden in shade, speckled with spots of white sesame, moong dal and cumin, crunchy with an irresistible addictive taste – that’s Andhra murukku. After surfing many blogs, with reference to 2 blogs found this recipe.
Andhra murukku will consume more time to prepare. If trying for the first time, then try a small amount. The crispiness depends on the dough proportion and deep frying them perfectly. The step by step recipe of the andra murukku is as follows.
- Rice flour – 1 cup
- Water – 1 cup
- Yellow moong dal/pesara pappu/pasi paruppu – 1 1/2 tbsp
- Cumin seeds – 1/2 tbsp
- Sesame seeds – 1 tsp
- Red chili powder – 1 tsp
- Ghee or oil – 1 tbsp
- Salt – to taste
- Oil – for deep frying
- Soak the moong dal for an hour in water.
- Sieve the rice flour. Keep it aside.
- In a pan, add water. Allow it to boil.
- Add soaked moong dal, ghee or butter and salt.
- Next, add rice flour to it.
- Mix it quickly and combine them well. Turn off the flame. Cover the pan with a lid. Allow it to cool.
- Once the mixture reaches room temperature, add cumin seeds, sesame seeds and red chili powder. Adjust salt if required.
- Knead it into a smooth dough.
- Heat oil in a tadka pan.
- Pour it over the dough. Knead it again.
- Small balls out of the balls or pinch a small portion from the dough.
- Roll it like a rope.
- Join the ends of the rolled dough together. Repeat the same till dough get over.
- Heat oil in a kadai.
- Drop the murukku rings one by one carefully. You can see bubbles and hear a sound.
- Once the rings come to the surface of the oil, turn the flame to low & flip the rings and cook till it turns golden brown in color.
- Remove it from the oil, drain the excess oil in kitchen tissue.
- Allow it to cool, serve or store it in an air-tight container.
- There are many variations to prepare andra murukku. You can replace chili powder with green chili paste or green chilli-coriander leaves paste.
- You can add ajwain (avoid cumin and moong dal if adding ajwain and use red chili powder).
- Hot oil will help to prevent the rings from breaking.
- Make sure the rope is even in shape to form the ring and for uniform cooking.
- Make sure to keep the temperature of the oil is correct. Else, rings will get soggy and absorb more oil. Also, Remember each time to keep the flame on high when putting rings and turn to medium when they come to the surface of the oil. You need to follow it for perfect crispy rings.
- It took a long time for me to make and fry the crispy rings. As they take a little long time to fry, you can simultaneously prepare rings on the other side.
- Cover the dough using a wet cloth to prevent the dough from getting dried.