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This is an Andhra and karnataka special crunchy and tasty chakli/murukku, also called as Chegodilu in the Telugu language.

Ring Murukku

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Whole process and it was like playing with the kids’ clay dough. But if making in bulk, get a helping hand or prepare it in batches, as making the dough rings pulls extra time.

Some tips, do not make the rings too thick as it won’t get cooked inside and the frying time of this murukku takes about 5 minutes for each small batch. If you miss both these steps, the murukku becomes definitely soggy.

If you don’t have chakli presser in hand also, no worries, this murukku is made using the hands.

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INGREDIENTS for Ring Murukku:-  

  • 1 Cup Rice Flour 
  • One tbsp Urad Dal Flour
  • 1 tbsp Moong Dal
  • 1¼ Cup Water
  • 1 tbsp Butter 
  • 1 tsp Crushed Pepper Corns
  • 2 Pinch Turmeric Powder
  • 1 tsp Chilli Powder
  • 1 Generous Pinch Hing
  • Salt As Required
  • Oil For Deep Frying

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Methods how to make Ring murukku:- 

  • First, measure and keep all the ingredients ready. Pressure cook 1 tbsp of moong dal with 1/4 cup of water for 2 whistles. Else, soak the moong dal in water for 1 hour and add to the boiling water in the next step.
  • Roll boil 1 to 1.5 cups of water (varies accordingly to the type of flour used) in a heavy-bottomed or non-stick pan.
  • Simmer the flame, then add the cooked moong dal and butter.
  • Add the turmeric powder, chilli powder, crushed peppercorns, hing, and required salt.
  • Now, add the rice flour and urad dal flour slowly, this way helps to avoid the lumps.
  • Mix well for about 3 to 4 minutes till all the water is absorbed. Ensure the flour is cooked well and don’t turn it dry also. Keep covered for 10 minutes, by the time the heat reduces and the flour becomes warm enough to handle.
  • Now, start kneading the dough, if needed sprinkle very little water. The dough should be soft, not stiff, just pliable. Keep the dough covered till you finish, to avoid drying.

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  • First, grease your palms with little oil. Pinch a small gooseberry sized dough and roll it like a ball. Then, roll the ball into thin strips. Don’t roll it thick, as it doesn’t get cooked inside.
  • Bring both the edges together, then join, and seal/stick it properly.
  • Do the same with the remaining dough.
  • Heat oil in a Kadai and check the temperature by dropping a small piece of the dough. If it raises immediately, then the oil temperature is perfect. Drop the prepared rings carefully, one by one and in batches, don’t crowd the oil.
  • Cook this murukku in medium-high flame for 4 to 5 minutes. Never cook in low flame, as the murukku absorbs a lot of oil and turns soggy too. Cook on both sides, till golden color and the shhhh sound, ceases. The oil gets absorbed by time, pour a little, and fry again.
  • Drain the fried murukku in a kitchen towel to absorb the excess oil and enjoy home made murukku.

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