Beetroot Rice Murukku Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine rice flour, beetroot puree, sesame seeds, cumin seeds, red chili powder, asafoetida, salt, and ghee.
• STEP 2.Mix well to form a soft dough. Add water if needed to adjust the consistency.
• STEP 3.Heat oil in a deep frying pan. Take a portion of the dough and shape it into a cylindrical tube.
• STEP 4.Press the dough through a murukku press or a piping bag with a star-shaped nozzle into the hot oil.
• STEP 5.Fry the murukku until golden brown and crispy. Remove from oil and drain on a paper towel.
• STEP 6.Repeat the process with the remaining dough. Allow the murukku to cool completely before storing in an airtight container.

Cooking Tips

• Make sure the beetroot puree is smooth and free from any lumps.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• If the dough is too dry, add a little water. If it is too sticky, add more rice flour.
• To get perfectly shaped murukku, practice pressing the dough onto a greased surface before frying.

Storage and Serving

• Store the Beetroot Rice Murukku in an airtight container to maintain its crispiness.
• Serve as a snack with a cup of tea or coffee.
• It can also be served as a side dish with rice or enjoyed on its own as a crunchy snack.