Thursday, 5 November 2015

Andhra Murukku Recipe | Ring Murukku | Murukku Without Achu | Chegodilu Recipe

This murukku is a savior during festive times to those who don't own murukku press (achu) or to those who are not used to it. All you have to do is prepare the dough, make rings using bare hands and fry them until crisp. Sounds very simple right, yeah it is easy, but the procedure is a little time consuming, otherwise it is an easy snack that can be made within minutes. I have used store bought rice flour, but using homemade rice four gives a better texture and taste. You can make it spicy or subtle depends on how you like it. I made this and achu murukku for my second show on sun tv's kitchen galatta. For recipe reference check out the video below :) 

andhra murukku 2

Total preparation time - 30 minutes
  1. Rice flour - 1 cup 
  2. Red chilli powder - 2 tablespoons 
  3. Orange food color - Few pinches (optional) 
  4. Vanaspathi - 1 teaspoon 
  5. Salt - 1.5 teaspoons (or less) 
  6. Cumin seeds - 2 teaspoons 
  7. Oil - 15 ml + extra for frying 


  • Sieve rice flour and add it into a bowl.
  • Place a saucepan on flame and pour about 1 cup of water, after it starts to heat up remove from flame and add it little by little into the bowl of rice flour. Stir using a ladle and make a stiff dough. 
  • Then add red chilli powder, salt, cumin seeds, food color, cumin seeds, vanaspathi and mix the dough well. (I used color for one batch and left another batch plain)
  • Then heat about 15  ml of oil and add it into the dough we have prepared. Mix well and set the dough aside for 10 minutes. 
  • Now place a pan on flame and pour enough oil to deep fry the murukkus. 
  • While it is getting heated up shape the murukkus. pinch out smaller portions from the dough and roll into thin strips. Make it thin and small so that it gets fried easily. Join the two ends of the strips and press gently to form a ring. Do the same with the rest of the dough. It might take some time so cover the dough and the already shaped rings until the whole set is ready!
  • Then deep fry them in hot oil on a medium heat until it turns reddish and crisp. Once the murukkus get done the bubbles will cease. This is an indication that the murukkus are ready. 
  • Remove from flame once bubbles cease, else it will brown and burn immediately. 
  • Place the murukkus over a tissue paper to drain excess oil. 
  • After it cools down store it in clean and dry airtight containers. 
TIP 1: You can also add 1/4 cup of urad dal flour and make the same murukkus. 

TIP 2: In the original version they add paasi paruppu / moong dal to make the recipe. To do that just add 1/8 cup of moong dal into the hot water and then use to make the dough. But that's optional. Also they use homemade rice flour like in I have used in my vivika recipe. Click here to learn how to make homemade rice flour. Sieve the ground flour and use in the above recipe. 

TIP 3: If your murukkus are chewy it means that the murukkus have not got fried well. So make sure to remove only after the bubbles cease. 

achu murukku 8

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