Beetroot Murukku Recipe | How to make murukku2015-12-01
- Yield: 1
- Servings: 5
- Prep Time: 15m
- Cook Time: 25m
- Ready In: 25m
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Beetroot Murukku | How to make Beetroot Murukku
Healthy and Colorful murukku with Beetroot
Healhty and crunchy beetroot murukku. Murukku is actually originated from TamilNadu. Murukku is a very healthy snack compared to the bakery items. I have already tried Butter murukku,Cornflour murukku,Green gram murukku,Special murukku and Omapodi/Sev. This beetroot murukku is bit different. I thought of making murkku some more attractive. So tried with beetroot. You can use any shape in murukku plates for making this murukku. I made this type because my girl can’t bite the bigger murukku :). Hope you all will like this recipes too.
Happy cooking Healthy Living
How to make Beetroot Murukku
1/2 cup of rice flour(you can use idiyappam flour)
1/2 cup of grated beetroot
1/4 cup of besan
1/4 cup of roasted gram powder
1 spn. of butter
1 spn. of cumin seeds
1/2 spn. of ajwain seeds
Salt as required
Oil for fry
Grind grated beetroot with 2 tbsp. of water and drain the juice. Keep aside.
Take a large bowl and add all the ingredients.
Add beet root juice little by little Knead well to bit tight dough (Add water if needed).
Heat oil in a kadai.
Squeeze the murukku using any shape plate of your wish in the press.
Cook it until the murukku floats in oil.
Drain in paper towel and allow to cool completely before storing in an airtight container.