Murukku is a traditional south Indian food/snack and it can either brought from the store or homemade using rice flour, fried gram and butter as main ingredient. Alike every year, this year too we made Murukku (along with Adhirasam – a traditional sweet) at home during the Deepavali, where one evening mom and aunt sat on the floor for preparing the same and I used the opportunity to take some photos on the process. Making sweets and snacks is a custom for us or we practice during Deepavali and distributing it to our relatives, friends and neighbors as a sign of sharing our festival spirit.
The flour is filled on the Murukku maker – a vessel, where flour being pressed (using a handle on top) to get strings of dough through small holes at the bottom. Just like in the photo below.
A circular layer of Murukku (after swirling strings of dough) on the ladle before drop into the hot oil boils in the pan, to get a view as below.
The Murukku get fried after two or three twist and turns in the hot oil in the pan, and once turned deep yellow or orange is lifted using a stainless steel stick like the process below.
Two to three Murukku can be fried at a time and is left on the paper for some time to let it absorb the excess oil. And then stored in enclosed box and distribute later