Achu Murukku Recipe without eggs – Achappam Recipe – Eggless Rose Cookies – Diwali Snacks (2024)

Mullai October 20, 2016 48388 4 Comments

Diwali Recipes

Achu Murukku is mostly popular among Keralites usually made during Christmas time. Our neighbors back in India use to send us all those yummy treats like rose appam, kala kalas plum cake and thattai and few other candies during christmas break… which as a kid i use to always look forward. The achu murukku they make is similar but includes egg and has its own taste… today I’m sharing a eggless version which is adapted from this blog. The recipe has just few ingredients but is little tricky to make, read the notes section and also hints placed bold in between the recipe.

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Ingredients

• Rice Flour1 cup
• Maida1/4 cup
• Powdered Sugar1/2 cup
• Salta pinch
• Sesame seeds1 teaspoon
• Coconut milk1 cup
• Water1/4 cup (approx) or less

Lets see how to make these Achu murukku….

You may use any rice flour (raw / roasted rice flour, homemade rice flour, idiyappam flour). Homemade rice flour gives you the perfect texture but store bought roasted rice flour or Idiyappam flour also yields good results. I ‘ve used store bought idiyappam flour for this recipe.

Mix Rice flour, Maida, powdered sugar and salt in a bowl. (Sieve the flour before use)Add in sesame seeds (black or white anything is fine)

Add in coconut milk slowly to make a smooth batter.

You may need more than a cup of coconut milk depending upon the quality of the rice flour. Add water and adjust the batter consistency. The batter cannot be too thick nor thin. It should be slightly thin dosa batter consistency.

Oil temperature -Test a small drop of the batter in the oil. If its swings right back up then your oil is at the right temperature. If it sinks- then oil is not hot enough. If it browns – then oil is too hot.

To make this achu murukku we need these flower shaped mould. They come in steel, iron and non stick. If using steel or iron for the first time then you need to treat/ temper. Leave overnight in oil or Congee water and next day wash and again season with more oil. This way you cure the iron mould and its ready for use. I have used non -stick mould which i got from India – works like a charm!

Once the oil heat up, first dip the mould in it and leave it for few seconds.

Take it out and immediately dip in the batter. Do not immerse the mould fully into the batter. Dip only about 1/2 to 3/4 through. (as shown above) Wait for few seconds for the batter to stick to the mould.

Now dip that in the hot oil. Do not shake for few seconds. Do not make the batter touch the bottom of the pan, it will stick and will go out of shape. Leave about an inch gap between the bottom of the pan and mould.

Slowly lift up the mould to see the murukku will gently slip out of the mould and start to swim in the oil. Do not let the murukku cook in the achu, it won’t come off once its cooked. With non stick there is no extra effort needed to detach the murukku from the achu but for steel or iron you need to use a fork or spoon the gently release the murukku off the mould into the oil.

Now you see the murukku comes into a flower shape, let it fry till the base cook to a golden brown.

Flip and cook the other side for few seconds. It will reach a point when it will start to sink in oil and that is stage to take it out.

It should be golden on all sides. Caution it can become brown too fast… keep the flame at medium high while frying initially and then bring it low. The murukku will be looking soft at this stage, do not panic… it will turn crispy once it cools down completely.

Place them in a paper towel to drain excess oil.

Let cool completely and store in air tight box for 2 weeks.

Notes

• Makes 15 achu murukkus.
• You may either add white or black sesame seeds. I have added white to blend, black is more prominent.
• I used about 3/4 cup grated coconut with 1 cup water to squeeze out the coconut milk.
• Batter consistency plays a major role. Should not be too thin or thick. Has to have light dosa batter consistency. Thin batter will not stick to the mould, thick batter will yield hard uncooked murukkus.
• Oil temperature is also important. Do the sample test before proceeding, also heat the oil before starting a new batch.
• While frying initially let the flame be at medium high and then bring it to low medium while frying. The murukku will look pale and lightly golden when done and then gets more golden once it cools down.
• Also the murukku will look soft when you take it out of the oil, but will become crisp once it cool completely.
• Achu or mould needs to be cured before use. Before frying always insert the mould in hot oil and then dip in batter.