Maida Ring Murukku / Spicy & Crunchy Maida Rings, another spicy and crispy Diwali Snack recipe which is made from maida / all purpose flour. This is an another interesting recipe which i got from my mom’s friend. These rings are very crispy and flavored with cumin seeds.
You can try replacing maida with wheat flour or rice flour. To make it vegan, avoid ghee and replace with warm oil. For this Diwali, I badly wanted to try Ring Murukku, as these are my favorite snacks. I have added pottukadalai to make it more crispy, but you can also try adding siru paruppu / moong dal. I didn’t had patience to make proper rings, so my mom took over that part and somewhat we together managed to prepare these cute rings. Lets check the recipe,
Maida Ring Murukku | Maida Chegodilu
Author: Preeti Tamilarasan
Recipe type: Snacks
- 500 gms Maida / All Purpose Flour
- 1 tbsp pottukadalai / chutney gram / roasted gram / dalia
- red chili powder – according to your need
- 1 tbsp cumin powder / jeera powder
- asofoetida – a pinch
- 1 tbsp melted ghee / clarified butter (or) warm oil
- salt to taste
- warm water to knead
- Please check the instructions below.
How to prepare Maida Ring Murukku
- Sieve Maida flour and steam cook for 40-50 mins. For steam cooking, fill the vessel (idli cooker or steamer) with enough water. Spread flour on a clean cloth and keep it over provided plate. Cook it on low-medium flame and check for the water level after 20 mins. If water is reduced, then add warm water in the vessel and cook again.
- Take the steam cooked flour carefully from the cloth and add it in a wide mixing bowl. Break the the lumps formed with ladle, since flour will be very hot to handle with bare hands. Sieve the flour again.
- Grind pottukadalai in a mixer to smooth powder and mix with maida flour. Add red chili powder, cumin powder, asofoetida and salt. Mix everything well.
- Add enough warm water and knead to smooth dough. The dough should not be sticky. Add 1 tbsp melted ghee and knead again. Close the dough and keep aside for 10 mins.
- Heat oil for deep frying in a heavy bottomed kadai or pan on low flame. Take the dough and make small gooseberry sized balls.
- Roll the ball to form a strip and join the edges to form a ring. Proceed with the remaining balls.
- To check oil, drop a pinch of dough in oil and it should come up immediately. Change the flame to low-medium and start frying the rings. Fry till it turns golden brown and oil sizzling sound stops. Remove carefully from the oil and drain the excess oil using an absorbent tissue paper. Store in an airtight container and serve.