Easy Buttermilk Murukku Recipe | Healthy Diwali Snacks
Buttermilk Murukku Recipe or Majjiga Jantikalu or Pulla Jantikalu Recipe is one of the spicy and crunchy Diwali snacks. South Indians make this recipe during the Sankranthi festival. Indians have a tradition of making sweet as well as spicy snacks during festival season.
Once Buttermilk Murukku Recipe is cooled, one can experience crispiness, also we need to take care that they are cooked on medium flame or else there is a tendency of getting color from outside but doesn’t cook from inside. We can store this recipe for days when stored in an airtight container. Nowadays all the sweet shops in India are packing and selling this snacks.
Festivals and Celebrations:
Murukku is the most common South Indian household snack during Diwali and Pongal. Much preparation of snacks is in the family to be consumed by friends and neighbors during festivals. Buttermilk murukku, being very distinctive in taste and crunchiness, usually finds a place in these festive platters. Murukku-making becomes a social activity since generations come to roll out the dough and then fry the snack. Other than preserving techniques passed down by generations, it underlines social bonds in the community.
Symbol of Hospitality:
This dish of buttermilk murukku has been a guest offering and is the essence of hospitality. In South India, snacks like murukku are offered as a token of the warmth and generosity of the host. The crispy snack, especially with a cup of tea or coffee, is commonly enjoyed during evening gatherings. It is a form of sharing food as a goodwill gesture and strengthens social relations as hospitality is significant in Indian culture.
Murukku is something that differs from state to state, and is in fact the best example of how Indian cuisine can be so different. For example, though buttermilk murukku has got its name due to Tamil Nadu, every state uses it with a different twist using local ingredients and flavoring. It is, in fact, how food can be a medium for expressing local identity and heritage. That makes this recipe stand out from another with buttermilk giving the recipe a different flavor along with connecting it directly with the agricultural practices practiced there as dairy products and usage become part of lifestyle and living.
Culinary Heritage:
The buttermilk murukku of South India, prepared with ancient techniques that speak much of the Indian heritage of food, demands the level of skill and art that traditional Indian cuisine goes through – from the soaking and grinding of urad dal to the final stage of shaping the murukku dough into designs almost as intricate as lace. The preparation of these snacks connects families to their past and their heritage in all its flavors.
Buttermilk Murukku Recipe | Majjiga Jantikalu Recipe | Pulla Jantikalu recipe
Buttermilk Murukku Recipe is one of the crunchy and delicious recipes. The outcome of our recipe is soft and hallow from inside.
Ingredients
Measurement: (1 cup = 200 ml.)
- Rice flour – 3 cups
- Nuvvulu/ Sesame seeds – 2 tbsp.
- Vaamu/ Tymol – ¼ tbsp.
- Salt – ½ tbsp.
- Red chili powder – ½ tbsp.
- Butter – 50 gms. unsalted
- Buttermilk – 1 cup
- Murukku press
- Oil – to deep fry
- Water – to mix the dough.
Instructions
- Sieve rice flour and put it in a vessel, add sesame seeds to it.
- Add crushed thymol seeds, red chili powder, salt, butter piece and buttermilk.
- Mix all ingredients, add little water and make a soft dough.
- Take a small lump of dough and put it in murukku press.
- Grease little oil to a steel plate and press Jantikalu on it.
- On another hand, heat oil in a kadai to deep fry above murukku.
- Drop one by one jantikalu and deep fry till they attain golden brown color.
Recipe Video
Recipe Notes
- Maintain optimum heat while deep frying Majjiga Jantikalu Recipe, you can check the heat of the oil by putting a small ball of dough.
- Greasing oil to steel plate or plastic paper will help you drop Murukku freely into the oil.
- Once cooled, store in an air tight container.
How to Make Buttermilk Murukku or Majjiga Jantikalu:
- First, sieve flour and remove foreign particles (if any present).
- Add 3 cups of rice flour and add nuvvulu/ sesame seeds.
- Crush thymol seeds on hands and add it to flour.
- Add salt, red chili powder, butter and buttermilk.
- Mix all ingredients and make the soft and hard dough by adding required amount of water.
- Make small lump of dough and put it in Buttermilk Murukku press.
- Take a steel plate and apply oil to it and press Majjika Jantikalu on it.
Tip: Greasing plates makes jantikalu slide into oil pan easily.
Note: Make 2-4 murukku shapes on the plate so that while frying it becomes easy to drop into oil.
- Heat oil in a kadai and once it’s hot, gently drop murukku and deep fry them on low heat.
- Fry them until they turn golden brown color.
- Serve them when they are cooled.
Note: Store Buttermilk Murukku or Majjiga Jantikalu once they are cooled in an airtight container.
