Kai( Hands)/Suttu/Suthu( Roll/swirls) murukku is a very special snack prepared in Tamilnadu.
Have also posted the video below to show how to roll. Have a look at it.An other recipe sent in by my aunt(Gomathi Athai).
Making this murukku is an art and requires lot of patience and practice to roll the murukku as it is done by twisting and rolling by hands.
We used to get these goodies from native prepared by grandma and aunts whenever they visited us prepared by them and we used to love these. My sister and brother preferred the lighter colored ones whereas I wanted them nicely browned. I remember they used to make them both for us to eat.
As mentioned in my rava vadai post, my aunt(Gomathi Athai) is an excellent cook and she prepares this murukku a lot and her murukkus are one of the best that we had.
Idli/Boiled rice - 4 cups
Urad dhal - 1/2 cup
Sesame seeds - 1 tbsp(optional)
Cumin seeds - 1 tbsp
Butter - 4 tbsp( Melted)
Hing/Asafoetida - 2 - 3 pinch
Salt as needed
Oil for deep frying
Lightly roast the urad dhal till you get a nice flavor/aroma. Remove and keep aside. Cool and powder finely.
Soak rice for one hour. Grind in a grinder with very little to a fine paste using very little water. The texture of the batter should be very smooth just like the feel of butter. Remove and add urad dhal powder, sesame seeds(optional), cumin seeds,hing, salt and butter. Mix and knead very well as this gives very good murukkus. Cover and keep aside. Now start rolling your murukkus immediately. Take a part of dough in your hands and use the fingers to push the dough out, form a rope-like pattern, also in a roudn shape at the same time ,keep a round cap from bottle or use a part of the dough in the middle and start rolling across.
Murukku rolling by my aunt, video shot by my uncle.
The video above may give you a better idea. If you cannot hold the dough then take small size and can always connect while rolling. Repeat the same until you are done and ready for frying. Heat oil for deep frying and carefully lift and place in the pan. Fry till golden brown and remove.
The above photos are usually kept as seer in marriages or baby shower. Usually they have specific number of swirls in odd number. My aunt made these to show how it looks and added my name on it, just to show that it can be done this way to add names over murukku. She just mixed few drops of food color in the dough and mixed and after rolling the murukku's rolled out the colored dough light a thin log and cut them and pasted over the murukku's on top. These murukkus are rolled in stainless steel plate and added with the rolled murukku directly in hot oil. After few mts the murukku comes out of it and you can remove the plates with any steel holder. This is done as it is difficult to lift and drop them in oil as it tends to break.
If you feel the dough is too watery and cannot be rolled, then add few tsps of rice flour not very much and mix well.
If you need to make this with rice flour, then use processed flour. First soak raw rice in water for 45 - 60 mts. Drain water and spread in a cloth and shade dry for 30 mts. Later powder in a mixer finely. Sieve if needed and follow the remaining steps. But when compared with both, using the first method you get very good murukkus.