Kai Murukku Machine
Rice Murukku

Machines

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Machines Details

Specifications of single nozzle:

  • Production- 500-700 pcs (6-8 Kg/hour)
  • Supply- 1 phase supply (domestic supply 230V AC)
  • Power- 0.5 hp
  • Size (inches) - 20x30x26
  • Machine Weight - 38 Kg
  • Material - Food grade Stainless steel 304 (SS304)
  • Warranty - 1 Year
  • Snack Items - Chhakli, Murukku, Kurdai, Iddiyappam, Sticks all kinds of round and straight extruded snacks on one machine.
  • Delivery- Domestic and International

Specifications of four nozzle:

  • Production- 1800-2000 pcs (20-22 Kg/hour)
  • Supply- 1 phase supply (domestic supply 230V AC)
  • Power- 1 hp
  • Size (inches) - 30x30x26
  • Machine Weight - 75 Kg
  • Material - Food grade Stainless steel 304 (SS304)
  • Warranty - 1 Year
  • Snack Items - Chhakli, Murukku, Kurdai, Iddiyappam, Sticks all kinds of round and straight extruded snacks on one machine.
  • Delivery- Domestic and International

Ingredients

  • 1 cup Raw rice (I used Sona Masoori)
  • 2 tablespoons Urad dal flour (heaped)
  • 3 tablespoons Butter, softened or melted
  • 2 teaspoons Sesame seeds
  • 1/4 teaspoon Asafoetida
  • Salt and water, as needed
  • Oil - For deep frying

Instructions

Preparing the Dough:

  1. Soak the raw rice for at least 2 hours, then drain the water and spread the rice on a clean cloth to remove excess water.
  2. Grind the soaked rice into a fine powder using a mixer.
  3. Sieve the rice flour gently to ensure a smooth texture. You can add the remaining coarse rice for the next batch.
  4. Optionally, you can fry the urad dal until aromatic, then grind and sieve it to make urad dal flour. Alternatively, you can use ready-made urad dal flour.

Making the Dough:

  1. In a mixing bowl, combine the rice flour, urad dal flour, sesame seeds, butter, asafoetida, and salt. Mix well.
  2. Gradually add water and knead to form a smooth, pliable dough. Be cautious while adding water - do it slowly, as the dough should not have cracks. It should be loose enough for making the murukku.

Shaping and Frying:

  1. Take a small ball of dough and create twists or murukku on a clean cotton cloth. Grease your hands with water occasionally to facilitate the process.
  2. Heat oil in a kadai for deep frying.
  3. Drop 3-4 murukkus into the hot oil at a time.
  4. Cook over medium heat. Flip the murukku once it floats to the top and the sizzling sound diminishes.
  5. Fry until both sides are evenly cooked and turn golden in color.
  6. Once fried, let the murukku cool down before storing it in an airtight container. The flavor develops best when consumed the next day.

 

Notes:

  • One cup of rice yields approximately 2 cups of flour.
  • Frying the urad dal flour adds flavor to the murukku.
  • You can use white or black sesame seeds.
  • If the dough breaks while shaping the murukku, sprinkle a little water to make it pliable.
  • Caution: For the first batch, drop one murukku and check if it bursts. Handle hot oil with care. Never attempt to roll the remaining dough like seedai and put it in the oil, as it might burst.

Conclusion

In conclusion, the CBROZ cutting-edge Twist Murukku Machine heralds a significant leap in your production capabilities, poised to multiply your production rate manifold compared to manual Twist Murukku preparation. Its remarkable automation and advanced technology not only promise enhanced productivity but also ensure consistency and precision in Twist Murukku production. By incorporating the CBROZ machine into your business, we position you 10 steps ahead of the competition in the industry, ready to achieve unprecedented levels of success and competitiveness in delivering delicious Twist Murukku to your customers.