Why does my Murukku dough break when I press it through the mold?

Question

Why does your Murukku dough break when pressed through the mold? Troubleshoot issues with the dough's moisture and consistency.

Answer 1

Your Murukku dough likely breaks because it's too dry or lacks sufficient binding agents. Adding a little more moisture or ingredients like rice flour or besan can help.

Detailed Explanation:

Murukku dough needs the right consistency to be extruded smoothly through the mold without breaking. Several factors can contribute to a crumbly dough:

1. Insufficient Moisture: The most common reason is that the dough is simply too dry. The water or other liquid in the recipe helps bind the ingredients together. If there's not enough, the dough won't hold its shape.

2. Incorrect Flour Ratio: Murukku recipes often use a combination of rice flour, urad dal flour (or besan), and sometimes other flours. The ratio of these flours is crucial. Too much of one type can lead to a dry or brittle dough.

3. Lack of Binding Agents: Ingredients like butter, ghee, or oil act as binding agents, helping the dough hold together. If these are missing or used in insufficient quantities, the dough can crumble.

4. Improper Mixing: Overmixing or undermixing can also affect the dough's texture. Overmixing can develop the gluten in some flours, making the dough tough, while undermixing can leave the ingredients poorly combined.

To fix a breaking Murukku dough, try these steps:

1. Add Moisture: Gradually add a teaspoon of warm water or milk at a time, kneading the dough until it becomes pliable and smooth. Be careful not to add too much, as this can make the dough sticky.

2. Adjust Flour Ratio: If you suspect the flour ratio is off, try adding a tablespoon of rice flour or besan to the dough. Knead well to incorporate it.

3. Incorporate Fat: Add a teaspoon of melted butter, ghee, or oil to the dough and knead until it's evenly distributed. This will help bind the ingredients together.

4. Rest the Dough: Allow the dough to rest for 10-15 minutes after kneading. This allows the moisture to distribute evenly and the gluten to relax, making it easier to work with.

Pro Tip:

Always test a small portion of the dough by pressing it through the mold before making a large batch of Murukku. This allows you to adjust the dough's consistency as needed and prevent wasting ingredients.