Mullu Murukku
Indian deep fried snack made with rice flour, lentils and spices
Ingredients
- 3 cup rice flour
- ½ cup yellow moong dal / paasi paruppu
- ¼ cup chana dal / kadalai paruppu
- 1 tsp cumin seeds / jeera
- 1 tsp black sesame seeds / karutha ellu
- ½ tsp asafoetida / hing
- 1 tbsp butter
- 1 tsp hot oil
- Salt to taste
- Oil for deep frying
Instructions
- Dry roast the moong dal and chana dal separately until nice aroma comes. Cool and grind to a fine powder.
- In a large bowl, sieve rice flour and moong and chana dal powder. Add cumin seeds, sesame seeds, asafoetida, salt, butter and hot oil.
- Mix well with hands till butter is incorporated well. Add water little by little and make a smooth and soft dough.
- Divide the dough into 4 equal portions and cover with a wet cloth to prevent drying.
- Heat oil for deep frying. Take the murukku press and insert the star disc. Fill the murukku press with one portion of the dough.
- Grease two (or three) ladles. Squeeze murukku in circles on the greased ladles. You can also directly squeeze into hot oil.
- Gently slide into the oil and cook in medium heat. Fry both sides till murukku turns golden brown and the bubbles cease. Drain on a paper towel.
Notes
- The dough should be soft enough to squeeze through the hole. If the dough is hard and tight, sprinkle few drops of water and make the dough soft.
- If the dough is too soft, it will be difficult to squeeze and will break. Add 1 tsp of rice flour and knead the dough again.
- Keep the dough covered with a wet cloth all the time, otherwise it will dry up and become hard.
- The oil should be hot when you squeeze in. Turn down the heat to medium while cooking the murukku.