MULLU MURUKKU

   Murukku or mullu murukku is prepared during diwali and janmashtami festivals,but i just wanted an excuse to prepare as i wanted to try this very much.I was sceptical about the outcome but then it was Diwali and i had to make it.I made flour at home since i made only a small batch,but if you happen to have a flour mill nearby,better to have grounded there.I have also seen this murukku being prepared in wedding bakshanams as well.The crispiness of this mullu murukku is simply mindblowing.Now to the recipe.

INGREDIENTS

Raw rice	1cup
Channa dal	1/8cup
Moong dal	1/4 cup
Butter/Ghee	1tsp
Oil	to deep fry
Salt	to taste
Water	just to make dough
Sesame white	1tsp
Asafoetida	a pinch

HOW TO MAKE

• In a pan dry roast channa and moong dal till golden brown and it gives out a fine aroma.Once cooled  add raw rice and grind to a fine powder and keep aside.This the flour which we will be using to make murukkus.In a bowl add the flour,salt,melted butter/ghee,sesame,asafoetida and water and make a soft dough.

 

• Knead softly and keep aside.Use the achhu/press design shown here.

 

• In a press squeeze out the dough on the perforated laddle.Heat oil and slip in the squeezed murukku on to the hot oil.

 

• Once brown take them out.Drain excess oil in a paper tissue.

 

• Crispy mullu murukku is ready to munch.

Notes

• You can make big sized murukkus too by directly squeezing them on to the hot oil instead of squeezing in the laddle.
• Make the dough fresh and make them to ensure that they don’t get reddened.
• Addition of butter always enhances the taste.

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