Wednesday, October 26, 2016

Mullu Murukku | Murukku | Diwali Recipe

Diwali without murukku? Never. So here comes the tasty and crunchy mullu murukku recipe.In south india, there are so many varieties of murukku,mostly they are made with rice flour. Depends on the dal powder you're using and how you make the murukku shape, the name of murukku varies.

Amma always make urad dal murukku, to me, it's the most tastiest murukku. But in this mullu murukku, moong and chana dal are used and i had no idea how it would taste.So when i first tried this recipe, made a small batch with store brought flour  and i was amazed by the result and it's crunchiness. Now a days, i'm making this regularly for our evening snack. Either with store brought rice flour or with home made rice flour, the murukku will turn out so tasty and crunchy. 

Mullu Murukku

Preparation Time : 15 mins | Cooking Time : 1.5 hrs minsMakes : 45 to 50 Murukku 
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
Home made Rice flour - 3 cups
Moong Dal - 1/2 cup
Chana Dal - 1/4 cup
Butter - 2 tbsp
Sesame seed - 1 tsp
Cumin seed - 1 tsp
Salt - to taste

Procedure
Dry roast the moong dal and chana dal till it becomes golden brown. Let it cool completely. Put it in mixie jar and grind into smooth powder.In a large bowl, add rice flour and sieve the dal flour & add  into rice flour. Discard the large granules of dal powder.Now add cumin seed , sesame seed and salt.Mix it well.Add the melted butter and mix well with the flour like bread crumbs. Then add enough water,knead it with your hands and make the smooth dough.Let it rest for 10 mins. Use the star press in the murukku maker and fill the murukku maker with dough and close it.Heat the pan with oil for deep frying the murukku, in a flat laddle, squeeze the murukku in concentric circles as shown below.Once the oil is heated well(if you drop a piece of dough, it should come on top immediately), transfer the pressed murukku into hot oil.Add more depends on the size of your frying pan,fry it till the "shh" sound stops. Drain the murukku from oil and place it on tissue paper.Do the same for the remaining dough. Tasty & crunchy murukku is ready.
Notes:
  •  I make 3 or 4 concentric circles in the murukku.
  • If the dough breaks while pressing, add few tbsp of  water in the  dough and knead it, then use it.
  • If you make more concentric circles, then there is a chance of bend in the edges of the murukku while frying.
  • I used both cumin seed and sesame seed for flavor, but you can use either one of this too.
  • Butter gives great crunchiness to the murukku.
  • Must sieve the dal powder to ensure smooth dough.
  • I tried it with store brought flour too, the taste is more or less same, so you can use store brought flour too.
  • If the rice flour have lumps, then sieve it to remove lumps.
  • Keep the dough covered to avoid the dryness on the top.
  • If you're making in large quantity, instead of adding water to the whole flour, adding little by little water to the required flour and pressed into murukku and repeat the same for the rest of the flour.It helps to avoid the dough to become dry.

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