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.Many beginners find this rather tricky as the squeezing into perfect rounds is a great task.By practicing for long and with great efforts i could to certain extent make these cute roundels.
width:300px; padding:5px 0;">
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.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
piece
|
Ingredients
- 1 cup raw rice
- 1/8 cup Channa dal
- 1/4 cup moong dal
- 1 tsp Butter / ghee
- to taste salt
- water just to make dough
- 1 tsp sesame white
- 1 pinch asafoetida
Ingredients
|
|
Instructions
- 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 is the flour which we will use.
- In a bowl add the flour,salt,melted butter/ghee,sesame seeds and asafoetida
- Adding water knead softly and keep aside.
- Use Achhu as shown.
- In a press squeeze out the dough on a small plate.
- Heat oil and slip in the squeezed murukku on to the hot oil.
- Once brown take them out.
- Drain excess oil in paper tissue.
- Crispy mullu murukku is ready to munch.
Recipe Notes
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.
Leave a Reply