This recipe deserves a lotta credit to rums (if u remember her contribution long long time ago 😛 else its here Chole Recipe), well this time its a south-indian home-made specialty and delicacy, mullu murukku! Its probably the yummiest homemade murukku i ever had and been bugging her to send me the recipe ever since (trust me on this one) diwali ’09 🙂 But its totally worth the wait as this Mullu Murukku stood out of the lotta sweets n savories had on that day! So here we go.. Mullu Murukku recipe from Rums’s Kitchen…
Mullu Murukku Recipe
Rice Flour – 1 cup
Gram Flour – 1/2 cup
Butter – 5 to 6 tbsp
Jeera (cumin seeds)- 1 tsp
Sesame Seeds – 1/2 tsp
Red Chilli Powder – 1/2 to 1 tsp (depending on how spicy u want it to be)
Asafoetida – 1 pinch
Baking soda – 1/2 pinch(optional)
Oil to deep fry
Salt to taste
Sieve the rice and gram flour.
Melt butter and pour it on the flours mixing it along with the rest of the ingredients.
Less butter makes the murukku harder and more butter will make it break while making.
Make a batter much thicker than for dosa, but not as thick for a roti (as in semi-solid).
Add very little water if necessary (more water will make the murukku soggy).
Heat oil in a pan, use a mullu murukku press by filling it with the batter and pressing into the oil.
Once crisp, remove the murukkus, let it cool and break into sticks if you like.
The recipe is pretty simple to read but only if you stick to the proportions and the tips and get used to it by practice, it does take a few tries to perfect the art!