Wednesday, 3 November 2010
Hema's recipe: "Mullu thenkuzhal/Mullu murukku"
1) Rice flour - 2 cups
2) Moong dal - 1 cup
3) Channa dal - 1 cup
4) Asafoetida - a pinch
5) Jeera - a few
6)Butter - 2 tbsp
7) Salt - as required
1) Mullu thenkuzhal press
1)Dry roast the moong dal and channa dal in a kadai.
2)Take them in a plate and let it cool.
3)Now add them to a blender and grind it to a fine powder.
4)Now sieve this to a very fine powder once.
5)Take this very fine powder 1 cup and rice flour 2 cups in a bowl.
6)To this add 2 spoons butter, asafoetida, jeera and salt and mix them well.
7)Meanwhile, heat oil in a kadai to deep fry.
8)After a minute or two, when the oil is just heating add 1 spoonful of this hot oil in that
that flour and mix them well once again.
9)Take a small portion from this flour separately in a bowl and make a soft dough.
10)Now when the oil is hot enough, put this dough in the "mullu thenkuzhal" mould and press it firmly in a circular motion into the oil.
11)Fry them in the low flame till crisp & golden brown. Ensure medium-low heat.
12)Take it out in an oil strainer to remove excess oil and let it cool.
13)Repeat the same process with the remaining flour mixture.
14)Store it in an air tight container.
Tips & cautions for a perfect & crispy murukku:
1)Instead of adding direct gram flour, if u follow this method the murukku will be crisp & soft.
2)The dough should not be neither very soft nor very hard.
3)The hot oil is added to make the murukku very taste & crisp.
4)After making each murukku, try to make the dough i.e. mixing the flour with water as this avoids turning murukku brown.