Serving: 40 to 50 pieces | Type: Snack/ Deepavali Special
Ingredients:
| Rice flour | -3 cups |
| Channa Dhal | -1 cup |
| Mung Dhal | -½ cup |
| Red Chili powder | -1 teaspoons |
| Whole Black Pepper | -1 teaspoon |
| Asafotida powder | -1 teaspoon |
| Salt | -to taste |
| Butter or oil | -4 tablespoon |
| Oil | -for deep frying |
Method:
- Dry roast channa dhal and mung dhal separately until golden brown.
- Then grind the roasted dhals with whole black pepper.
- Sieve the ground dhal powder.
- Put it in a broad vessel. Add red chili powder, asafotida, rice flour, dhal powder and salt.
- Mix the dry ingredients together.
- Melt butter or oil and pour over the flour. Mix once again.
- Divide the flour into 3 to 4 parts. Then add water little by little in one part of the flour and make a soft dough.
- Take small quantity of dough and put it in a Murukku Press with “one star” plate and squeeze it in circular motion directly into the hot oil. Fry till it becomes crispy and nice golden yellow but not to brown.
- Finish off all the dough and keep the murukku in an air tight container.
Note:
- This Murukku is also called makilambu murukku or Pirandai Thenzhangulal..
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