This is another crunchy and addictive snack that I made a couple of weeks back for Diwali. I had bought moong flour sometime back and it was sitting in the pantry unused. After talking to my mom, she suggested I make murukku with it. This is just a variation of the thenkuzhal where urad flour is normally used.Cumin seeds is the only spice in this murukku and is suitable for kids who do not like spicy stuff. My daughter is one of them . Like thenkuzhal, this also tends to be on the whiter side. Off to the recipe.
Crunchy fritters that are very addictive.
- rice flour - 1 1/2 cup
- moong flour - 1/2 cup
- asafoetida - a pinch
- salt - to taste
- cumin seeds - 1 tsp
- butter - 1 tbsp
- oil - for deep frying
Mix all ingredients except oil. Using water form a stiff dough.
Heat oil. Load the murukku press with dough and directly squeeze the murukku press over the oil forming a few swirls. When the hissing sound stops, remove from oil and drain on paper towels.
When cooled, store in air tight containers.
2 years ago: Cashew Sweet (Kaju Katli)
3 years ago: Oven Roasted Tomato Soup
1. Mix all ingredients except oil.2. Using water form a stiff dough.3. This is the disc I used for this murukku.4. Load the murukku press with dough. Heat oil and directly squeeze the murukku press over the oil forming a few swirls.5. Remove from oil when the sizzling sound stops and murukkus are crunchy.
Tasty murukku ready.
Linking to DIO – Diwali Bash.