The secret is to use cooked moong dal. No roasting, no grinding - it's so quick and your mullu murukkus turn out to be crispy yet melt-in-your-mouth kind.
I Used -
- Rice flour - 1 and 1/4 cups
- Moong dhal - 1/2 cup (measured after cooking the dal)
- Butter - 1-2 tbsp
- Sesame seeds - 1 tsp
- Cumin Seeds - 2 tsp
- Salt - as required (start with 3/4 tsp and taste the dough and adjust)
- Hing - 1/2 tsp
- Red chilli powder - 1/2 tsp
- Black pepper powder - 1/2 tsp
- Hot oil - for frying
- Cook moong dal until mushy (Best to pressure-cook. I use 2 and 1/2 times water for 1 cup moong dal).
- Mix with rice flour, add in the other ingredients like sesame seeds, cumin, red chilli powder, salt, pepper powder and a pinch of asafoetida and finally just 1-2 tbsp of butter.
- Make a soft dough by adding a little water at a time.
- Add hot oil to make the dough smooth so that it doesn't stick to your hands or the murukku mould. Just be careful not to hurt your fingers.
- We're almost there, the rest of the process is mundane. Use the murukku press (you can use the Single star mould for making proper circles and 3 star one for making random shaped mullu murukku) and deep-fry murukkus into hot oil on medium flame until golden brown.
- Drain on kitchen tissues to remove excess oil.
- Store in air tight containers after 30 minutes and enjoy :-)
Happy Deepavali 2014 everyone!