Kerala Mullu Murukku

Recipe No: 124

As far as I can remember this is the way my mother used to make Murukku, one of those snacks that can be stored in airtight containers and keep for weeks. She used to make containers full of these during our summer vacations and even after all these years if we, three of her kids and their families, gather together for 3 or 4 days she will make it again… but only one thing... now the VIP’s that have full time access to the jars are of course her  5 Grand Kids… and most of them are crazy about her snacks!!!!

Ingredients                                                  Makes 30 -32

• Rice Flour……….2 Cups
• Ural Dal……..…...1 Cup(either whole or split without skin)
• Salt………………...1 Teaspoon
• Sesame Seeds….1 Teaspoon
• Cumin Seeds……1/2 Teaspoon
• Water………..……2 ½ to 3 Cups (use more if needed)
• Oil for deep frying
• Idiyappam maker with the star hole attachment

Method of Preparation

1. Wash and drain  Urad Dal well and dry it by spreading on  a kitchen towel.
2. In a dry pan on medium heat, fry the Urad Dal till it attains an even light brown color, stirring constantly.
3. Once lightly cooled, powder it in a grinder into a smooth powder.
4. Combine Urad Dal powder, Rice flour, Salt, Sesame seeds and Cumin Seeds well and make it into a smooth dough using water. Start with 2 cups and use more as needed. The dough should be soft that it can be easily pressed through and Idiyappam maker.

5. Heat at least 2 inches of Oil in a pan on medium high heat.
6. Lay a sheet of parchment or wax paper or a piece of Plantain leaf and lightly oil it.
7. Fill the dough in the Idiyappam maker. The dough has a tendency to stick. So dip your hand in water to minimize the stickiness.
8. Press the dough onto the oiled paper in concentric circles. Anywhere from 5 to 7 circles will make a big Murukku.
9. Once 5 or 6 ones are made, hold your palm over the Murukku and lift the paper and turn it over so that the Murukku falls into your palm. Put it in the Oil and fry till it is crispy and attains a very light brown color. If over browned, it will become hard later.
10. Let the excess Oil drain on a paper towel and when thoroughly cooled, store them in airtight containers.

Notes:

• You can use a Coffee Grinder or the dry grinding bowl of a Mixer Grinder to powder the Urad Dal.
• Even though my mother used to make fresh Rice flour, store bought ones will work fine. If you wish to make your own, wash and soak long grain white Rice for 30 minutes, drain well and grind it into a  fine powder.

 





Make it, enjoy the deliciousness and 
serve it to your family with love…