MURUKULU...

the famous south indian snack recipe prepared for all the major festivals like diwali, pongal, etc., many think authentic dishes are very complicated to cook and take a lot of time. but they are easy to cook and specially muruku recipe is easiest among those festive special dishes. this crispy, crunchy and the best tea snack for ever will rock your taste buds...

INGREDIENTS:

RICE	1 KG
BLACK GRAM	1 CUP
GREEN GRAM	1 CUP
SPLIT ROASTED DAL	½  CUP
AJWAIN/ VAMU	2 TSPS.
GREEN CHILI’S	10 (GRINDED INTO FINE PASTE)
SALT	TO TASTE
OIL	FOR DEEP FRY

METHOD:

 Ø  Clean, wash and dry the rice in hot sun on a cloth till they are completely dried. Heat a kadai, add black grams and fry till light brown and transfer them on to a plate. Now add green gram and roast till brown, off the gas and add roasted dal and fry for two mins.

 Ø  Add the roasted green gram, black gram and roasted dal to the dried rice and grind them into fine powder. (it is better to get it done in a flour mill. For those living in abroad you can grind it in mixer grinder and then sift it). The flour must be finely powdered and smooth. This flour can be stored in air tight container for 2 – 3 months.

 Ø   Take the flour in a huge vessel, add 2 – 3 tbsps of hot oil, vamu, salt and mix everything well. Now add chili paste and required amount of water and make it into a soft dough.

 

 Ø  Take the muruku mould, fit in the desired disc (I used the disc with three holes, you can use any disc as desired by you). Grease the mould with ghee or oil and fill it with the dough and press it onto a spatula or ladle as shown in the pic below.

 Ø  Heat oil for deep fry in a kadai. Once the oil is hot, flip the ladle to transfer the pressed dough into the oil and fry them till brown on a medium flame (if you feel the flame is less increase it for few minutes and reduce it to medium flame. By keeping the flame constantly on high will turn the muruku brown faster without cooking it thoroughly)  and transfer them onto a strainer or tissue paper. Now transfer them into an air tight container and store them.

SUGGESTIONS:

ü  Make sure your dough is not too tight nor too loose. If the dough is tight, the muruku will break while pressing it out of the mould.

ü  While making the muruku, the dough may become tight as time passes, you can wet your hands and mix the dough to make it smooth.