Mullu Murukku ( Instant Chakli )
Ingredients
4 cups Rice flour
1/2 cup Channa Dal (Bengal Gram/Kadalaparuppu)
1/2 cup Moong Dal (Yellow Lentil/ Paithamparuppu)
2 pinches of asafoetida
1 tsp mustard seeds
1 tsp cumin seeds
1 cup melted butter
Salt to taste
Oil for frying
Method
1. Heat the skillet and add 1 tbsp of oil.
2. Mix the lentils in heating oil and roast for about 2 minutes.
3. Cool down and grind into a fine powder.
4. Heat oil for deep frying. Dry roast the lentils for a minute. Do not let it brown.
5. Sieve the rice flour too and mix all the ingredients in it.
6. Mix it thoroughly to combine.
7. Add the melted butter very well into the mixture.
8. Using your fingers, knead it to a bread crumb consistency.
9. Gradually add add water and try to make a dough, that should not be too thick or too thin.
10. Cover the dough and keep aside.
11. Now you can either press them directly into the hot oil into spiral shapes or you can use a greased plastic sheet or a greased ladle to pipe to give a proper shape.
12. Carefully place the ladle in the hot oil.
13. The oil should be first heated to high (drop a piece of dough to the oil and it should immediately come to the surface).
14. Once you drop the murukku, reduce the heat to medium.
15. Make sure to keep the oil medium high, else it won’t come out crunchy.
16. If you have a deep fryer thermometer, then use to regulate the heat between 350 to 375 degrees F.
17. Once you place the ladle, you will find that in few seconds the murukku will automatically detach itself.
18. Turn multiple times for uniform cooking and till they turns into nice, golden brown in color.
19. You can deep fry 2-3 of them simultaneously making sure to regulate the temperature of the oil.
20. Once done, drain them on the paper napkin.
21. Once completely cooled, store them in an air tight container and enjoy whenever you want.
22. They are perfect with tea, coffee, on rainy days, get together.
23. In short, Murukku can be enjoyed anytime and every time.
Ingredients
4 cups Rice flour
1/2 cup Channa Dal (Bengal Gram/Kadalaparuppu)
1/2 cup Moong Dal (Yellow Lentil/ Paithamparuppu)
2 pinches of asafoetida
1 tsp mustard seeds
1 tsp cumin seeds
1 cup melted butter
Salt to taste
Oil for frying
Method
1. Heat the skillet and add 1 tbsp of oil.
2. Mix the lentils in heating oil and roast for about 2 minutes.
3. Cool down and grind into a fine powder.
4. Heat oil for deep frying. Dry roast the lentils for a minute. Do not let it brown.
5. Sieve the rice flour too and mix all the ingredients in it.
6. Mix it thoroughly to combine.
7. Add the melted butter very well into the mixture.
8. Using your fingers, knead it to a bread crumb consistency.
9. Gradually add add water and try to make a dough, that should not be too thick or too thin.
10. Cover the dough and keep aside.
11. Now you can either press them directly into the hot oil into spiral shapes or you can use a greased plastic sheet or a greased ladle to pipe to give a proper shape.
12. Carefully place the ladle in the hot oil.
13. The oil should be first heated to high (drop a piece of dough to the oil and it should immediately come to the surface).
14. Once you drop the murukku, reduce the heat to medium.
15. Make sure to keep the oil medium high, else it won’t come out crunchy.
16. If you have a deep fryer thermometer, then use to regulate the heat between 350 to 375 degrees F.
17. Once you place the ladle, you will find that in few seconds the murukku will automatically detach itself.
18. Turn multiple times for uniform cooking and till they turns into nice, golden brown in color.
19. You can deep fry 2-3 of them simultaneously making sure to regulate the temperature of the oil.
20. Once done, drain them on the paper napkin.
21. Once completely cooled, store them in an air tight container and enjoy whenever you want.
22. They are perfect with tea, coffee, on rainy days, get together.
23. In short, Murukku can be enjoyed anytime and every time.
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